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
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
- 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