Introduction to Chocolate Peppermint Bark Roll Cake
As the holiday season approaches, there’s nothing quite like the aroma of freshly baked chocolate filling the house. This chocolate peppermint bark roll cake is not only a feast for the eyes; it’s a treat that captures the spirit of the season! With its luscious chocolate cake and creamy peppermint filling, it’s the perfect way to bring a little joy to your busy day. Whether you’re planning a festive gathering or just want a sweet indulgence for your family, this delightful roll cake is sure to impress your loved ones and spark joy in every bite.
Why You’ll Love This Chocolate Peppermint Bark Roll Cake
This chocolate peppermint bark roll cake is a delightful balance of elegance and ease. It’s simple enough for a weekday treat yet stunning enough for holiday gatherings. You’ll love how quickly it comes together, allowing you to spend more time with loved ones. Each slice offers a luscious mix of chocolate and refreshing peppermint, making it an indulgent yet festive dessert. Trust me, it’s a crowd-pleaser!
Ingredients for Chocolate Peppermint Bark Roll Cake
Gathering the right ingredients for your chocolate peppermint bark roll cake is incredibly important. Each component plays a pivotal role in creating that divine flavor and enticing texture. Here’s what you’ll need:
- Eggs: At room temperature, they help create a fluffy batter that’s perfect for rolling.
- Granulated Sugar: This adds sweetness and helps with the cake’s structure.
- Whole Milk: It enriches the batter, giving it a moist and tender crumb.
- Vanilla Extract: A classic flavor that elevates the overall taste profile.
- Peppermint Extract: This gives your cake that delightful holiday freshness.
- All-Purpose Flour: The base for your cake, providing the right structure.
- Cocoa Powder: Using special dark cocoa adds a rich chocolatiness that’s hard to resist.
- Baking Powder: Vital for leavening and making your cake rise beautifully.
- Salt: A pinch enhances the other flavors tremendously.
- Powdered Sugar: To sprinkle over the tea towel and later for the filling, it creates that sweet, creamy texture.
- Unsalted Butter: Adds richness to the filling. Make sure it’s softened for easy mixing.
- Cream Cheese: This gives the filling a velvety texture that pairs perfectly with the peppermint.
- Heavy Cream: It lightens the filling and adds a luxurious mouthfeel.
- Chopped White Chocolate: A key part of the filling that melts beautifully, providing sweetness.
- Candy Cane Chocolate: For a festive crunch throughout the filling.
- Semi-Sweet Chocolate: Used for the ganache, creating a glossy, decadent topping.
- Crushed Candy Canes: A final festive touch for garnish, adding a pop of color and crunch.
Remember, those precise measurements are detailed at the bottom of the article, ready for you to print. Feel free to get creative! You can substitute the candy cane chocolate with crushed peppermint candies if you want.
How to Make Chocolate Peppermint Bark Roll Cake
Creating your chocolate peppermint bark roll cake is easier than you might think! Follow these simple steps, and soon you’ll have a gorgeous dessert that’s sure to impress. Each step builds on the last, ensuring success as you navigate your way to indulgence.
Prepare the Cake Batter
First, preheat your oven to 350°F. This ensures it’s the perfect temperature when you’re ready to bake. While it heats, line a jelly roll pan with aluminum foil, letting the edges hang over—this makes for easy removal later.
In a large mixing bowl, crack three eggs and add three-quarters of a cup of granulated sugar. With a paddle attachment, beat them together on medium-low speed until the mixture is frothy and thick. This step is crucial; achieving that fluffiness is key to a light, airy cake.
Next, sift together three-quarters of a cup of all-purpose flour, a third of a cup of special dark cocoa powder, one teaspoon of baking powder, and a pinch of salt three times. This step not only combines the ingredients but also aerates them. Gradually fold the milk, vanilla, and peppermint extracts into your egg mixture, then gently fold in the sifted dry ingredients just until combined. Your batter will be thick and luscious—just the way we want it!
Bake the Cake
Pour that rich batter into your prepared pan, spreading it evenly. Bake for about 12-13 minutes. Keep an eye out; you want it just set and slightly springy to the touch. The next step is vital—once baked, immediately sift powdered sugar over a clean tea towel. This will help prevent sticking.
Carefully turn the cake onto the towel and roll it tightly while it’s still warm. This helps form the perfect structure for your roll cake. Let it cool like this for at least two hours—resist the urge to unwrap it early! Patience is key here.
Make the Filling
While the cake cools, let’s whip up the creamy white chocolate peppermint filling. Start by melting four ounces of chopped white chocolate over simmering water. Make sure it doesn’t touch the water to avoid scorching. Once melted, let it cool slightly.
In another bowl, whip together a package of softened unsalted butter and four ounces of cream cheese until creamy.
When your melted chocolate has cooled but isn’t hard, add it to the butter and cream cheese mixture along with a quarter cup of heavy cream. Gradually fold in powdered sugar and then incorporate the finely chopped candy cane chocolate. This filling is heavenly and light, giving that perfect balance to your cake.
Assemble the Cake
Once your cake has cooled completely, gently unroll it. Spread the creamy filling evenly over the surface. Make sure it’s generous but keep it just a bit away from the edges. Then, carefully roll the cake back up, using the tea towel as assistance.
Wrap the rolled cake tightly in plastic wrap and refrigerate for a few hours. This enhances the flavors and helps the filling set, making it much easier to slice later.
Prepare the Ganache Topping
Now, let’s make the ganache! In a small pot, heat six ounces of chopped semi-sweet chocolate with half a cup of heavy cream over low heat. Stir until it’s completely melted and smooth. Let it cool slightly before pouring it over your chilled roll cake.
First, pour about two-thirds of the ganache over the cake, letting it drape beautifully down the sides. Refrigerate for 10-15 minutes so that it firms up just a bit, creating a gorgeous finish. After that, pour on the remaining ganache, allowing it to cascade over the entire cake. To finish, sprinkle crushed candy canes on top for that festive touch!
Tips for Success
- Ensure your eggs are at room temperature for a fluffier batter.
- Don’t skip the sifting step; it creates a lighter cake.
- Let the cake cool completely before assembling to prevent the filling from melting.
- Use a sharp knife to slice the cake for clean edges.
- Feel free to experiment with different extracts or chocolates for unique flavors!
Equipment Needed
- Jelly Roll Pan: A standard 15×10 inch pan is perfect. If you don’t have one, a cookie sheet with low sides will work.
- Mixing Bowls: Use a large bowl for mixing batter and a smaller one for the filling.
- Electric Mixer: A stand mixer or hand mixer will help achieve fluffy batter.
- Tea Towel: A clean towel is essential for rolling the cake.
- Spatula: A silicone or rubber spatula is great for folding ingredients and spreading the filling.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend for a delicious gluten-free option.
- Chocolate Variations: Experiment with different types of cocoa powder, like Dutch-processed, for varying chocolate depth.
- White Chocolate Lovers: Increase the amount of white chocolate in the filling for an even richer taste.
- Mint Chocolate Chip: Add mini chocolate chips to the filling for extra texture and a touch of sweetness.
- Less Sugar Option: Reduce the sugar in the cake and filling slightly for a less sweet dessert without sacrificing flavor.
Serving Suggestions
- Festive Plates: Serve your chocolate peppermint bark roll cake on a colorful holiday platter for an eye-catching display.
- Drinks: Pair it with a warm cup of peppermint tea or rich hot chocolate to complement the flavors.
- Ice Cream: A scoop of vanilla or mint chocolate chip ice cream adds a delightful creaminess.
- Garnish: Dust with extra powdered sugar or drizzle with a bit of extra ganache for a luxurious finish.
- Holiday Decor: Surround the cake with fresh mint leaves or festive berries for additional color and flair.
FAQs about Chocolate Peppermint Bark Roll Cake
Can I make chocolate peppermint bark roll cake ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully. Just store it wrapped in the refrigerator until you’re ready to serve.
What’s the best way to store leftovers?
Store any leftover chocolate peppermint bark roll cake in an airtight container in the refrigerator for up to four to five days. It will stay delicious and moist!
Can I freeze the roll cake?
Yes, you can freeze it! Just ensure that it’s wrapped tightly in plastic wrap. It will keep well for up to a month. Thaw in the refrigerator before serving.
Is this chocolate peppermint bark roll cake suitable for a gluten-free diet?
With a simple swap of all-purpose flour for a gluten-free blend, you can enjoy this festive dessert without any worries!
How can I make the cake less sweet?
You can reduce the sugar in both the cake and the filling slightly. This adjustment allows the rich chocolate and refreshing peppermint flavors to shine through without overwhelming sweetness.
Final Thoughts
Creating this chocolate peppermint bark roll cake is more than just baking; it’s about making cherished memories with family and friends. As the enticing aroma fills your kitchen, you’ll find that the process invites laughter and conversation, igniting the holiday spirit. Every delicious bite of this cake brings joy and warmth to your heart, reminding us of the magic in togetherness. So, gather your loved ones around the table, slice into this festive beauty, and watch as smiles light up their faces. Trust me—this delightful cake is bound to become a treasured tradition in your home!
Print
Chocolate peppermint bark roll cake
- Total Time: 2 hours 43 minutes (including cooling time)
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
A delightful chocolate peppermint bark roll cake perfect for festive celebrations, featuring a rich chocolate cake filled with a creamy white chocolate peppermint filling, topped with a smooth ganache and crushed candy canes.
Ingredients
- 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
- 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 and thick.
- Sift the flour, cocoa powder, baking powder, and salt three times.
- Fold in the milk, vanilla, and peppermint extracts into the egg mixture.
- Gently fold in the dry ingredients until just incorporated.
- Pour the cake batter into the prepared pan and bake for 12-13 minutes.
- Sift powdered sugar over a clean tea towel. Turn the cake onto the towel and roll tightly while it’s still warm.
- Let the rolled cake cool for at least two hours.
- For the filling, melt the chopped white chocolate over simmering water and let it cool.
- Whip the butter and cream cheese together, then add the cooled white chocolate and heavy cream.
- Add powdered sugar gradually and fold in the chopped candy cane chocolate.
- Spread the filling over the cooled cake and roll it back up. Refrigerate for a few hours.
- For the ganache, heat chocolate and heavy cream until melted and smooth.
- Pour 2/3 of the ganache over the cake, refrigerate for 10-15 minutes.
- Pour the remaining ganache and decorate with crushed candy canes. Refrigerate for a few hours.
Notes
- The cake should be rolled while hot for best results.
- You can refrigerate the finished cake for up to 4-5 days.
- Assemble the cake a day in advance for enhanced flavors.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
