Snowy Peppermint Chocolate Log

Servings: 9

Total time: 35 Minutes (Plus Time to Chill)

INGREDIENTS

For Cake:

3 large eggs (separated)

½ cup all-purpose flour

⅓ cup baking cocoa (plus more for dusting)

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon Diamond Crystal^® Baking Salt

⅓ cup plus ½ cup granulated sugar (divided)

⅓ cup water

1 teaspoon pure vanilla extract

For Filling:

1 cup unsalted butter (softened)

3 1/2 cups powdered sugar (divided)

2 tablespoons heavy cream

1 teaspoon pure vanilla extract

1/4 cup crushed peppermint candies

For Ganache:

1/2 cup heavy whipping cream

1 cup dark chocolate chips

2 tablespoons cocoa powder (for dusting)

Fresh rosemary sprigs (for garnish)

Fresh cranberries (for garnish)

DIRECTIONS

Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Set aside.

For cake: Combine flour, cocoa, baking powder, baking soda and baking salt in a small bowl.

Whisk together egg yolks and ⅓ cup of sugar, water and vanilla in a large bowl. Add flour mixture, and stir to combine.

Beat egg whites and remaining sugar in bowl of a stand mixer fitted with a whisk attachment until soft peaks form. Gently fold egg white mixture into batter mixture until combined and no streaks remain.

Spread batter evenly onto prepared baking sheet and bake until a toothpick inserted in the center comes out mostly clean, with a few moist crumbs, about 12-15 minutes.

Cool for 5 minutes before inverting onto a kitchen towel dusted with cocoa. Gently roll cake in the towel, starting with one short side. Allow cake to cool completely on wire rack.

For filling: Meanwhile, beat butter until smooth in bowl of a stand mixer fitted with a paddle attachment. Add 3 cups of powdered sugar until smooth. Beat in heavy cream and vanilla extract until smooth. Fold in peppermint candies.

Gently unroll cake, and spread filling evenly over top, leaving ¼-inch border around the edges. Roll cake tightly around filling and refrigerate at least 10 minutes. Meanwhile, microwave heavy cream until steaming hot. Pour over chocolate chips and wait 1 minute before whisking until smooth and glossy. Pour evenly over cooled cake and refrigerate for an additional 10 minutes. Garnish with rosemary sprigs and cranberries.

In a small bowl combine remaining powdered sugar and cocoa powder. Dust cake with cocoa mixture. Slice and serve.