Indulge in a delightful culinary journey with our Chocolate Peppermint Roll, a festive treat that combines the richness of chocolate and the refreshing coolness of peppermint. This delectable dessert features a moist, tender chocolate cake filled with a luscious peppermint buttercream, all wrapped in a delicate layer of chocolate ganache. As you slice into this masterpiece, the flavors dance on your palate, creating a symphony of sweet, minty, and chocolatey goodness. With its stunning appearance and irresistible taste, our Chocolate Peppermint Roll is perfect for holiday gatherings, special occasions, or as a delightful everyday indulgence. Discover the joy of baking with our detailed recipe, complete with step-by-step instructions and helpful tips. Your kitchen will be filled with the enticing aroma of chocolate and peppermint as you create this culinary delight.
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CHOCOLATE & PEPPERMINT ICE CREAM ROLL
Here's an extra-special treat from the freezer. Peppermint ice cream rolled into a homemade chocolate cake gives dinner a refreshing finale. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift flour, 1/4 cup cocoa, baking powder, baking soda and salt together twice. , In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating on high speed until thick and lemon-colored. Beat in water, oil and vanilla. Fold in flour mixture (batter will be thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 8-10 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with remaining cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Freeze, covered, at least 2 hours or until firm; trim ends., Arrange holly leaf cardboard cutouts on cake roll; sprinkle with confectioners' sugar. Carefully remove cutouts; top with Red Hots for berries.
Nutrition Facts : Calories 214 calories, Fat 9g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE PEPPERMINT CAKE ROLL
Chocolate roll with peppermint cream is the perfect holiday treat! Featuring Stevia In The Raw® for reduced calories and sugar.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 2h10m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan and line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, vigorously whisk together eggs, sugar, and stevia, until mixture is thickened and light yellow. Whisk in butter and vanilla. Fold in dry ingredients just until combined.
- Scrape batter into prepared pan and spread evenly. Bake until cake is set, 10 to 13 minutes. Do not overbake or the cake will dry out.
- Run a thin knife along the pan edge to release cake from pan. Place a piece of parchment paper on a countertop and invert cake onto parchment. While cake is still hot, roll up cake tightly in parchment, starting at a short end. Let cake roll cool completely, at least 20 minutes.
- Place heavy cream, creme fraiche, stevia, and peppermint extract in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until stiff.
- Unroll cake and cover evenly with peppermint cream, leaving a 3/4-inch border all around. Re-roll cake tightly, but not so tightly that filling oozes out. Wrap in plastic wrap and refrigerate at least 1 hour before serving.
- Right before serving, dust cake with cocoa powder and sprinkle with peppermint candies.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 16.1 g, Cholesterol 113.1 mg, Fat 13.6 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 7.9 g, Sodium 131.9 mg, Sugar 8.1 g
CHOCOLATE-PEPPERMINT ROLL
This is a wonderful chocolate cake with peppermint ice cream rolled in it. This is a great addition to the holiday tradition!
Provided by Debbie Lynne Nearing Roth
Categories Desserts Cakes Holiday Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a shallow 11x5-inch baking pan with greased waxed paper.
- Beat egg whites using an electric mixer in a mixing bowl until light and fluffy. Gradually add 1/2 cup white sugar and beat until combined.
- Beat egg yolks and salt together using an electric mixer in a separate bowl until light and fluffy. Gradually add remaining 1/2 cup sugar and beat until combined. Fold in egg white mixture. Fold in flour and cocoa powder. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
- Remove from the oven and turn cake onto a towel sprinkled heavily with powdered sugar. Remove waxed paper from cake and form into a roll. Let stand for about 4 minutes.
- Unroll cake and spread evenly with peppermint ice cream. Re-roll and freeze until ready to serve.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 33 g, Cholesterol 99.9 mg, Fat 5.8 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 101.8 mg, Sugar 25.1 g
Tips:
- To ensure a smooth and even dough, use unsalted butter that has been softened to room temperature.
- If the dough becomes too sticky, add more flour one tablespoon at a time until it reaches a workable consistency.
- When rolling the dough, use a lightly floured surface to prevent sticking.
- To achieve a flaky crust, roll the dough out into a thin rectangle, then fold it into thirds, turn it 90 degrees, and roll it out again. Repeat this process two more times.
- Before baking, chill the dough for at least 30 minutes to prevent it from spreading too much in the oven.
- To get the perfect mint flavor, use a combination of fresh mint leaves and peppermint extract.
- When making the chocolate ganache, use high-quality chocolate for the best flavor.
- To achieve a smooth and glossy ganache, stir it constantly until it reaches a thick and creamy consistency.
- For a festive touch, decorate the chocolate peppermint roll with crushed candy canes or sprinkles before serving.
Conclusion:
The chocolate peppermint roll is a classic holiday treat that is sure to impress your friends and family. With its flaky crust, creamy chocolate filling, and refreshing mint flavor, it's a dessert that everyone will love. So next time you're looking for a special dessert to make, give this chocolate peppermint roll a try. You won't be disappointed!
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