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Chocolate Peppermint Cake Roll. Using a stand mixer, beat together until creamy the sugar and butter. Gradually add in 1/3 cup of sugar and vanilla extract. For filling, in a large bowl, beat cream cheese and sugar until smooth. Gradually beat in 1/4 cup of the sugar.
Chocolate Peppermint Roll Cake From
Sift the flour and cocoa powder together into a bowl and set aside. In a large bowl, mix together flour, cocoa, baking powder, baking soda and salt. In a large bowl, whisk together cocoa powder, flour, baking powder and salt. Whisk in butter and vanilla. Peel the parchment from the bottom of the cake then flip the cake back over. Unroll genoise and spread filling to a 1/4 inch in thickness.
Lay a clean kitchen towel on a flat surface.
Lay a clean kitchen towel on a flat surface. Prepare a 12x17 baking sheet with parchment paper on the bottom. Whip the heavy cream until it looks billowy then add the sugar and peppermint extract. It’s easy to make and filled with holiday inspired flavors. It was pretty inexpensive and has worked perfectly! Place rolled cake onto a wire cooling rack that has been placed over waxed paper.
Source: thanksgiving.com
In a bowl, whisk egg yolks until thick and golden in color. In a medium bowl over a simmering double boiler heat the whole eggs and sugar until approx. Preheat oven to 350 degrees f. The tighter you roll it, the better the cake will look. Sprinkle with the powdered sugar.
Source: thanksgiving.com
Unroll genoise and spread filling to a 1/4 inch in thickness. Finish with peppermint andes shavings. Heat the oven to 375 degrees. Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top. I just recently purchased this hand mixer.
Source: thanksgiving.com
Preheat oven to 350 degrees f. I just recently purchased this hand mixer. Prepare a kitchen towel to roll the cake in, by heavily dusting it with powdered sugar. 1 cup chocolate to 1/2 cup of cream. Fold the shorter edge of the towel on the shorter side of the cake and gently roll the cake up.
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Spread filling over cake to within 1/2 in. Start by beating your eggs and sugar. Unroll genoise and spread filling to a 1/4 inch in thickness. Beat until stiff peaks form. I used my hand mixer, but you can also use a stand mixer for more ease!
Source: barbarabakes.com
It’s easy to make and filled with holiday inspired flavors. Cool completely on a wire rack. This month’s theme for progressive eats, our virtual progressive dinner, is great holiday desserts hosted by jenni field, pastry chef online. Fold in whipped topping and peppermint candies. Preheat oven to 350 degrees f.
Source: aclassictwist.com
The tighter you roll it, the better the cake will look. In a large bowl, vigorously whisk together eggs, sugar, and stevia, until mixture is thickened and light yellow. Preheat oven to 350 degrees f. Makes 1 roll cake, serves about 8. Spread peppermint buttercream frosting on top of the cake, leaving 1″ on both ends bare.
Source: daisybrand.com
Prepare a 12x17 baking sheet with parchment paper on the bottom. I like to grease & flour the edges & place a piece of parchment on the bottom. Preheat the oven to 400 degrees and line a 15x12 cookie sheet with parchment paper. Gradually whisk in 1/3 cup of the remaining sugar and continue beating until stiff peaks finally form. Using a stand mixer, beat together until creamy the sugar and butter.
Source: thanksgiving.com
3/4 teaspoon cream of tartar. Using a stand mixer, beat together until creamy the sugar and butter. Making the batter for the dark chocolate cake roll with peppermint filling. Set the rolled cake on a wire rack and let it cool completely for 1 hour or more. Pour the ganache evenly over the top of the cake.
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My favorite way to make ganache is using chopped baking chocolate and heavy cream. Making the batter for the dark chocolate cake roll with peppermint filling. Unroll genoise and spread filling to a 1/4 inch in thickness. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Spread peppermint buttercream frosting on top of the cake, leaving 1″ on both ends bare.
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Put 3 egg whites in a large bowl, using a stand mixer or hand mixer whip until the egg whites are frothy (foamy). Making the batter for the dark chocolate cake roll with peppermint filling. Sift the flour and cocoa powder together into a bowl and set aside. Prepare a 12x17 baking sheet with parchment paper on the bottom. 4 oz semi sweet chocolate, chopped fine.
Source: pinterest.com
It’s easy to make and filled with holiday inspired flavors. Finish with peppermint andes shavings. Trim ends as needed for a clean finish. 1 teaspoon pure vanilla extract. Bake for about 11 minutes, until cake springs back when lightly touched.
Source: karenmangum.com
Tightly roll the cake up once more. 1/4 cup plus 2 tablespoons granulated sugar. Unroll genoise and spread filling to a 1/4 inch in thickness. In a medium bowl over a simmering double boiler heat the whole eggs and sugar until approx. Roll up again, without towel.
Source: aclassictwist.com
Making the batter for the dark chocolate cake roll with peppermint filling. 1/4 cup plus 2 tablespoons granulated sugar. Whip the heavy cream until it looks billowy then add the sugar and peppermint extract. 1 teaspoon pure vanilla extract. Beat in 1 egg at a time until combined.
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Preheat the oven to 400 degrees and line a 15x12 cookie sheet with parchment paper. ½ cup endangered species dark chocolate with peppermint crunch, chopped. Trim ends as needed for a clean finish. In a large bowl whisk together the cake mix, eggs, water, and oil, until fully incorporated and smooth. Spread filling over cake to within 1/2 in.
Source: figis.com
Gradually beat in 1/4 cup of the sugar. Set a larger bowl on top of the saucepan, over the water. In a small saucepan over low heat, melt butter. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Roll up again, without towel.
Source: pinterest.com
Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top. The tighter you roll it, the better the cake will look. Finish with peppermint andes shavings. Fold in whipped topping and peppermint candies. I just recently purchased this hand mixer.
Source: pinterest.com
Making the batter for the dark chocolate cake roll with peppermint filling. Heat in the microwave in 15 seconds intervals stirring after each addition. Poor into pan, making sure it’s evenly distributed. Invert each cake onto a kitchen towel dusted with confectioners� sugar. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Source: pinterest.com
Combine butter and sugar in a large mixer bowl and beat on high until combined. Gradually beat in 1/4 cup of the sugar. Poor into pan, making sure it’s evenly distributed. Fold the shorter edge of the towel on the shorter side of the cake and gently roll the cake up. Spread filling over cake to within 1/2 in.
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