#CHOCOLATÉ PEPPERMINT #CAKE #RECIPE
- Chocolate cake
- 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
- White chocolate peppermint filling
- 1 package (7 oz) Finlandia unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1/4 cup heavy cream
- 1/4 teaspoon peppermint extract
- 4 oz baking white chocolate , chopped
- 4 oz candy cane chocolate , finely chopped
- 4 cups powdered sugar
- Ganache
- 6 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- Crushed candy canes
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 they are frothy, thick, fluffy, and tripled in volume. This usually takes about 5 minutes.
Meanwhile sift the flour, cocoa powder, baking powder and salt 3 times. Yes, 3 times!!! Do not skip this step!
Once the eggs are beaten, fold in the milk, vanilla and peppermint extracts.
With a spatula (or with the mixer on the lowest speed) fold in the dry ingredients until just incorporated. Do not over-mix! Make sure there are no air bubbles into the batter!!!
Pour the cake batter quickly in big dollops across almost the entire pan so you don’t have to spread it out so much.
Bake the cake in the preheated oven until it springs back when pressed gently and the cake is starting to pull away from the sides, about 12-13 minutes.
While the cake is baking, sift 1/2 to 2/3 cup powered sugar over a clean tea towel.
As soon as you remove the cake from the oven, turn it over the prepared towel. Remove the baking pan and peel the aluminum foil.
Starting from the short end, roll and tuck the cake under as tightly as possible. The tighter you’re able to roll the cake, the better the roll will look!
It’s very important for the cake to be rolled while still hot. You’ll feel the heat from the cake through the towel as you roll it, it should be slightly uncomfortable, but bearable.
Leave the rolled cake to cool for at least two hours before adding the filling.
White chocolate peppermint filling
Place a heatproof bowl over a pan with simmering water. Add the chopped white chocolate to the bowl and stir until the chocolate is melted.
Set aside to cool completely.
In a mixing bowl add the butter. With the whisk attachment on, whip the butter on the lowest speed for 2-3 minutes.
Add the cream cheese, cooled and melted white chocolate, heavy cream and peppermint extract. Whip for an additional 3 minutes.
Add the powdered sugar, 1/2 cup at a time, beating well after each addition.
Fold in the chopped candy cane chocolate.
Increase the mixer’s speed to medium and whip the mixture for an additional 2-3 minutes.
Slowly unroll the cooled chocolate cake and with an offset spatula , spread the filling all over it.
Roll the cake back up. Refrigerate for a couple of hours or overnight.
Ganache
In a heatproof bowl, add the chocolate and heavy cream.
Microwave in 15 seconds intervals, stirring every time, until the chocolate is melted and the ganache is smooth.
Pour 2/3 of the ganache over the chilled cake. Let it slowly cover the entire cake. You may use the back of a spoon to speed up the process.
Refrigerate for 10-15 minutes.
Pour the remaining ganache and decorate with the crushed candy cane.
Refrigerate for a couple of hours up to 4-5 days.
In a mixing bowl add the eggs and sugar. With the paddle attachment on, beat on medium low speed until they are frothy, thick, fluffy, and tripled in volume. This usually takes about 5 minutes.
Meanwhile sift the flour, cocoa powder, baking powder and salt 3 times. Yes, 3 times!!! Do not skip this step!
Once the eggs are beaten, fold in the milk, vanilla and peppermint extracts.
With a spatula (or with the mixer on the lowest speed) fold in the dry ingredients until just incorporated. Do not over-mix! Make sure there are no air bubbles into the batter!!!
Pour the cake batter quickly in big dollops across almost the entire pan so you don’t have to spread it out so much.
Bake the cake in the preheated oven until it springs back when pressed gently and the cake is starting to pull away from the sides, about 12-13 minutes.
While the cake is baking, sift 1/2 to 2/3 cup powered sugar over a clean tea towel.
As soon as you remove the cake from the oven, turn it over the prepared towel. Remove the baking pan and peel the aluminum foil.
Starting from the short end, roll and tuck the cake under as tightly as possible. The tighter you’re able to roll the cake, the better the roll will look!
It’s very important for the cake to be rolled while still hot. You’ll feel the heat from the cake through the towel as you roll it, it should be slightly uncomfortable, but bearable.
Leave the rolled cake to cool for at least two hours before adding the filling.
White chocolate peppermint filling
Place a heatproof bowl over a pan with simmering water. Add the chopped white chocolate to the bowl and stir until the chocolate is melted.
Set aside to cool completely.
In a mixing bowl add the butter. With the whisk attachment on, whip the butter on the lowest speed for 2-3 minutes.
Add the cream cheese, cooled and melted white chocolate, heavy cream and peppermint extract. Whip for an additional 3 minutes.
Add the powdered sugar, 1/2 cup at a time, beating well after each addition.
Fold in the chopped candy cane chocolate.
Increase the mixer’s speed to medium and whip the mixture for an additional 2-3 minutes.
Slowly unroll the cooled chocolate cake and with an offset spatula , spread the filling all over it.
Roll the cake back up. Refrigerate for a couple of hours or overnight.
Ganache
In a heatproof bowl, add the chocolate and heavy cream.
Microwave in 15 seconds intervals, stirring every time, until the chocolate is melted and the ganache is smooth.
Pour 2/3 of the ganache over the chilled cake. Let it slowly cover the entire cake. You may use the back of a spoon to speed up the process.
Refrigerate for 10-15 minutes.
Pour the remaining ganache and decorate with the crushed candy cane.
Refrigerate for a couple of hours up to 4-5 days.
