The Hurried Hostess

Inspired Eating & Traveling on a Budget

  • Home
    • DIY
    • Entertaining At Home
    • Marriage
    • Parenting
  • Recipes
    • Appetizers
    • Cocktails
    • Salads
    • Meals
    • Sides
    • Desserts
  • Travel
    • Texas
    • United States
    • Mexico
    • Europe
    • Traveling on a Budget
    • Traveling With Kids
  • About
    • Mission
    • Press
    • Contact
    • Subscribe
Christmas ~ Desserts ~ Entertaining At Home ~ Recipes

Peppermint Mocha Cake Roll

December 5, 2020

Share this:

  • Click to print (Opens in new window) Print
  • Tweet
Peppermint Mocha Cake Roll

I love cake.

Pretty much any sweet is okay in book, really.

Y’all really loved my candy cane cake roll I made a couple years ago, so I’m back with another delicious chocolatey version!

This Bouche de Noel Yule Log is the epitome of Christmas desserts. It’s gorgeous, it makes a statement on the table, and it’s just as delicious as it is pretty.

I promise you, this is not hard to make. It may look super intimidating, but it’s really not. The key is rolling that cake up as soon as it comes out of the oven. After that, you just spread that frosting. You’ve got this!



Peppermint Mocha Cake Roll

Soft mocha cake and peppermint chocolate mousse are rolled together to make a beautiful and festive Christmas dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Cooling Time 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Dessert
Cuisine American, French
Servings 10 servings

Ingredients
  

Cake Ingredients:

  • 4 large eggs separated
  • 1/3 cup granulated sugar
  • 1/3 cup packed light or dark brown sugar
  • 1 teaspoon espresso powder
  • 1/4 cup unsalted butter melted
  • 1 teaspoon peppermint extract
  • 1/2 cup Swan’s Down Cake Flour
  • 3 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for rolling

Chocolate Icing Ingredients:

  • 1 cup unsalted butter softened to room temperature
  • 3 and 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 Tablespoons heavy cream
  • 1/4 teaspoon salt
  • 2 teaspoons pure peppermint extract

Instructions
 

Making the Cake

  • Preheat oven to 350°F. Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
  • Beat the egg whites and granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, brown sugar, and peppermint extract together until pale and creamy, about 2 minutes.
  • Sift the flour, cocoa powder, baking powder, and salt together into a large bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
  • Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.
  • As the cake bakes, place a thin kitchen towel flat on the counter. Sprinkle with a light coating of powdered sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, slowly and gently roll the cake up with the towel. The cake will be warm. Allow the cake to cool completely rolled up in the towel. Place in the refrigerator to speed it up, about 2-3 hours.

Making the Icing

  • With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add powdered sugar, cocoa powder, heavy cream, salt, and peppermint extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.

Putting it all Together

  • Unroll the cake carefully and remove the towel. Allow the end to remain slightly curled.
  • Spread your frosting all over the surface of the cake. Tightly re-roll the cake, wrap in plastic wrap, and refrigerate 30 minutes.
  • Remove the cake from the refrigerator. Dust the top with powdered sugar, slice into half-inch pieces, and enjoy!
Keyword buche de noel, cake roll, Christmas, christmas dessert, holiday, potluck

Products Used

More Dessert Recipes You’ll Love

Winter Woodland Cake Toppers

Candy Cane Christmas Cake Roll

Classic French Eclairs

If you’d like to see more recipes like this, follow me on Facebook!

Share this:

  • Click to print (Opens in new window) Print
  • Tweet

Related Posts

Uses for Leftover Candy Canes | Chocolate Peppermint Cookies

Uses for Leftover Candy Canes | Chocolate Peppermint Cookies

As a blogger, I’m always trying to challenge myself. I make new goals each year, try out new recipes, and broaden my reach as much as possible. That’s why today I’m taking part in a blogger Christmas cookie swap! If you’re not sure what this […]

Light and Airy Meringue Kisses

Light and Airy Meringue Kisses

These light and airy meringue kisses are the perfect sweet treat to end a meal with or serve your guests at a party.

How to Make the Best Thanksgiving Pumpkin Pie

How to Make the Best Thanksgiving Pumpkin Pie

I love pumpkin pie. In fact, everyone in my family loves pumpkin pie. We have to make several pumpkin pies every holiday season because my dad, brother, son, and I will eat it for breakfast, lunch, dinner, and a snack. It’s just that good, y’all. […]


Antique Cars, Fused Glass, and Caverns, Oh My! | Springfield, MO
Personalized Nutrition at Your Fingertips

Travel

  • Traveling on a Budget
  • Texas
  • United States
  • Mexico
  • Europe
  • Traveling With Kids

Home

  • Entertaining At Home
  • DIY
  • Marriage
  • Parenting

Recipes

  • Appetizers
  • Salads
  • Sides
  • Meals
  • Desserts

About

  • Mission
  • Subscribe
  • Press
  • Contact
  • Instagram
  • Facebook
  • Pinterest
  • YouTube
  • Twitter
Copyright © 2020 The Hurried Hostess | PRIVACY | COOKIES
  • Juliet Pro by LyraThemes.com
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT