This cake is chock full of delicious. It is chock full of flavor. Buckets of amazing.
Want to know what it is not chock full of? Gluten! This is naturally, happily, and wonderfully gluten-free.
Over Christmas, I was in need of a dessert that everyone would love…including me. I wanted something not too hard, but definitely holiday-worthy. My first place was my always-first-stop: Joy the Baker. After a quick scan, I found the perfect dessert: her Chocolate Peppermint Roll with chocolate ganache and then tweaked it just a bit.
Go to her site and follow her steps. Gather her ingredients. What did I add?
For the cake: 1/4 cup of cocoa powder
For the whipped cream: instead of peppermint extract, I took 2 candy canes and smashed them into a mix of powder and small bits. Then, I folded that gently into the whipped cream and let it chill in the fridge for one hour.
For the ganache: I smashed up another peppermint stick and sprinkled it on the top.
Oh. My. Goodness. My mother said that this, without a doubt, was her favorite thing that I had ever baked. And, internet friends, I bake a lot.
I imagine that this cake will show up again – perhaps with a raspberry jam filling…or an orange extract infused whipped cream and chocolate-covered-orange bits…
Or something with bourbon. I’m sure that I could work bourbon into this. :)