Chocolate Peppermint Cake Roll

Peppermint cream fills the inside of this chocolate cake roll made with a blend of sugar and stevia for the perfect holiday treat!

• Preparation Time: 40 mins
• Cooking Time: 10 mins
• Total Time: 50 mins
• Calories: 196 Calories

Ingredients

• 1 teaspoon baking powder
• ¼ cup white sugar
• 4 large eggs
• ½ teaspoon peppermint extract
• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ½ cup heavy cream
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla
• ½ cup creme fraiche
• 2 tablespoons Stevia In The Raw® Bakers Bag
• ¼ teaspoon fine sea salt
• ¼ cup Stevia In The Raw® Bakers Bag
• Cocoa powder
• Crushed peppermint candies

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan and line with parchment paper.

Step 2

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, vigorously whisk together eggs, sugar, and stevia, until mixture is thickened and light yellow. Whisk in butter and vanilla. Fold in dry ingredients just until combined.

Step 3

Scrape batter into prepared pan and spread evenly. Bake until cake is set, 10 to 13 minutes. Do not overbake or the cake will dry out.

Step 4

Run a thin knife along the pan edge to release cake from pan. Place a piece of parchment paper on a countertop and invert cake onto parchment. While cake is still hot, roll up cake tightly in parchment, starting at a short end. Let cake roll cool completely, at least 20 minutes.

Step 5

Place heavy cream, creme fraiche, stevia, and peppermint extract in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until stiff.

Step 6

Unroll cake and cover evenly with peppermint cream, leaving a 3/4-inch border all around. Re-roll cake tightly, but not so tightly that filling oozes out. Wrap in plastic wrap and refrigerate at least 1 hour before serving.

Step 7

Right before serving, dust cake with cocoa powder and sprinkle with peppermint candies.