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Chocolate Peppermint Cake Roll

Chocolate Peppermint Cake Roll

5 from 2 votes
Kierste Wade | Old Salt Farm
Prep Time: 1 hour
Cook Time: 15 minutes
Servings: 10
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Ingredients
 

Chocolate Peppermint Roll Cake

Peppermint Cream Filling

Chocolate Glaze

Instructions

  • 1. Heat oven to 375°F. Line 15x10x1 jelly roll pan with foil; generously grease foil.
    2. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.
    3. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
    4. Bake 12 to 15 minutes or until top springs back when touched lightly.Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off the foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.
    5. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; re-roll cake.
    6. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving.
    7. Cover; refrigerate leftover dessert. 10 to 12 servings.
    PEPPERMINT FILLING: Beat cold whipping cream in medium bowl until slightly thickened. Add powdered sugar and finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.

Recipe Equipment

Course :Cake, Christmas Recipes, Dessert
Keyword :chocolate cake, chocolate dessert', Christmas Recipes, Holiday Desserts, Holiday recipes
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