Dark Chocolate Peppermint Roll

kode iklan

kode iklan

Ingredients

Dark Chocolate Cake:

• 6 eggs, room temperature
• 1 cup plus 2 Tbsp white granulated sugar
• ¾ tsp salt
• 6 Tbsp canola oil
• 9 Tbsp buttermilk (or milk with 2 tsp of lemon juice; let sit 10 minutes before using)
• 1 cup flour
• 8 Tbsp dark cocoa powder
• 2 tsp baking powder

Peppermint Buttercream:

• 12 Tbsp butter, unsalted
• 5 Tbsp heavy cream
• 1 tsp vanilla
• 2-3 cups powdered sugar
• 1 cup Andes Peppermint Crunch Baking Chips, plus extra to sprinkle on top
• ¼ tsp salt

Chocolate Glaze:

• ⅔ cup dark or semi-sweet chocolate chips
• 2 Tbsp heavy cream
• 1 tsp vanilla
• 4 Tbsp powdered sugar
• 1-2 Tbsp warm water

Instructions

1. DARK CHOCOLATE CAKE: Pre-heat oven to 350˚F. Grease & flour a jelly roll pan. I like to grease & flour the edges & place a piece of parchment on the bottom. Prepare a kitchen towel to roll the cake in, by heavily dusting it with powdered sugar.
2. In the bowl of a stand mixer, with the whisk attachment, beat eggs, sugar & salt until frothy & pale. Add the oil & buttermilk until combined.
3. ....................................................
4. ..........................................................

Full Instructions : Click Here

kode iklan