Description
Rich layers of peppermint chocolate dream roll cake melt together in a festive dessert that whispers holiday magic. Silky chocolate sponge embraces cool mint cream, inviting seasonal celebrations where sweetness dances on your palate.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, yolks and whites separated
- ½ cup (118 milliliters) plus ⅓ cup (79 milliliters) white sugar
- ½ cup (60 grams) all-purpose flour
- ⅓ cup (33 grams) unsweetened cocoa powder
- 8 ounces (226 grams) cream cheese
- ¼ cup (57 grams) butter
- 1 cup (120 grams) icing sugar
Flavoring Ingredients:
- 1 teaspoon vanilla essence
- ½ teaspoon peppermint essence
- 20 starlight mint candies, crushed
Baking and Filling Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/8 teaspoon salt
- ⅓ cup (79 milliliters) water
- ½ cup (118 milliliters) heavy cream
- 1 cup (170 grams) semi-sweet chocolate chips (or 3 ounces [85 grams] semi-sweet baking chocolate)
- Crushed starlight mint candies for garnish
Instructions
- Meticulously prepare the baking vessel by preheating the oven to 375 degrees F. Coat a 15 x 10-inch jelly-roll pan with grease, then carefully line with parchment paper. Generously apply additional grease and dust with flour to ensure effortless cake release.
- Craft the delicate cake foundation by whisking egg whites until they form soft, billowy peaks. Gradually incorporate granulated sugar, continuing to whip until stiff, glossy peaks emerge. In a separate mixing bowl, vigorously beat egg yolks and vanilla for three minutes, progressively adding remaining sugar while maintaining a smooth, creamy consistency.
- Sift together dry ingredients – flour, cocoa, baking powder, baking soda, and salt – creating a harmonious blend. Gently integrate this mixture with water into the egg yolk mixture, mixing on low speed until achieving a silky smooth texture.
- Delicately fold the chocolate mixture into the whipped egg whites, ensuring a uniform, airy composition without deflating the precious volume.
- Carefully spread the batter across the prepared pan, creating an even layer. Bake for 14-16 minutes until the surface springs back with a gentle touch, indicating perfect doneness.
- Immediately transfer the cake, still on its parchment paper, to a heat-safe surface. Carefully roll the cake from a short end, maintaining the parchment in place. Allow complete cooling on a wire rack, then refrigerate for 30 minutes to set the delicate structure.
Notes
- Precise preparation is key to creating a show-stopping dessert that looks professional and tastes incredible.
- Whipping egg whites to stiff peaks ensures a light, airy texture that makes this chocolate roll cake melt in your mouth.
- Using parchment paper guarantees easy cake removal and helps create a perfectly smooth rolling surface without cracking.
- Cooling the cake completely before unrolling prevents potential structural damage and ensures clean, smooth filling application.
- Refrigerating the rolled cake helps set its shape and makes it easier to handle when adding the peppermint filling.
- Room temperature ingredients blend more smoothly and create a more consistent cake texture with fewer lumps.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg