Skip to main content

Chocolate Roll with Candy Cane Whipped Cream

 A nod to my French Canadian heritage, Buche de Noel aka Chocolate Roll Cake, pairs a light chocolate sponge cake, with creamy and slightly sweet candy cane flavoured whipped cream. This irresistible dessert is a cake lover's dream!

There is no other holiday I like to bake for, more than Christmas. Growing up my Mom started her Christmas baking weeks in advance and the variety of desserts she served could rival a small bakery. My favourite dessert Mom would make is Buche de Noel, or chocolate roll cake. Buche de Noel originated in France in the medieval times. A pagan tradition was to cut a large log (preferably from a fruit tree to ensure a successful harvest in the coming year) to bring home and placed in the hearth. It was often decorated with ribbon before being burnt, sometimes being anointed with salt, wine or holy water before setting it on fire. Once lit on Christmas Eve, it was said to be good luck if the log burned at least 3 days (preferably until New Years). As hearths began to disappear with the introduction of wood burning stoves, logs were then used as decor on holiday tablescapes. Eventually it was decided that it would be more practical to be able to eat the log, rather than just stare at it. That's when the Buche de Noel as a dessert was born.


Being French Canadian, we celebrate Christmas by having a Reveillon. Le Reveillon is a traditional late night feast, usually celebrated on Christmas Eve, after families returned from Midnight Mass. Meaning "let us wake up", we would return home from mass to open our gifts and stuff ourselves silly with our traditional Christmas dinner. I always found participating in Reveillon to be so magical. I think that may be one of the reasons I love Christmas so much. We would all pack into the car and head off to Midnight mass, only to return to the living room having been host to Santa. Gifts were left, cookies and milk eaten and the smell of turkey permeated the air. How could someone not believe in magic after that?

Chocolate roll cake was always served for dessert. As we grew older, my siblings lost interest in the roll cake. My sweet tooth decided otherwise and I always requested a roll cake, on occasions I could go home for Christmas. Eventually it became my birthday cake, as my family took my yearly visit as an opportunity to celebrate with me. While I LOVE my mom's original version of Buche de Noel, I decided to experiment with it to create this version and also my Black Forest Roll Cake.


The chocolate sponge is airy and moist, the whipped cream has a slight hint of peppermint thanks to candy cane flavoured Hershey Kisses. A light dusting of powdered sugar keeps the sweetness to a minimum for a light, irresistible and festive dessert.

Chocolate Roll with Candy Cane Whipped Cream

Cake:
2/3 C flour
1/4 tsp baking soda
1/4 tsp salt
4 eggs
1 C sugar
2 Tbs water
1/4 C cocoa powder
1-2 Tbs of vegetable oil

Filling:
1 1/2 C of heavy whipping cream
3 Tbs confectioners sugar
1/2 tsp vanilla
2 oz of melted white chocolate (1 Baker's square)
1 C chopped Candy Cane Hershey Kisses

Grease and line, a jelly roll pan, with parchment paper. Preheat oven to 350 degrees. 

Combine flour, baking soda and salt in a small bowl. In a large bowl, beat eggs at high speed until very light in colour, about 5 minutes. Gradually add sugar, beating until thick; about 4 minutes longer. In a small bowl, combine the cocoa powder with 1 Tbs of vegetable oil; adding a second Tbs if needed, to achieve the consistency of melted chocolate.Blend in cocoa mixture and water; until well combined. Fold in dry ingredients, thoroughly. Spread in prepared jelly roll pan and bake for 15 to 17 minutes, or until cake springs back when lightly touched.

While the cake bakes, generously dust a clean large kitchen towel with powdered sugar. Loosen edges and turn cake out immediately onto the prepared kitchen towel, Remove wax paper and trim any crisp edges.

Beginning with the narrow end, loosely roll up the cake up, along with the towel. Cool to room temperature. Whip 1 1/2 C heavy cream until soft peaks form. Add confectioners sugar and vanilla and beat until stiff. Fold in melted white chocolate and Candy Cane Hershey Kisses. Unroll cooled cake and spread evenly with sweetened whipped cream. Re roll cake and even out the ends, by removing a tiny slice of cake. Dust lightly with confectioners sugar. Garnish the cake with raspberries and green chocolate leaves. Cover with plastic wrap and refrigerate for several hours, to let the flavours in the whipped cream meld.

*If cake cracks to much, when re rolling, feel free to frost with chocolate frosting.

PIN IT!!!


I'm sharing this recipe at these awesome linky parties

Comments

  1. This looks delicious! I am going to have to make this for my family.

    ReplyDelete
  2. This looks so yum! I seriously need to try it ��

    ReplyDelete
  3. omg! looks so delicious i have never try somethin like this! i might actually try to make it at home

    ReplyDelete
  4. I haven't done midnight mass since I was a young girl. Fond memories of it though! This recipe looks delicious!

    ReplyDelete
  5. Looks so pretty! Peppermint & chocolate is one of my favorite, classic, flavor combos!

    ReplyDelete
  6. I haven't tried a rolled cake yet, but this looks so delicious and easy, I think I'll finally try it this Christmas!

    ReplyDelete
  7. Chocolate and mint- this sounds delectable to me!

    ReplyDelete
  8. Thanks so much for sharing your awesome post with us at Full Plate Thursday,514. Hope you are having a great week and come back to see us soon!
    Miz Helen

    ReplyDelete
  9. This is such an amazing Christmas dessert!

    ReplyDelete
  10. Chocolate Roll cake is one of my absolute favourite cakes. I love the peppermint filling, so festive!

    ReplyDelete
  11. Yum! So tasty and so fun for the holidays. Thanks for walking me thru it!

    ReplyDelete
  12. I love chocolate roll cake and the candy can whipped cream is just a magical touch!

    ReplyDelete
  13. This looks absolutely delicious! I've been wanting a new Christmas recipe to try--thank you for sharing this!

    Thanks so much for joining the Grace at Home party at Imparting Grace. I'm featuring you this week!

    ReplyDelete

Post a comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

Peanut Butter Confetti Squares

 A mixture of peanut butter and butterscotch chips, coat colourful marshmallows, for a simple, fun and easy holiday treat! My family calls these Galettes Froides, but most people know these as confetti squares. My grandmothers would make these for Christmas, and Mom has been making these desserts at Christmas time, since I can remember. They've always been my favourite because of the use of the rainbow marshmallows. There's just something about the colours that make these looks so yummy. These squares couldn't be more simple to make and I love that they are no bake as well. Some people use regular white marshmallows, some people use chunky peanut butter and some people add coconut. I like them each and every way I can get them. It wouldn't be Christmas without these confetti squares making an appearance. Peanut Butter Confetti Squares 1 bag butterscotch chips 1/2 C smooth peanut butter 1/2 C flakes sweetened coconut 1/2 C unsalted butter (not margarine) 4 C rainbow colo