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Dark Chocolate Cake Roll With Peppermint Filling

Indulge in Dark Chocolate Cake Roll With Peppermint Filling

A festive Dark Chocolate Cake Roll with Peppermint Filling perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 2 hours
Total Time 4 hours 24 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 large Eggs Provides structure and leavening
  • ¾ cup Granulated Sugar Sweetens the cake
  • 1 cup All-purpose Flour Forms the base of the sponge
  • ½ cup Special Dark Cocoa Powder Adds deep chocolate flavor
  • 1 teaspoon Baking Powder Leavening agent
  • 1 pinch Salt Enhances flavor
  • 1 teaspoon Vanilla Extract Enhances sweetness
  • ¼ cup Milk Hydrates the batter
  • ½ teaspoon Peppermint Extract Adds festive flavor
For the Peppermint Filling
  • ½ cup White Chocolate Chips Provides creaminess
  • ½ cup Cream Cheese Adds tanginess and stability
  • ½ cup Heavy Cream Creates a light filling
  • 1 cup Powdered Sugar Sweetens and thickens
  • ½ cup Candy Canes Peppermint crunch in filling
For the Ganache
  • ½ cup Heavy Cream Adds smoothness
  • 1 cup Dark Chocolate Chips Rich chocolate cover

Equipment

  • Jelly roll pan
  • mixing bowls
  • spatula
  • Electric mixer
  • Parchment paper
  • saucepan
  • microwave-safe bowl

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, and salt in a bowl.
  3. Beat eggs and sugar until pale and fluffy for 3-5 minutes.
  4. Fold in vanilla extract, milk, and peppermint extract to the egg mixture.
  5. Gently fold in the sifted dry ingredients until just combined.
  6. Spread batter into the pan and bake for 12 minutes.
  7. Dust a kitchen towel with powdered sugar and invert the cake onto it; roll it tightly.
  8. Melt white chocolate and mix with cream cheese, heavy cream, crushed candy canes, and powdered sugar.
  9. Unroll the cake, spread the peppermint filling, and reroll tightly; refrigerate for 4 hours.
  10. Heat heavy cream and pour over dark chocolate chips to make ganache; whisk until smooth.
  11. Remove cake from the fridge, pour ganache over it, and sprinkle crushed candy canes on top.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

For best results, follow the expert tips provided for rolling and chilling the cake.

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