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Ingredients
- Cake:
- 4 eggs, separated
- 3/4 cup sugar
- 1/4 cup butter softened
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 3/4 cup sifted flour
- 1/4 cup sifted cocoa
- 1/4 cup water
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Filling:
- 8 ounces cream cheese, softened
- 4 ounces mascarpone cheese, softened
- 2 tablespoon butter, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract (taste)
- 2 tablespoon heavy cream
- 3-4 ounces Ghirardelli peppermint bark candy, finely chopped
- Chocolate Topping
- 8 ounces semi-sweet chocolate
- 1 cup of heavy cream
- 5 peppermint hard candies, crushed
Preparation
Step 1
Preheat oven to 350. Spray 15 x 10 x 1 jelly roll pan with non-stick cooking spray. Line bottom of pan with parchment paper and spray the parchment paper with cooking spray.
Beat egg whites at high speed until peaks form and set aside. In a separate bowl, combine egg yolks, sugar, butter, peppermint extract and vanilla in a bowl, and beat until creamy. Add the cocoa and baking powder and continue beating until well mixed. Alternately add the water and the flour and continue mixing. Add the beaten egg whites to mixture and mix until well combine.
Pour the batter into the pan and spread out evenly. Bake approximately 12 to 15 minutes, or until cake springs back when touched. (Be careful not to over bake).
While cake is cooling, prepare filling and chocolate topping. Beat cream cheese, mascarpone and butter until smooth. Add the peppermint extract and heavy cream. Slowly beat in the powdered sugar. When well mixed, stir in the peppermint bark candy.
In a pan on the stove, heat the heavy cream for the chocolate glaze. Bring to a simmer, remove from heat and whisk in chocolate until smooth. Allow the chocolate mixture to cool and thicken slightly before pouring it over your cake roll.
When chocolate topping has thickened and cooled slightly, pour over your cake roll, covering completely. Sprinkle the crushed peppermint hard candies over cake.