Candy Cane Cake Roll with Chocolate Peppermint Whipped Cream

Here’s a perfect addition to your Christmas table: a light and fluffy chiffon cake roll made with red and white striped batter, and filled with a spiral of chocolate peppermint whipped cream for a festive cake that’s dressed to impress.

This peppermint roll cake looks and tastes like a giant candy cane (if candy canes were soft and fluffy and filled with chocolate peppermint whipped cream). While patterned cake rolls can be challenging to bake, the work can be split up into a few days (making them a perfect make-ahead dessert!)

Plus, I’ve included lots of tips and tricks and how-to photos in this post to help you succeed in making this impressive looking dessert for your holiday celebration!

This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.

A festive holiday cake roll is quickly becoming a household tradition around here. My own version of the yule log, if you will (this one not quite as obviously log-like as my chocolate chestnut cake roll which has a literal wood grain design baked right in).

I love Japanese-style cake rolls like this because they aren’t overly sweet (not to mention they’re just gosh darn cute). If you are the kind of person who finds most buttercream-frosted cakes far too sweet, chances are you’ll love this style of cake!

The cake itself is lightly sweetened and pillowy soft, with a hint of vanilla and peppermint in the cake itself, and then filled with a chocolate peppermint whipped cream filling with an ultra rich chocolate flavor while still remaining incredibly light (I think it tastes like a decadent peppermint hot chocolate that’s been whipped to a cloud-like fluff).

Let’s talk about our feelings for a second. Excuse me, I meant fillings, not feelings, because let’s face it, that spiral of whipped chocolate goodness is really the star of the flavor train here, packed with chocolate and a lovely peppermint flavor courtesy of Amoretti’s Peppermint Extract.

For chocolate lovers, you’ll be chuffed to know that it’s not just a whipped cream with some cocoa powder added. No, I’ve used dark chocolate in addition to Dutch process cocoa powder, for a rich and chocolately cream filling that falls somewhere between a whipped ganache and a whipped cream in terms of texture (it’s denser and silkier than plain whipped cream, but lighter and airier than a mousse or whipped ganache).

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from Love and Olive Oil https://ift.tt/OmqT20b