Ingredients:

  • 4 Large Eggs, separated
  • 1/2 cup + 2 Tbsp Granulated Sugar, divided
  • 1/2 cup All-Purpose Flour (Plain Flour), sifted
  • 1/4 cup Unsweetened Cocoa Powder (Dutch-process recommended)
  • 1 tsp Baking Powder
  • 1/4 tsp Fine Sea Salt
  • 1/4 cup Boiling Water
  • 1 tsp Vanilla Extract (for cake)
  • 2 Tbsp Powdered Sugar (Icing Sugar), for dusting
  • 1 Tbsp Cocoa Powder, for dusting
  • 1 1/2 cups Heavy Cream (Double Cream), cold
  • 1/2 cup Powdered Sugar (Icing Sugar), sifted, for filling
  • 4 oz Cream Cheese (Full Fat), softened (optional stabilizer)
  • 1 tsp Pure Peppermint Extract
  • 1/2 tsp Vanilla Extract (for filling)
  • 1/4 cup Crushed Candy Canes, plus extra for garnish
  • 4 oz Dark Chocolate (70% Cacao), chopped finely, for glaze
  • 1/2 cup Heavy Cream (Double Cream), for glaze
  • 1 Tbsp Unsalted Butter, room temperature, for glaze

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 10 x 15-inch (25 x 38 cm) jelly roll pan with parchment paper, allowing an overhang on the long sides.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Beat the 4 egg yolks and 1/2 cup of the sugar until thick, pale, and ribbons form (about 3–5 minutes).
  4. Whisk the boiling water into the egg yolk mixture. Stir in the vanilla extract.
  5. In a separate, grease-free bowl, beat the 4 egg whites until soft peaks form. Gradually add the remaining 2 Tbsp of sugar and continue beating until stiff, glossy peaks form (meringue).
  6. Gently fold the dry ingredients into the egg yolk mixture until just combined. Next, gently fold the chocolate base into the stiff egg whites in three stages, taking care not to deflate the air.
  7. Pour the batter into the prepared pan, spreading evenly. Bake for 12–15 minutes, or until the cake springs back lightly when touched and the edges pull slightly from the pan.
  8. While the cake bakes, lay out a clean kitchen tea towel and dust it generously with the cocoa powder and powdered sugar mixture.
  9. Immediately upon removing the cake from the oven, invert the cake onto the prepared tea towel. Carefully peel off the parchment paper.
  10. Starting from the short end, tightly roll the cake (along with the tea towel) into a cylinder. Place the rolled cake seam-side down on a rack and allow it to cool completely (about 1 hour).
  11. Prepare the filling: In a chilled mixing bowl, whip the cold heavy cream, softened cream cheese (if using), powdered sugar, and both extracts (peppermint and vanilla) until medium-stiff peaks form. Do not over-whip. Fold in the crushed candy canes.
  12. Once the cake is completely cool, gently unroll it.
  13. Spread the peppermint filling evenly over the surface, leaving a 1-inch (2.5 cm) border around the edges.
  14. Reroll the cake, tightly this time, discarding the tea towel. Place the roll seam-side down on a serving platter.
  15. Refrigerate the filled cake for at least 60 minutes to allow the filling to set and the roll to stabilize.
  16. Prepare the Glaze: Heat the 1/2 cup heavy cream gently until just simmering. Remove from heat and pour over the chopped dark chocolate and butter. Let stand for 5 minutes, then whisk until smooth and glossy.
  17. Drizzle or pour the glaze over the chilled roll cake. Garnish immediately with extra crushed candy canes or a light dusting of cocoa powder before the glaze sets. Slice using a sharp, warm knife and serve.