Chocolate Peppermint Cake Roll

Name: Chocolate Peppermint Cake Roll
Ingredients: For Chocolate Cake:; 1/2 cup all-purpose flour; 1/4 cup cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 4 large eggs; 1/4 cup white sugar; 1/4 cup Stevia In The Raw(R) Bakers Bag; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla; Peppermint Cream:; 1/2 cup heavy cream; 1/2 cup creme fraiche; 2 tablespoons Stevia In The Raw(R) Bakers Bag; 1/2 teaspoon peppermint extract; Cocoa powder; Crushed peppermint candies

17 ingredients

7 steps

Ingredients

For Chocolate Cake:
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
4 large eggs
1/4 cup white sugar
1/4 cup Stevia In The Raw(R) Bakers Bag
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
Peppermint Cream:
1/2 cup heavy cream
1/2 cup creme fraiche
2 tablespoons Stevia In The Raw(R) Bakers Bag
1/2 teaspoon peppermint extract
Cocoa powder
Crushed peppermint candies

Directions

1

Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan and line with parchment paper.
2

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, vigorously whisk together eggs, sugar, and stevia, until mixture is thickened and light yellow. Whisk in butter and vanilla. Fold in dry ingredients just until combined.
3

Scrape batter into prepared pan and spread evenly. Bake until cake is set, 10 to 13 minutes. Do not overbake or the cake will dry out.
4

Run a thin knife along the pan edge to release cake from pan. Place a piece of parchment paper on a countertop and invert cake onto parchment. While cake is still hot, roll up cake tightly in parchment, starting at a short end. Let cake roll cool completely, at least 20 minutes.
5

Place heavy cream, creme fraiche, stevia, and peppermint extract in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until stiff.
6

Unroll cake and cover evenly with peppermint cream, leaving a 3/4-inch border all around. Re-roll cake tightly, but not so tightly that filling oozes out. Wrap in plastic wrap and refrigerate at least 1 hour before serving.
7

Right before serving, dust cake with cocoa powder and sprinkle with peppermint candies.