Description
The Peppermint Chocolate Dream Roll Cake combines the rich flavor of chocolate with invigorating peppermint in a festive roll cake form that is perfect for celebrating the holiday season. This dessert is sure to delight your guests with its visually appealing swirl and striking flavor contrast, making it an ideal centerpiece for any festive gathering.
Ingredients
- 4 large eggs, yolks and whites separated
- 1/2 cup plus an additional 1/3 cup white sugar
- 1 teaspoon vanilla essence
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder, unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
- 8 ounces cream cheese
- 1/4 cup butter
- 1 cup icing sugar
- 1/2 teaspoon peppermint essence
- 20 starlight mint candies, crushed
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips (or 3 ounces semi-sweet baking chocolate)
- Crushed starlight mint candies for garnish
Step-by-step Directions
Step 1: Prepare the Baking Pan and Preheat the Oven
Preheat your oven to 375 degrees F. Grease a 15 x 10-inch jelly-roll pan, then line it with parchment paper. Grease and flour the parchment paper to prevent sticking.
Step 2: Make the Cake Batter
In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup granulated sugar, continuing to beat until stiff peaks form. In another medium bowl, beat egg yolks and vanilla on medium speed for 3 minutes. Gradually add the remaining 1/3 cup granulated sugar and continue beating for another 2 minutes. In a separate bowl, mix flour, cocoa, baking powder, baking soda, and salt. Alternately add this mixture and water to the egg yolk mix, beating on low until smooth. Carefully fold the chocolate mixture into the beaten egg whites until well blended.
Step 3: Bake and Roll the Cake
Spread the batter evenly in the prepared pan and bake for 14 to 16 minutes, until the top springs back when touched lightly. Allow cooling in the pan for one minute, then transfer the cake (including parchment paper) onto a flat, heat-safe surface. Roll the cake from one of the short ends, with the parchment left in place. Let it cool completely on a wire rack, then refrigerate for 30 minutes.
Servings & Preparation Time
This recipe serves 8 to 10 people. Preparation time is approximately 20 minutes, with a baking time of 15 minutes and additional cooling and chilling time totaling about 1 hour.
Tips for Storage & Reheating
- Store the cooled roll cake in an airtight container or wrap it in cling film and refrigerate for up to 5 days.
- For longer storage, freeze the cake for up to three months. Thaw overnight in the refrigerator before serving.
- Best served chilled to maintain the texture and integration of flavors.
Conclusion
The Peppermint Chocolate Dream Roll Cake is a striking combination of flavors and textures that make it a perfect addition to any holiday feast or special occasion. Its elegant presentation coupled with the rich, minty taste ensures it will be a hit with all who try it. The process is straightforward, and the resulting cake, with its creamy, peppermint-laced filling and soft, chocolate sponge, is as delicious as it is beautiful to look at.
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Peppermint Chocolate Dream Roll Cake
- Total Time: 1 hour
- Yield: 8 to 10 servings 1x
Description
The Peppermint Chocolate Dream Roll Cake combines the rich flavor of chocolate with invigorating peppermint in a festive roll cake form that is perfect for celebrating the holiday season. This dessert is sure to delight your guests with its visually appealing swirl and striking flavor contrast, making it an ideal centerpiece for any festive gathering.
Ingredients
- 4 large eggs, yolks and whites separated
- 1/2 cup plus an additional 1/3 cup white sugar
- 1 teaspoon vanilla essence
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder, unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
- 8 ounces cream cheese
- 1/4 cup butter
- 1 cup icing sugar
- 1/2 teaspoon peppermint essence
- 20 starlight mint candies, crushed
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips (or 3 ounces semi-sweet baking chocolate)
- Crushed starlight mint candies for garnish
Instructions
- Step 1: Prepare the Baking Pan and Preheat the Oven Preheat your oven to 375 degrees F. Grease a 15 x 10-inch jelly-roll pan, then line it with parchment paper. Grease and flour the parchment paper to prevent sticking.
- Step 2: Make the Cake Batter In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup granulated sugar, continuing to beat until stiff peaks form. In another medium bowl, beat egg yolks and vanilla on medium speed for 3 minutes. Gradually add the remaining 1/3 cup granulated sugar and continue beating for another 2 minutes. In a separate bowl, mix flour, cocoa, baking powder, baking soda, and salt. Alternately add this mixture and water to the egg yolk mix, beating on low until smooth. Carefully fold the chocolate mixture into the beaten egg whites until well blended.
- Step 3: Bake and Roll the Cake Spread the batter evenly in the prepared pan and bake for 14 to 16 minutes, until the top springs back when touched lightly. Allow cooling in the pan for one minute, then transfer the cake (including parchment paper) onto a flat, heat-safe surface. Roll the cake from one of the short ends, with the parchment left in place. Let it cool completely on a wire rack, then refrigerate for 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes