Description
A delightful roll cake merging rich chocolate flavors with refreshing peppermint, perfect for holiday gatherings.
Ingredients
Scale
- 1 chocolate cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup crushed peppermint candies
- 1 cup white chocolate chips
- 1/4 cup unsweetened cocoa powder
- Whipped cream for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until well combined.
- Pour the cake batter into the prepared pan and spread it evenly. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Gently fold in the crushed peppermint candies.
- Let the baked cake cool for a few minutes, then carefully roll it up with the parchment paper. Let it cool completely.
- Melt the white chocolate chips and mix in the cocoa powder. Unroll the cooled cake, spread peppermint cream over it, and drizzle with the melted white chocolate mixture.
- Roll the cake back up, wrap it in plastic wrap, and refrigerate for about 1 hour before serving.
- Slice and serve with whipped cream if desired.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Unfilled rolled cake can be frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg