Description
A delicious and festive chocolate peppermint bark roll cake that combines rich chocolate flavor with refreshing peppermint.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup crushed peppermint candies
- 4 ounces semisweet chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and granulated sugar until light and fluffy.
- Mix in vanilla and peppermint extracts.
- Gradually add the dry ingredients to the egg mixture, mixing until just combined.
- Spread the batter evenly onto the prepared baking sheet.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Once baked, remove from the oven and let it cool slightly before rolling it up with the parchment paper.
- For the filling, whip heavy cream and powdered sugar until stiff peaks form, then fold in crushed peppermint candies.
- Unroll the cake, spread the filling evenly, and re-roll the cake carefully.
- Drizzle melted chocolate over the top and sprinkle with additional crushed peppermint candies.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Store leftovers in an airtight container in the refrigerator.
- For a stronger peppermint flavor, increase the amount of peppermint extract.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg