There are some things that just go together. For instance, we are all familiar with the infamous peanut butter and jelly, the love story of spaghetti and meatballs and the fatal attraction of burgers to buns. When the Holidays come around, my favorite famous combo pops up everywhere: Peppermint and Chocolate. The sweet and bitter notes of chocolate live harmoniously with the bright and cool flavor of peppermint. That is why one of our holiday bars, Dark Chocolate with Peppermint Crunch, is one of my favorite Endangered Species Chocolate bars of all time (the cute baby penguin on the package is a bonus!). Lucky for me, my husband shares the same enthusiasm for this holiday combo, so when it came time to make him a cake for his December birthday, I decided on a Dark Chocolate Peppermint Cake Roll. Adapted from Baker’s Royale (www.bakersroyale.com) and Martha Stewart (www.marthastewart.com) , my take on this delicious treat is equal parts impressive by look and decadent by taste.
Chocolate Peppermint Roll
Chocolate Genoise Cake
Pre-Heat 350 F
- 5 Tblsp Butter
- 2/3 cup cake flour
- 1/3 cup cocoa powder
- Pinch of Baking Soda
- 6 large eggs
- 2 tsp vanilla
- ¾ cup sugar
- Butter a jelly roll pan. Line with parchment. Butter and flour parchment.
- Sift flour, cocoa and baking soda together, twice
- Melt 5 Tblsp butter in a pan. Skim off the foam. Pour yellow liquid into a bowl and discard the remaining white liquid
- Whisk together egg and sugar. Stir in a glass bowl set over boiling water (double boiler technique) – if you have a thermometer, go to 100 F (or very warm to touch)
- Beat the egg mixture on high for 3 minutes. Lower to medium and add vanilla.
- In three parts, sift the flour mixture over the egg mixture and fold in. On the last addition, drizzle in the butter.
- Pour into the prepared pan and bake 15-20 minutes. The cake should spring back when lightly tapped in the center
- Let cool on a wire rack until the pan can be touched. Dust the cake with cocoa, cover with wax paper and a kitchen towel. Invert onto a solid surface and peel away the parchment
- Dust this side with cocoa.
- Starting on the short end, roll the cake (with the wax paper and towel). Place in refrigerator to cool completely
- 12 Tblsp Butter
- 5 Tblsp Heavy Cream
- 2 cup confectioners sugar
- ½ cup Endangered Species Dark Chocolate with Peppermint Crunch, chopped
- Combine butter and sugar in a large mixer bowl and beat on high until combined.
- Set to low speed and add heavy cream. Mix well
- On low, add the chopped chocolate and mix until the chocolate pieces are scattered throughout the buttercream
- 2/3 cup chopped Endangered Species Chocolate 72% Dark Chocolate
- 4 Tblsp Heavy Cream
- 3 Tblsp confectioners sugar
- Warm water as needed
- Using a double boiler method, melt the chocolate and heavy cream together. Stir until smooth
- Remove from heat and add sugar. The mixture will start out chunky but smooth with stirring
- Once mixed, add warm water by tablespoon until it is a pourable consistency
Assembling The Cake
- Unroll the cake on a hard surface
- Using a spatula or off-set knife, spread the buttercream evenly across the entire cake
- Beginning at the end you rolled first, roll the cake taking caution to go slowly so that the cake does not crack
- If necessary, cut the end to have a clean finish on each side of the roll
- Place the roll seam side down on your serving platter
- Drizzle the warm pouring sauce over the entire roll
- For seasonal flare, sprinkle broken hard candy peppermint along the top of the roll
Slice into coins to serve. The birthday boy enjoyed his with a scoop of vanilla bean ice cream!