Dark Chocolate Peppermint Roll

• Vegetarian

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 8 tbsp Cocoa powder, dark
  • 2/3 cup Dark or semi-sweet chocolate chips
  • 1 cup Flour
  • 1 1/8 cup Granulated sugar, White
  • 2 1/4 cups Powdered sugar
  • 1 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 6 tbsp Canola oil

• Dairy

  • 12 tbsp Butter, unsalted
  • 9 tbsp Buttermilk
  • 7 tbsp Heavy cream

• Desserts

  • 1 cup Andes peppermint crunch baking chips

• Liquids

  • 1 tbsp Water

Found on lovegrowswild.com

Ingredients

• Dark Chocolate Cake:
• 6 eggs, room temperature
• 1 cup plus 2 Tbsp white granulated sugar
• ¾ tsp salt
• 6 Tbsp canola oil
• 9 Tbsp buttermilk (or milk with 2 tsp of lemon juice; let sit 10 minutes before using)
• 1 cup flour
• 8 Tbsp dark cocoa powder
• 2 tsp baking powder
• Peppermint Buttercream:
• 12 Tbsp butter, unsalted
• 5 Tbsp heavy cream
• 1 tsp vanilla
• 2-3 cups powdered sugar
• 1 cup Andes Peppermint Crunch Baking Chips, plus extra to sprinkle on top
• ¼ tsp salt
• Chocolate Glaze:
• ⅔ cup dark or semi-sweet chocolate chips
• 2 Tbsp heavy cream
• 1 tsp vanilla
• 4 Tbsp powdered sugar
• 1-2 Tbsp warm water

Directions

• DARK CHOCOLATE CAKE: Pre-heat oven to 350˚F. Grease & flour a jelly roll pan. I like to grease & flour the edges & place a piece of parchment on the bottom. Prepare a kitchen towel to roll the cake in, by heavily dusting it with powdered sugar.
• In the bowl of a stand mixer, with the whisk attachment, beat eggs, sugar & salt until frothy & pale. Add the oil & buttermilk until combined.
• In a separate bowl sift the flour, cocoa, & baking powder, twice. Add to wet ingredients & mix until just incorporated. Pour batter into the prepared jelly roll pan. Bake for 15 minutes or until the cake springs back when touched; alternately check doneness with a toothpick, that when inserted in the center, comes out clean.
• Let the cake cool for 2 minutes. Then flip it out onto the powdered sugar dusted towel, remove the parchment (if you used some), & then roll it up in the towel while its still hot. Allow to cool completely.
• PEPPERMINT BUTTERCREAM: Combine all ingredients & beat until you reach a smooth, spreadable consistency. Set aside until ready to use.
• CHOCOLATE GLAZE: Heat chocolate chips, heavy cream & vanilla in a bowl in the microwave until melted & smooth when stirred, about 30-45 seconds. Dont let it burn though! Add powdered sugar. Stir. Add warm water until desired pouring consistency (I like to keep mine semi-thick still.) Set aside until ready to use.
• Unroll the cooled cake. Spread Peppermint Buttercream on the inside of the cake, leaving a light coat where the end of the roll will be.
• Tightly roll cake into a spiral. The tighter you can get it, the better it will look. Place filled cake roll onto a wire cooling rack that has been placed inside of a baking sheet. Pour Chocolate Glaze over the top of the cake. I start on one end, & let it gather up & naturally drip over the edges as I slowly work my way towards the other end. Sprinkle extra peppermint chips on top while the glaze is still wet.
• Allow the chocolate to set before slicing & serving. You can store this at room temperature or in the fridge, whichever is your preference.