Choclate Peppermint Cake Roll

1. 01 Introduction: Welcome to this class. In this class, I will teach you how to make this chocolate peppermint cake roll. I will first teach you how to make the cake batter. Next, I will teach you how to fill the pan and bake the cakes. Then I will teach you how to roll the cake up to let it cool. While it is cooling, the next thing I will teach you is how to make the cream cheese filling. We will then make the chocolate ganache. With everything made, I will then teach you how to assemble the cake, unrolling the cake, spreading the filling on the cake, rolling the cake back up, and then pouring the ganache on top and topping it with crushed peppermint candy. I am a self taught baker. Many years ago, I opened up my own home bakery. Part of this business was to sell treats like this at festivals and farmers' markets and to make fun desserts for different people's parties. I had this business for several years until my husband got a job offer across the country in New York City. We felt like this was a good move for us, and so I closed down my bakery and I moved across the country. With my husband. Now here, I do not want to go through the steps to open up another home bakery. I still love baking. And as a retired teacher, I love teaching. So I have decided to share my skills with you on skill share. This class is aimed at the baker that would like to learn how to make a delicious Swiss cake roll that is chocolate peppermint and slack. I am excited to teach you the skills in this class. Let's move on to lesson number one, making the cake batter. 2. 02 Making the Batter: And. We are ready to start making the cake part of our Swiss roll. We have our oven preheating to 375 degrees. The first thing we need to do is separate our four eggs. I have my egg separated there, and I've got it over the bowl that I want to put the egg whites in. I'm just going to crack the egg and put it in there. And then I just go like that, get the eggs in there, dump the yolk there. I do that till I'm done with all four of my eggs. We have these now ready to use in the two different parts of our cake making. We now want to prepare our pam. The first thing we want to do is spray down our pam with just regular spray. We're then going to put a piece of parchment paper in our pm. And this we want to have the flour and the spray. So I'm using a spray that has both of those, and I'm going to spray it down. And now our pan is ready. I'm using my stand mixer to beat the egg whites. So I'm gonna dump my four egg whites in there. I'm going to mix it until soft teeth form. You can see it starting to get foamy. And you can see their soft peaks starting to form. So now I'm just gonna very slowly add my sugar, by one half cup sugar. I saved the one that cup for lager, another part. And now I want to this this till I get stiff. Okay, let's look at it and see how stiff the peak does. It's almost there. We're gonna give it just about another minute. And there you have a very stiff peak. We're now going to let this sit and move on. In this bowl, we're going to put our four egg yolks and our one teaspoon of vanilla. And we're going to beat this on a medium speak for 3 minutes. Alright, you can see this is very light in color. We're going to stop right there, and we're going to mix together our dry ingredients. In this bowl, we're going to add our flour, cocoa powder. So that's one half cup flour, one third cup cocoa powder, one fourth teaspoon baking soda, one half teaspoon baking powder, and one eighth teaspoon of salt. We're just going to take a small whisk and mix it all together. With that mixed together, we're ready to add this to our egg yolks. So we're going to add just a little bit of this in and mix that in on our lower beak. Add a little bit of water. Add some more of the dry. No way. And that last little bit of dry. It's all mixed in and we'll end it. I'm going to do just a real quick scrape down of the bowl. Make sure all that dry is in the wet, and then make sure it's mixed in well. We're now ready to fold some of our chocolate into our moraine. So I just go to put some of it in, not all of it. And to fold, I come from the bottom, up from the bottom up. I just keep doing that till I have it all mixed in. Then I'm going to add some more of my chocolate. Go to proper put this in in three different increments. Again, folding. I'm not doing a vigorous stirring. I'm just folding it in. Let's get that last bit in. This time I want to scrape the bowl, get it all out. And then felt that. Once we see that it's all mixed in and the same color, we will know it's ready. In our next lesson, I will show you how to put it in the pan and then how to bake it. 3. 03 Filling the Pan and Baking: We're ready to put the cake batter into our sheet pan so that we can bake it. Our oven has totally preheated to 375 degrees. I just want to take my cake batter and pour it into the pan and then I want to spread it all throughout the pan, making sure it gets to all the corners. And this is a very light cake. Once I think I have it all the way there, I'm just gonna go like this some time. To help it settle, level out and get some excess air bubbles out. We're now ready to put this in the oven. You can see we have the rack in the middle position. We're just going to put this in the oven, and we're going to bake it for 14 to 16 minutes. So we will check it at 14 minutes. We'll be back in 14 minutes to check the cake. If it's done, then we'll take it out and show you how we roll it. For cooling. M 4. 04 Roll and Cool the Cake: Our timer has just gone off. So let's go ahead and look at our cake. When I go like this, it's soft to touch. And I also like to stick a cake tester in on a couple of spots, and you'll notice it comes out completely clean. So we're ready to take this out of the oven. We're just gonna lift this out and let it sit in the pan for 1 minute. Okay, it has sat in the pan for a minute. So now I want to take the parchment, the ck out of the pan. And I want to just roll the parchment up and it's really hot. So let me put my gloves back on. I don't know if I can do it with both on. I just want to roll this up. Sorry, it's really, really hot, and I'm trying not to burden myself. La touch just a parchment paper. As I roll this up, And now we're going to let this cool on the cooling rack until it's completely cool. Our roll has cooled to room temperature. We're now going to stick it in the fridge for about half an hour. Towards the end of that half an hour, I'll come back and I'll show you how to make the filling. 5. 05 The Filling: Our rolled up cake has been sitting in the fridge for almost a half an hour. So we're gonna go ahead and mix up the filling. So in this bowl, we're going to mix first the cream cheese and the butter. And I've let it come to room temperature. It's not gonna take much to rip it up. With that whipped up, we're going to add peppermint extract, one teaspoon. And we're going to start by adding one cup of the confection of sugar confection of sugar likes to really poof up. So I want to just do it a little bit all the time. And with that one cup, I'm just going to slowly incorporate it in. You'll notice, even with me doing it this way, it is somewhat poofy out of the bowl. Once I have that mixed in, I'm going to add the other cup. Again, we kind of want to before we start it up, I'm going to kind of get that powdered sugar mixed into there and then just start it up on low speed I can, and blend it all in. And we do want this to be a pretty thick filling, frosting, whatever you want to call it. 'cause we're going to spread it on. I'm going to speed it up so I can really make sure it's worked up nice. The recipe says to print the peppermint in there and mix it up. But I actually like to sprinkle it on top of the feeling after I've spread it on the cake. 6. 06 The Ganache: We're ready to do the ganache. The ganache that I am using is leftover from another recipe where I use the ganache as the filling. So it's been whipped up, as you can see, like this. And we don't want it whipped like this. We want it to be in the liquid form so we can pour it over the cake. So what you're going to see in the video is you're going to see that same lesson from when I made this ganache for the other dish. I won't show you the part where we whip it up because we don't want to whip it up. But if I make reference during that to the cookies, just remember it's because you're seeing a video it's from something else. But with this one, because it is form like this, I need to stick this in the microwave so that it can melt back down. And to do that, I don't want a high speed because I don't want to ruin the ganache. I'm going to do it at 50% power for let's say two to 3 minutes and then I'll stir it and see if it needs longer. I'm going to start it 2 minutes at 50% power. We'll be back to show you how this went. We're now ready to make the feeling for our macaron cookies. This is going to be a chocolate peppermint ganache. Let me show you just how easy this is. I have here 1.5 cups of heavy cream. I'm going to stick this in the microwave and I want to cook it for about 2 minutes. While the Milk is getting hot. We won't get just the boiling. I'm going to measure out my two cups of chocolate chips. One Two. Here is our milk or our cream. You can see it steaming. I want to stir it because I don't want superheated cream that's going to explode on me, it's looking like it probably needs maybe another minute, maybe not. I will be watching it this next minute. This went another minute and it was starting to form little bubbles. So I'm going to go ahead and I'm going to pour it over the chocolate because our goal is to make this hot enough that it will melt the chocolate. Now, I'm just going to let this sit for a minute, and then we'll be back. Okay, this has been sitting. And the reason we have a sit is because we want it to start melting that chocolate. Now we're just going to stir our chocolate and our milk until it comes together, and it can take one or 2 minutes for that to happen. So it looks kind of more like chocolate milk, a very light chocolate milk. But as we stir it, it's going to look darker and richer. As the chocolate melts and it's not solid, I like to do a little bit quicker stir because it does get it to blend in better and come together into that nice rich chocolate ganache. You can see we're starting to get a nice rich chocolate. And now that I basically have my chocolate, what I want to do is I want to pour in my one half teaspoon of peppermint extract and stir that in. Then we need this to cool completely. This is my ganache after 2 minutes of 50%. I'm just going to stir it now. And as you can see, it's turned back to liquid so that we can pour it. Now, mine because I didn't whip it, and then I brought it back down. It's not as dark as it would be if I'd just left it. So if you're following my video, yours will be darker if you never whip it. In our next lesson, we'll show you how to finish up the cake. 7. 07 Putting the Cake Together: We are ready to assemble our chocolate peppermint cake roll. I have my cake that I took out of the fridge, I want to just very carefully unwrap it. At this point, we want to make sure there is no parchment attached to the cake there. You'll notice I had a little bit there because I folded that back. Now, I'm going to take my filling that I just made, and I'm going to stick it on the cake, and I want to spread it. And I just keep spreading it around till I have it all spread on. Right now I'm still scraping it out of the bowl. So I'm not that worried yet about making sure that the whole things covered until I get it all out of the bowl. And I do now have it all out of the bowl. So now I want to evenly spread this so that it's completely covered. Now that I have it completely covered and it looks all about the same thickness. I'm now going to take my crushed peppermint, and I like to buy it already crushed. And I'm going to put it in my hand so that I have more control, and then I'm just going to sprinkle it on. So there's not an exact amount I'm putting on. It's just until I kind of have it all covered. And now let me get some more. That first handful did almost half. I'm just going to keep sprinkling. We don't want it too heavily coated with this, but we do want all of it to have some. I'm going to get just a tiny bit more. Get some areas where I don't think there's as much. But pretty much this is covered the way we want it to be. Now that we've done that, this is the tricky part. We want to roll our cake roll back up, and we want to make sure that the parchment paper does not come with it. So we are rolling it very, very slowly. You know, it's a tiny bit of cake. Stick into the parchment paper, but that's okay because as you look at the cake, it's looking really good. There we have the cake grilled up. Now I want to get what I'm going to be putting the cake on, and I just have this lovely board. And I want to very carefully lift my cake up and put it on the board. I need to center it on the board. Now, here's our cake and our ganache. I don't want to just pour really fast because I don't want it going all over. So with my spoon, I'm just putting it on top and I do want it to run down the sides. But this way I have more control of it doing that. And I don't need it to totally cover the sides. I just want it to run down the sides. So I'm just spooning it until it gets to where I like the look of it. And I think we're just about there. So if I hold this up, you can see it is sprinkled down the side, but it's not totally covered. And now we're going to take these same candies. Just sprinkle them along the top. And maybe try to get some on the sides. And there we have our chocolate peppermint cake roll ready to be served. 8. 08 Final Thughts: And Thank you for taking this class. We had fun making our chocolate peppermint Swiss cake roll. In this class, we learned how to make the batter for the cake roll, and then we learned how to fill the pan and bake the cake. After the cake was baked, we learned how to roll the cake up so that it could cool in the rolled up position. While the cake was cooling in the fridge, we made the filling for the cake. We also got the ganache ready for the cake. Once the cake was chilled and all the other ingredients were made, we unrolled the cake, spread the filling that we had made onto the cake, sprinkled some crushed cankins. We then rolled our cake back up, poured the ganache on top of the cake, and again, sprinkled more crushed candy canes on top. I hope your cake turned out the way you wanted it too. The recipe for this cake is in the project section, and your project for this class is to make this cake. Please post a picture of your cake in the project section and tell us how it went. I look forward to hearing from you from my kitchen to your kitchen, Happy baking.