Ever since I saw this recipe last week, I couldn’t quite get it out of my mind. There’s just something about that perfect chocolate sponge roll, and the generous layer of cream, and peppermint. The peppermint just screams Christmas!
I was supposed to get some of those peppermint candies before leaving for my parents’ place but I was just so busy the weeks leading up to my holidays I couldn’t find time. Fortunately I managed to find it at the grocers not too far from my parents’ place, so, here it is.
Makes one roll cake
For the chocolate sponge
70g unsalted butter
65g cake flour
35g cocoa powder
6 large eggs
125g fine granulated sugar
2 tsp pure vanilla extract
1) In a small saucepan, melt the butter. Scoop and discard the white sediments then set aside the melted butter to cool.
2) Prepare a 10″ x 15″ baking tray by greasing it and lining with parchment paper. Then, grease the parchment and dust with cocoa powder. Tap out any excess cocoa powder.
3) Preheat convection oven to 175C.
4) Sift together flour and cocoa powder.
5) Crack eggs and sugar into the bowl of a stand mixer, fitted with a whisk attachment. Whisk on high for about 5 minutes under egg mixture triples in volume and forms a thick ribbon stage.
6) Add the vanilla extract and whisk for another minute.
7) Add the flour mixture in 3 additions and fold in gently but quickly.
8) Scoop about 4 tablespoons of the egg mixture into the melted and cooled butter and whisk to lighten, then fold the butter mixture back into the egg and flour mixture. Make sure to scrap the bottom of the bowl to make sure batter is mixed properly.
9) Pour batter gently into prepared baking tray and level it, making sure batter fills all corners of the tray.
10) Bake in preheated oven for 15 to 20 minutes until cake layer springs back when pressed.
11) Remove from the oven and turn the cake layer onto a large piece of clean cloth. Carefully peel off the parchment lining, then, using the cloth, roll up the sponge layer from the short end of the rectangle. Set aside to cool.
For the peppermint buttercream
140g unsalted butter, softened
75ml heavy cream, cold
130g icing sugar, sifted
Approximately 15 to 20 pieces of starlight candies
1) Add butter, cream and icing sugar into a mixer bowl fitted with a paddle attachment. Mix on high for about 10 minutes until buttercream is pale and fluffy.
2) Chop candies into small pieces, then fold it into the prepared buttercream.
3) Unroll the cooled chocolate sponge, then spread the buttercream, onto the cake layer, leaving an empty frame of about 1-inch around the outer border of the cake. Then carefully roll the cake back up, as tightly as you can.
4) Leave to cool in the refrigerator.
For the chocolate pouring sauce
140g dark chocolate couverture, chopped
30ml heavy cream plus more to adjust the consistency of the sauce.
20g icing sugar, sifted
1) Melt the chocolate and heavy cream on Bain-Marie.
2) Remove chocolate from heat then stir in the icing sugar.
3) Add additional heavy cream as required until sauce is pourable.
4) Allow sauce to cool slightly, then remove the chilled cake from the refrigerator and pour the sauce over the cake, smoothing out the sauce lightly using a spatula then return the cake to chill until chocolate sauce sets.
And there you have it – a simple and decadent bûche de Noël for my favourite holiday of the year! Merry Christmas to everyone. 🙂