So Valentine’s Day is tomorrow and if your husband is anything like mine, the way to his heart is through delicious baked goods. Especially anything that has chocolate in it. This Valentine’s Day I decided to make him a Peppermint Chocolate Drizzle Roll.
This roll is similar to your usual Pumpkin Roll or Yule Log, but this one has a bit of a Valentine’s Day twist. It’s a decadent, moist cake roll filled with peppermint and white chocolate frosting and topped with chocolate glaze and chocolate drizzle.
- [b]Dark Chocolate Cake:[/b]
- 6 eggs
- 1 cup and 2 Tbsp white granulated sugar
- 3/4 tsp salt
- 6 Tbsp canola oil
- 9 Tbsp vanilla soy milk
- 1 cup flour
- 8 Tbsp dark cocoa powder
- 2 tsp baking powder
- [b]Peppermint Buttercream:[/b]
- 12 Tbsp butter, unsalted
- 5 Tbsp heavy whipping cream
- 1 tsp vanilla
- 1 tsp peppermint extract
- 2-3 cups powdered sugar
- 1 cup white chocolate morsels
- 1/4 tsp salt
- [b]Chocolate Glaze:[/b]
- 2/3 cup dark chocolate morsels
- 2 Tbsp heavy whipping cream
- 1 tsp vanilla
- 4 Tbsp powdered sugar
- 1-2 Tbsp warm water
- [b]Dark Chocolate Cake:[/b] Preheat the oven to 350 degrees. Grease and flour a jelly roll pan (a baking pan will work if you don’t have a jelly roll pan.) You will also need a clean, powdered kitchen towel to roll the cake in.
- Using the whisk attachment on a stand mixer, beat the eggs, sugar, and salt until it is frothy. Add the oil and soy milk until the mixture is well blended.
- Add the flour, cocoa, and baking powder to the wet ingredients and mix until blended. Pour the batter into the prepared pan. Bake for 15 minutes. Check doneness with a fork or a toothpick.
- Let the cake cook for 2 minutes. Then shake out the cake onto the powdered sugar dusted towel, and roll it up in the towel. Let it cool.
- [b]Peppermint Buttercream:[/b] Combine all the ingredients and beat it until you reach a smooth, spreadable consistency.
- Chocolate Glaze: Melt chocolate chips, heavy cream, and vanilla in a microwave-safe bowl. Heat for 30 to 45 seconds, but be careful not to let it burn.
- Add the powdered sugar until it is mixed in. Then add in a little bit of warn water.
- Unroll the cooled cake. Spread the buttercream on the inside of the cake, all the way to where the end of the roll will be.
- Tightly roll the cake into a spiral. You will want to make this roll as spiraled as you can. Cut off the ends of the cake so you can see the spiral inside.
- You will then want to pour the glaze over the top of the cake.
Now that you have prepared the cake, you will want to do the drizzle. For this, you will need some pink, red, and white meltable chocolate wafers. One at a time you will want to melt the wafers in the microwave, put the melted chocolate in a decorator’s bottle, and drizzle the melted chocolate on top of the cake.
Your cake is now decorated and ready to serve!
