Description
Delight in this luscious Chocolate Peppermint Swiss Roll, featuring rich chocolate cake and a creamy peppermint filling. Perfect for holiday celebrations or cozy family gatherings!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1/2 tsp peppermint extract
Instructions
- Preheat your oven to 350°F (175°C). Line a jelly roll pan (15×10 inches) with parchment paper and lightly grease it.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until well combined.
- In another bowl, beat the eggs until frothy. Add vanilla extract and mix well before combining with dry ingredients.
- Pour the batter into the prepared pan and spread evenly. Bake for about 12-15 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let cool for about five minutes. Place a clean kitchen towel on top of the cake while still warm, flip it onto the towel, and peel off parchment paper.
- Starting from one end, roll up the cake tightly using the towel for support.
- In a mixing bowl, whip heavy cream until soft peaks form.
- Gradually add powdered sugar and peppermint extract while continuing to whip until stiff peaks form.
- Unroll your cooled cake gently. Spread the whipped cream filling evenly across its surface before rolling it back up without the towel.
- Place seam side down on a serving plate. Dust with cocoa powder or sprinkle crushed peppermint candies on top for added flair.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 220
- Sugar: 18g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg
Keywords: - For an extra minty flavor, consider adding crushed peppermint candies into your filling mix. - Substitute peppermint extract with orange or almond extract for a different twist.