I should be done with holiday recipes and start posting healthful food to get 2014 started right! However, I’m not done! January will bring more sweet treats and Monday will bring the last holiday themed recipe. Promise! I’ll be so busy packing and moving all January, I’ll probably just post cocktail recipes; that sounds closer to the truth.
The recipe was an accomplishment; I’ve never made a roll up cake before. I’ve always loved the look of roll-up cakes but was really intimidated by baking a cake on a cookie sheet and then rolling it up. Fear is gone! Despite a few cracks, this cake was a piece of cake! Pun intended. I made this when Michelle was over helping me bake and she was all like, “I’ve made lots of roll up cakes, they’re easy!” It was great having her on hand to lend some tips!
2012 was the year of stacked cakes, 2013 was the year of bundt cakes, so maybe 2014 will be the year of rolled cakes. I know I have a pumpkin one pinned for next fall and I have visions of strawberry shortcake dancing in my head. It will probably happen! I’ll just need to wait and see how my new kitchen is for baking; I’ve been very accustomed to my current set-up…
Did you know this cake is gluten free? True story; naturally gluten free! I appreciate when recipes are naturally gluten-free or vegan or dairy free without any special ingredients. I want to build my arsenal of allergies-friendly recipes that I can whip out whenever needed without having to buy weird stuff. Everyone deserves to eat delicious treats!
This cake is quite delicious. The cake portion is soft and spongy with a rich chocolate flavor. The eggs keep everything light and moist. It’s hard to go wrong with a rich, minty whipped cream in the center! To top of the cake there is a lovely ganache with peppermint pieces. This type of dessert tastes as good as it looks and is a perfect center piece for any holiday table!
Chocolate Peppermint Roll
Adapted from Joy the Baker
Yield – 10-12 slices
6 eggs, separated
1/4 cup + 2 tablespoons sugar
4 ounces bittersweet chocolate, melted
1 teaspoon vanilla
pinch of salt
3/4 teaspoon cream of tartar
1 1/4 cup heavy cream
3 tablespoons sugar
1 teaspoon peppermint extract
1 vanilla bean, seeds scrapped out
2/3 cup heavy cream
1 cup bittersweet chocolate chips
1/3 cup Andes peppermint pieces
- Cake – Preheat the oven to 350 ˚F. Grease a 17×12” cookie sheet and line with parchment paper. Grease and flour the parchment paper. Set aside.
- Separate the eggs. Beat the egg yolks with 1/4 cup of sugar until light and fluffy, about 4-5 minutes in the bowl of a stand mixer with a whisk attachment.
- While eggs are beating, melt the chocolate in the microwave in 10-second intervals. Add the chocolate in a slow stream while the mix runs on high. The egg mixture should become even thicker. Beat in the vanilla. Transfer the mix to another bowl.
- Clean the bowl and beater well and dry. Add in the egg whites and and a pinch of salt to the clean bowl. Beat until frothy. Sprinkle in the cream of tartar and remaining 2 tablespoons of sugar. Beat until stiff peaks form.
- Fold the stiff egg whites into the chocolate mixture in three increments. Fold slowly to keep the air.
- Pour the batter into the prepared pan and rotate the pan to spread the batter evenly. Take care to not squash the batter.
- Bake for 15 minutes or until the top is dry. Let cool completely on a wire rack.
- Filling – While the cake is cooling make the whipped cream filling by adding the heavy cream to a bowl of stand mixer with a whisk attachment.
- Add in the sugar, peppermint extract, and the seeds from one vanilla bean. Beat until the cream has stiff peaks.
- Allow to set in the refrigerator for about 10 minutes.
- Spread the whipped cream over the cooled cake. Start rolling at the short end of the cake facing you. Use the parchment paper to help you roll the cake. If it cracks a bit it’s ok.
- Once the cake is rolled, place it in the fridge for another 10 minutes to set.
- Ganache – Heat 2/3 cup heavy cream in a saucepan until it begins to simmer. Pour over the chocolate and set aside for 3 minutes. Stir until the chocolate is melted.
- Assembly – Pour the ganache over the cake and push to the sides. Sprinkle the Andes mint pieces over the top. Refrigerate the cake for several hours to firm up before cutting.