Description
Chocolate peppermint bark roll cake is a festive delight that combines rich chocolate and refreshing peppermint flavors in a delightful dessert.
Ingredients
Scale
- 3 eggs, room temperature
- 3/4 cup white granulated sugar
- 2 tablespoons whole milk
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon peppermint extract
- 3/4 cup all purpose flour
- 1/3 cup special dark cocoa powder
- 1 teaspoon baking powder
- pinch of salt
- Powdered sugar for the tea towel
- 1 package (7 oz) Finlandia unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1/4 cup heavy cream
- 1/4 teaspoon peppermint extract
- 4 oz baking white chocolate, chopped
- 4 oz candy cane chocolate, finely chopped
- 4 cups powdered sugar
- 6 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- Crushed candy canes
Instructions
- Heat the oven to 350F. Line a jelly roll pan with aluminum foil. Set aside.
- In a mixing bowl add the eggs and sugar. With the paddle attachment on, beat on medium low speed until frothy, thick, fluffy, and tripled in volume (about 5 minutes).
- Sift the flour, cocoa powder, baking powder, and salt 3 times.
- Fold in the milk, vanilla, and peppermint extracts into the whipped egg mixture.
- Gently fold in the dry ingredients until just incorporated, ensuring no air bubbles remain.
- Pour the batter in big dollops across the pan.
- Bake until it springs back when pressed and starts pulling away from the sides (about 12-13 minutes).
- Sift 1/2 to 2/3 cup powdered sugar over a clean tea towel.
- Turn the cake onto the towel, remove the baking pan and foil.
- Starting from the short end, roll the cake tightly while it’s still hot and let it cool for at least two hours.
- For the filling, melt the chopped white chocolate over simmering water, then cool.
- Whip the butter, then add cream cheese, melted white chocolate, heavy cream, and peppermint extract, whipping well.
- Gradually add powdered sugar, folding in the chopped candy cane chocolate.
- Spread the filling on the cooled cake, roll it back up, and refrigerate for a few hours or overnight.
- For the ganache, melt chocolate and heavy cream in intervals until smooth.
- Pour 2/3 of the ganache over the cake, refrigerating to set for 10-15 minutes.
- Pour remaining ganache and decorate with crushed candy canes, then refrigerate for a couple of hours or up to 4-5 days.
Notes
- Ensure not to overmix the batter.
- Roll the cake while it is still warm for best results.
- The cake can be prepared a day in advance.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg