chocolate peppermint cake roll
In small microwaveable bowl melt the unsweetened chocolate squares by microwaving on high for 30-second. Before serving trim either end for a clean cut dust with a little powdered sugar and decorate with optional holly leaves berries made from fondant or marzipan.
Peppermint Chocolate Cake Roll Recipe Chocolate Roll Cake Chocolate Peppermint Cake Cake Roll
Line a 15 12 x 10 12 x 1-inch jelly-roll pan with nonstick foil.
. Place cake on a wire rack over a tray or parchment paper. Spread filling over cake to within 12 in. Roll up cake in the towel jelly-roll style starting with a short side.
12 cup crushed peppermint candy optional Directions. Put 3 egg whites in a large bowl using a stand mixer or hand mixer whip until the egg whites are frothy foamy. Preheat oven to 350F.
34 teaspoon cream of tartar. Gradually whisk in 13 cup of the remaining sugar and continue beating until stiff peaks finally form. 14 cup plus 2 tablespoons granulated sugar.
The tighter you can get it the better it will look. FROSTING 12 tablespoons unsalted butter softened 5 tablespoons heavy whipping cream 2 cups powdered sugar 7 Ghirardelli Chocolate Peppermint Bark squares chopped about 12 cup. Mix in vinegar buttermilk and red food coloring.
I start on one end let it gather up naturally drip over the edges as I slowly work my way towards the other end. Chocolate Cake Roll. Place fully assembled roll on a serving plate or on a cooling rack for a cleaner pouring finish and pour chocolate on top.
To finish this chocolate peppermint bark roll cake you need a luscious ganache and some crushed candy cane. 1 teaspoon pure vanilla extract. Bring to a boil.
Adapted from Joy of Baking. Starting on the short end roll the cake with the wax paper and towel. Roll up again without towel.
Separate egg whites. 5 Tblsp Heavy Cream. For glaze in a small saucepan melt butter.
Sprinkle extra peppermint chips on. Pour Chocolate Glaze over the top of the cake. In a small bowl mix whipped topping and extract until blended.
Heat oven to 400 degrees F. Peppermint Chocolate Cake Roll. Prepare a 913 inch baking tray with parchment paper and set aside.
Gently peel off paper. Refrigerate covered until cold. Makes 1 roll cake serves about 8.
Trim ends as needed for a clean finish. Combine butter and sugar in a large mixer bowl and beat on high until combined. 13 cup all-purpose flour 14 cup unsweetened cocoa powder plus extra for rolling the cake 18 teaspoon kosher salt 6 large eggs 23 cup sugar 1 teaspoon vanilla extract 4 tablespoons unsalted butter melted and cooled but still liquid For the Peppermint.
In a bowl whisk egg yolks until thick and golden in color. Ingredients For the Chocolate Sponge Cake. For the Whipped Filling.
Using a stand mixer whisk eggs and sugar on medium-high until the mixture is tripled in volume and the ingredients becomes pale in color about 5 to 8 minutes. Roll the cake from the long side and flip it so the seam is on the bottom. Place filled cake roll onto a wire cooling rack that has been placed inside of a baking sheet.
My favorite way to make ganache is using chopped baking chocolate and heavy cream. Cover with plastic wrap and refrigerate overnight or for at least 4-5 hours. Chocolate Peppermint Roll.
Add vanilla extract and salt and stir well. Beat eggs and 34 cup sugar at high speed until very thick 5 minutes. Bake in the preheated oven until a toothpick inserted into the center comes out clean about 25 minutes.
Remove from the oven and turn cake onto a towel sprinkled heavily. Line 15 x 10 x 1-inch pan cookie pan or jelly roll pan with wax paper. 1 Cup semi sweet chocolate chips.
1 14 cup heavy cream cold. Place on a platter seam side down. Its easy to make and filled with holiday inspired flavors.
Spread each with 1-12 cups peppermint mixture to within 12 in. 6 large eggs separated. This chocolate cake roll is filled with a peppermint cream cheese frosting rolled and cut into slices.
Cool completely on a wire rack. Once the egg whites are frothy add 12 cup of white sugar and whip until stiff peaks form. In a small saucepan heat cream chocolate and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth 1 to 2 minutes.
A peppermint chocolate cake roll is the perfect holiday dessert. 2 cup confectioners sugar. Finish with peppermint Andes shavings.
Whisk in confectioners sugar and vanilla until smooth. 4 oz semi sweet chocolate chopped fine. For the Chocolate Ganache.
Combine butter and cream cheese into a mixing bowl and beat with a stand or hand mixer until well-combined creamy and. Heat in the microwave in 15 seconds intervals stirring after each addition. Invert each cake onto a kitchen towel dusted with confectioners sugar.
23 Cup cocoa powder 23 Cup flour 12 tsp kosher salt 2 tsp baking powder 13 Cup sugar 12 Cup unsalted butter softened 1 tbsp pure peppermint extract 8 large eggs. Gradually add in 13 cup of sugar and vanilla extract. With a mixer on the low setting gradually add powdered sugar until completely combined.
Place in refrigerator to cool completely. ½ cup Endangered Species Dark Chocolate with Peppermint Crunch chopped. 1 cup chocolate to 12 cup of cream.
Spread glaze over cake. Cool to room temperature. Tightly roll cake into a spiral.
Whisk in cocoa and water until blended. Roll filled cake from end to end. In the bowl of a mixer beat egg whites with the whisk attachment until semi-soft peaks begin to form.
1 tbsp pure peppermint extract 1 16oz container of cool whip. In a small bowl combine cake flour cocoa powder baking powder and salt. Lower the mixer speed to medium-low and add the vanilla and.
Unroll Genoise and spread filling to a 14 inch in thickness.
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