MINT CHIP CAKE ROLL
Rabu, 11 September 2019
INGREDIENTS
FOR THE FROSTING:
·
2 cups milk chocolate chips
·
1 1/4 cups heavy cream
·
1/2 teaspoon vanilla extract
·
1/4 teaspoon peppermint extract
·
1/4 cup mini chocolate chips or
Andes Creme de Menthe Baking Chips for garnish
FOR THE CAKE
·
3 eggs
·
3/4 cup granulated sugar
·
2 teaspoons brewed coffee — or water
·
1 teaspoon vanilla extract
·
1/4 cup usweetened cocoa powder
·
1/4 teaspoon salt
·
1 teaspoon baking powder
·
3/4 cup all purpose flour
·
Powdered sugar — to aid in rolling
FOR THE FILLING:
·
1 cup heavy whipping cream
·
4 tablespoons powdered sugar
·
1/2-3/4 teaspoons peppermint extract — taste after 1/2 teaspoon
·
6 drops green food coloring
·
1/3 cup mini chocolate chips or
Andes Creme de Menthe Baking Chips
INSTRUCTIONS
1.
Make the Frosting: Place chocolate chips in a
medium bowl. Heat the cream in a small saucepan over low heat until it just
starts to bubble around the edges. Pour cream over chocolate chips, let sit for
30 seconds, then whisk until smooth. Add extracts and stir. Refrigerate until
thick, several hours. The frosting is more of a glaze; it will not harden like
a true ganache. Once it cools in refrigerator, cover with plastic wrap and stir
it occasionally until ready to frost cake. You can make the frosting the day
before.
2.
Make the Cake: Preheat oven to 350°F. Line a
jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use
the spray with flour).
3.
Beat eggs at high speed for 3 minutes, until frothy
and dark yellow. Beat in sugar, coffee, and vanilla extract.
4.
Whisk together cocoa, salt, baking powder, and
flour. Stir into wet ingredients just until blended.
5.
Spread in prepared pan. Batter will be in a very
thin layer and you will need to use a wooden spoon or spatula to spread it to
all the corners of the pan. Bake for 9-11 minutes (mine took 10).
6.
While the cake is baking, set a clean kitchen towel
out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4
cup). As soon as the cake comes out of the oven, turn it over on the kitchen
towel sprinkled with powdered sugar. Remove foil carefully.
7.
Working at the short end, fold the edge of the
towel over the cake. Roll tightly, rolling up the cake into the towel.
8.
Let cool completely while rolled, at least one
hour.
9.
Make the Filling: Beat heavy cream in an
electric mixer fitted with the whisk attachment. (You can also use a hand
mixer, but it will take longer.) Slowly add in powdered sugar during beating,
one tablespoon at at time. Add 1/2 teaspoon of peppermint extract. Beat until
whipped cream forms. Add up to 1/4 teaspoon more of peppermint extract to
taste. Stir in food coloring.
10.
Assemble Cake: Once the cake has cooled,
unroll it carefully. Spread the filling on the cake, leaving 1” without filling
at either end. Sprinkle with mini chocolate chips or mint baking chips and
re-roll cake. Cover with plastic wrap and chill for at least one hour before
frosting.
11.
Place cake roll on a wire rack set over a cookie
sheet (with sides). Pour chocolate ganache glaze evenly over the cake, making
sure it covers the ends and sides of the cake. Transfer to serving plate and
top with mini chocolate chips or mint baking chips for garnish. Chill at least
one hour before serving. Store leftovers in refrigerator, loosely covered.
12.
Note: You'll have leftover frosting. Eat it with a
spoon, or make it into hot chocolate!
13.
Note: The cake should stay chilled until right
before serving or the whipped cream filling will get warm and it will be hard
to slice.
source:www.crazyforcrust.com