Peppermint Chocolate Roll Cake

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 Pinch Baking soda
  • 2/3 cup Cake flour
  • 1/3 cup Cocoa powder
  • 1 Confectioners' sugar
  • 2/3 cups Dark chocolate
  • 3/4 tsp Peppermint extract
  • 2 1/4 cups Powdered sugar
  • 3/4 cup Sugar
  • 2 1/2 tsp Vanilla

• Drinks

  • 4 tbsp Heavy cream or peppermint coffee creamer

• Dairy

  • 17 tbsp Butter, unsalted
  • 2 tbsp Heavy cream

• Desserts

  • 1 Peppermint candies

• Liquids

  • 4 tbsp Water

Found on blahnikbaker.com

Description

Ingredients

• ⅔ cup sifted cake flour (not self-rising)
• ⅓ cup sifted cocoa powder
• Pinch of baking soda
• 5 tablespoons unsalted butter
• 6 large eggs
• ¾ cup sugar
• 2 teaspoons vanilla extract
• ½ teaspoon peppermint extract
• confectioner’s sugar for dusting
• 12 tablespoons of unsalted butter
• 4-5 tablespoons heavy cream or peppermint coffee creamer
• 2 cups confectioner sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• ⅔ cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
• Crushed peppermint candies (optional)

Directions

• Preheat oven to 350 degrees F. Grease a 10½-by-15½-by-1-inch jellyroll pan and line with parchment; grease paper.
• In a medium bowl sift together flour, cocoa, and baking soda twice. Set aside. In a small saucepan over low heat, melt butter. Remove the white foam on top of the butter, and pour clear yellow butter into a bowl, making sure to discard the white liquid at the bottom.
• In a medium heat-proof bowl, whisk together eggs and sugar. I used my Kitchen Aid mixer bowl. Set the bowl over a pot of simmering water and whisk mixture until sugar has dissolved, about 3 to 4 minutes. Remove from heat. Using the whisk attachment of your mixer, beat the egg mixture on high speed until the mixture is thick, pale and tripled in size. Reduce the speed to medium and beat in the vanilla and peppermint extracts for an additional 2 to 3 minutes.
• Using a spatula, gently fold in the sifted flour mixture in three additions. During the last addition, drizzle the melted butter over the batter and fold in. The batter will be thin. Spread evenly in prepared pan. Tap the pan on the counter to remove any air bubbles. Bake the cake until it springs back when touched in center, about 15-20 minutes. Try not to over-bake, or cake will crack. While cake is baking, generously dust a tea/dish towel with powdered sugar.
• Dust cake with powdered sugar. Invert cake onto tea towel and peel off parchment. Dust with powdered sugar. Starting at the longest end, carefully roll up cake in towel. Allow cake to cool on cooling rack seam side down.
• Beat butter on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the rest of the ingredients and beat until smooth.
• In a medium heat-proof bowl, place chocolate and heavy cream over simmering water. Let them sit for 2-3 minutes without stirring. Mix slowly until smooth. Add the powdered sugar and stir to combine. Add the warm water 1 tablespoon at time, mixing after each addition until pouring consistency is reached. Let cool for a few minutes.
• Unroll the cake and spread the buttercream frosting to a ¼ inch in thickness. Roll up the filled cake carefully from end to end. Trim off the edges for a cleaner finish.
• Place the cake on a cooling rack and pour the chocolate ganache on top. Sprinkle with crushed peppermint candy canes.