Chocolate roll with peppermint cream is the perfect holiday treat! Featuring Stevia In The Raw® for reduced calories and sugar.


Recipe Summary

40 mins
10 mins
1 hr 20 mins
2 hrs 10 mins
1 cake roll


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
For Chocolate Cake:
Peppermint Cream:


Instructions Checklist
  • Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan and line with parchment paper.

  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, vigorously whisk together eggs, sugar, and stevia, until mixture is thickened and light yellow. Whisk in butter and vanilla. Fold in dry ingredients just until combined.

  • Scrape batter into prepared pan and spread evenly. Bake until cake is set, 10 to 13 minutes. Do not overbake or the cake will dry out.

  • Run a thin knife along the pan edge to release cake from pan. Place a piece of parchment paper on a countertop and invert cake onto parchment. While cake is still hot, roll up cake tightly in parchment, starting at a short end. Let cake roll cool completely, at least 20 minutes.

  • Place heavy cream, creme fraiche, stevia, and peppermint extract in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until stiff.

  • Unroll cake and cover evenly with peppermint cream, leaving a 3/4-inch border all around. Re-roll cake tightly, but not so tightly that filling oozes out. Wrap in plastic wrap and refrigerate at least 1 hour before serving.

  • Right before serving, dust cake with cocoa powder and sprinkle with peppermint candies.

Cook's Note:

Mascarpone cheese can be used in place of the creme fraiche.

Nutrition Facts

196 calories; protein 4.3g 9% DV; carbohydrates 16.1g 5% DV; fat 13.6g 21% DV; cholesterol 113.1mg 38% DV; sodium 131.9mg 5% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
I didn t have that kind of. Cooking pan so I didn t roll it. I put four layers. Read More