Chocolate Peppermint Roll

Chocolate Peppermint Roll

 

Chocolate Peppermint Roll

Ingredients

For the Roll:

  • 5 tbs unsalted butter plus more for the parchment and pan
  • 2/3 cup sifted cake flour (not self-rising)
  • 1/3 cup sifted cocoa powder plus more for dusting
  • 6 large eggs
  • 3/4 cup sugar
  • 2 tsps vanilla extract

For the Buttercream Frosting:

  • 12 tbs unsalted butter
  • 5 tbs heavy cream
  • 1/2 cup crushed peppermint

For the Pouring Sauce:

  • 2/3 cup dark chocolate
  • 2 tbs heavy cream
  • 4 tbs powdered sugar sifted
  • 4-5 tbs warm water

Instructions

  1. Heat oven to 350 degrees. Butter a 10 1/2-by-15 1/2-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.

  2. Sift flour, cocoa, and baking soda together twice into a medium bowl. Set aside. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.

  3. In a medium-size heat-proof bowl, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and beat on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.

  4. In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.

  5. Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, 15 to 20 minutes. Don’t over-bake or cake will crack. Let sit in pan on a wire rack until cool enough to handle.

  6. Dust surface with cocoa powder. To make rolling easier, trim edges of cake, and cover with a sheet of waxed paper and a damp dish towel. Invert onto a work surface, and peel off parchment; dust with cocoa. Starting from one long end, carefully roll up cake in towel. Wrap in plastic; refrigerate until ready to use.

  7. Place the sugar, peppermint, butter and cream in a bowl and beat until smooth.

  8. Unroll Genoise and spread filling to a 1/4 inch in thickness. Roll filled cake from end to end. Trim ends as needed for a clean finish.

  9. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

  10. Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top. Sprinkle with crushed candy canes.

I think my all time favorite Christmas cake is my mom’s Buche de Noel, which is a chocolate roll cake that she fills with a mocha cream filling and tops with chocolate. This is a more American take on that filled with peppermint! Is peppermint only for the holidays, or does it taste good all winter? This decadent chocolate roll is surprisingly forgiving to assemble and it looks and tastes fantastic.

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Ingredients:

For the roll:

  • 5 tablespoons unsalted butter, plus more for parchment and pan
  • 2/3 cup sifted cake flour (not self-rising)
  • 1/3 cup sifted cocoa powder, plus more for dusting
  • Pinch of baking soda
  • 6 large eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract

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For the buttercream frosting:

  • 12 tablespoons of unsalted butter
  • 5 tablespoons of heavy cream
  • 2 cups confectioner sugar
  • ½ cup crushed Peppermint

For the pouring sauce:

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm

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  1. Heat oven to 350 degrees. Butter a 10 1/2-by-15 1/2-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.

  2. Sift flour, cocoa, and baking soda together twice into a medium bowl. Set aside. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.

  3. In a medium-size heat-proof bowl, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and beat on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.

  4. In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.

  5. Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, 15 to 20 minutes. Don’t over-bake or cake will crack. Let sit in pan on a wire rack until cool enough to handle.

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  6. Dust surface with cocoa powder. To make rolling easier, trim edges of cake, and cover with a sheet of waxed paper and a damp dish towel. Invert onto a work surface, and peel off parchment; dust with cocoa. Starting from one long end, carefully roll up cake in towel. Wrap in plastic; refrigerate until ready to use.

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Place the sugar, peppermint, butter and cream in a bowl and beat until smooth.

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Unroll Genoise and spread filling to a 1/4 inch in thickness. Roll filled cake from end to end. Trim ends as needed for a clean finish.

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Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

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Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top. Sprinkle with crushed candy canes.

 

Recipe courtesy of Baker’s Royale

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