There is no other holiday I love to bake for, more than Christmas. Growing up my Mom started her Christmas baking weeks in advance and the variety of desserts served over the holidays, could rival a small bakery. My absolute favourite dessert my Mom would make, every single year, was the Chocolate Roll, or Yule Log Cake. I love it so much, that now rather than make it for Christmas, Mom makes it for my birthday, which happens to be on Dec 29th.
When Amy, from Crumbs in my Mustachio came up with the idea of assembling 12 bloggers, to create 12 cakes to share for 12 days in December, I jumped at the chance to be part of such a fun challenge. Each of us decided which cake we'd make, then we picked a date and we've been sharing cakes on our FB pages, since Dec 1st. Today is my turn to share one of my most favourite cakes with you!
I decided to take my Mom's recipe and change the filling. The cake itself is a pretty basic jelly roll cake. I jazzed up the filling, by adding a bit of melted white chocolate to my whipped cream and folding in some chopped Candy Cane Hershey Kisses. The result was a wonderful and subtle mint flavour to the filling. Not too overpowering, but so wonderful with the chocolate cake.
Chocolate Roll with Candy Cane Whipped Cream
1/4 tsp baking soda
1/4 tsp salt
2 Tbs water
1/4 C cocoa powder1-2 Tbs of vegetable oil
1 1/2 C of heavy whipping cream
3 Tbs confectioners sugar
1/2 tsp vanilla2 oz of melted white chocolate (1 Baker's square)
1 C chopped Candy Cane Hershey Kisses
Grease and line, a jelly roll pan, with parchment paper. Preheat oven to 350 degrees.
Combine flour, baking soda and salt in a small bowl. In a large bowl, beat eggs at high speed until very light in colour, about 5 minutes. Gradually add sugar, beating until thick; about 4 minutes longer. In a small bowl, combine the cocoa powder with 1 Tbs of vegetable oil; adding a second Tbs if needed, to achieve the consistency of melted chocolate.Blend in cocoa mixture and water; until well combined. Fold in dry ingredients, thoroughly. Spread in prepared jelly roll pan and bake for 15 to 17 minutes, or until cake springs back when lightly touched. Loosen edges and turn cake out immediately onto a large tea towel, generously dusted with confectioners sugar. Remove wax paper and trim any crisp edges.
Beginning with the narrow end, roll up cake, with towel loosely. Cool to room temperature (cake should be very slightly warm to the touch. Whip 1 1/2 C heavy cream until soft peaks form. Add confectioners sugar and vanilla and beat until stiff. Fold in melted white chocolate and Candy Cane Hershey Kisses. Unroll cooled cake and spread evenly with sweetened whipped cream. Re roll cake and even out the ends, by removing a tiny slice of cake. Garnish the cake with raspberries and green chocolate leaves. Cover with plastic wrap and let sit for several hours, to let the flavours in the whipped cream meld.
*If cake cracks to much, when re rolling, feel free to frost with chocolate frosting.
Check out all the other 12 Cakes of December!
December 1- Chocolate Truffle Pirouette Cake by Lemony Thyme
December 2- Strawberry ‘n Cream Cake with Tea Berries by Cooking from a SAHM
December 3- Coconut Tres Leches Cake by Moore or Less Cooking Blog
December 4- S’mores Cake by 365 Days of Baking
December 5- Pomegranate Lime Bundt Cake by It's Yummi
December 6- Brownie Bombe by The Rowdy Baker
December 7- Chocolate Roll with Candy Cane Whipped Cream by Hun... What's for Dinner?
Dec 8- Eggnog Cake by Chocolate, Chocolate and more
Dec 9- No Bake White Chocolate Cranberry Cheesecake, by Manila Spoon
Dec 10- White Chocolate Peppermint Cake, by Baking In A Tornado
Dec 11- Hot Cocoalicious Cake, by Crumbs in my Mustachio
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