Elevate your holiday dessert table with this Christmas Cake Roll. It's a show-stopper that combines rich chocolate layers, a refreshing peppermint filling, and a festive presentation.
Course Dessert
Cuisine American
Keyword chocolate, Christmas, peppermint
Prep Time 40 minutesminutes
Cook Time 10 minutesminutes
Cooling and Setting Time 1 hourhour15 minutesminutes
Adjust oven rack to upper-middle position and heat oven to 400 degrees F.
Spray an 18 by 12-inch rimmed baking sheet with baking spray, cover the pan bottom with parchment paper, and spray parchment with another layer of baking spray.
MAKE THE CHOCOLATE CAKE:
Combine chocolate and butter in a small bowl.
Melt the chocolate in the microwave by heating the chocolate at 50% power for 30 seconds.
Stir and repeat until butter and chocolate are melted. Stir until the chocolate is smooth and glossy.
While chocolate is melting, sift cocoa, flour, and salt into a small bowl and set aside.
In a bowl of a standing mixer, beat egg yolks at medium-high speed until just combined, about 15 seconds.
With the mixer running, add half the sugar.
Continue to beat, scraping down the sides of the bowl until yolks are pale yellow and thickened, about 8 minutes.
Add vanilla and beat to combine.
Transfer the mixture to a medium bowl.
Wash and dry the mixer bowl and beaters.
In a clean bowl, beat egg whites and cream of tartar at medium speed until foamy, about 30 seconds.
With the mixer running, add about one teaspoon of the remaining sugar; continue beating until soft peaks form, about 1 minute.
Gradually add remaining sugar and beat until whites are glossy and supple, holding stiff peaks when the whisk is lifted, about 1-2 minutes longer. DO NOT over-beat (if whites look dry and granular, they are over-beaten).
While the whites are beating, stir the chocolate mixture into yolks.
Mix a quarter of the whites into the chocolate mixture with a rubber spatula.
Fold in the remaining whites until almost no streaks remain.
Sprinkle dry ingredients over the egg and chocolate mixture and fold in gently.
Pour batter into prepared pan; using offset icing spatula and working quickly, smooth the surface and spread batter into pan corners.
BAKE AND COOL:
Bake until the center of the cake springs back when touched with a finger, 8 to 10 minutes, rotating the pan halfway through baking time.
Cool the cake in a pan on a wire rack for 5 minutes.
While the cake is cooling, lay a clean kitchen towel over the work surface and sift one tablespoon of cocoa powder over the towel.
With your hands, rub cocoa into the towel.
Run a knife around the edges of the baking sheet to loosen the cake.
Invert the cake onto a towel and peel off the parchment.
Starting at the long side, roll the cake and towel together like a jelly roll. Cool for 15 minutes.
MAKE PEPPERMINT BUTTERCREAM:
Make the peppermint buttercream while the cake cools. Add the butter, cream, and confectioner's sugar in a medium bowl.
Using a handheld mixer, beat until smooth. Add the peppermint baking chips and mix until just combined.
ASSEMBLE CAKE:
At the end of the 15 minutes, unroll the cake and towel.
Using an offset spatula, immediately spread the peppermint buttercream evenly over the cake, almost to the edges.
Re-roll the cake gently but snugly around the filling.
Set a large sheet of parchment paper on an overturned rimmed baking sheet and set the cake seam-side down on top. Trim both ends of the cake.
MAKE CHOCOLATE GANACHE:
Make the ganache by microwaving the bittersweet chocolate and cream in a small bowl at 50% power for 30 seconds.
Stir and repeat until butter and chocolate are melted.
Add confectioner's sugar and mix to combine.
Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let the sauce cool to warm.
TO FINISH:
Spread ganache over roulade with a small icing spatula.
Sprinkle peppermint baking chips over the top and refrigerate the cake to slightly set the icing for about 20 minutes. Serve.
Notes
Use the best quality chocolate you can afford. Trust me, and it makes a difference!
Ensure you read all the directions before you start because this recipe is rapidly moving, and there is little time for breaks.