Chocolate Peppermint Roll Cake

Makes one 15-inch long roll cake

 

Ingredients:

 

10x15 inch jelly roll pan

 

Cake:

 

1 1/2 cups organic whole wheat pastry flour

1/4 cup cacao powder or unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and drained

1/4 cup cashew butter or your preferred nut butter (just make sure it is smooth)

2 tsp pure vanilla extract

1 tsp peppermint extract

2 cups filtered water

2 Tbsp apple cider vinegar

 

 

Filling:

 

1 15 oz can organic full-fat coconut milk, such as Thai Kitchen chilled (you want to make sure it is a brand that is 3/4 of the can cream or it will not work)

1/2 cup raw cashew butter

1/3 cup maple syrup

1/4 tsp sea salt

1 tsp pure vanilla extract

1 tsp peppermint extract

1 tsp beet powder

1/2 cup plus 2 Tbsp melted cacao butter or coconut butter (NOT OIL), warmed to liquid

 

 

Ganache:

 

3/4 cup chopped dark chocolate

1/4 cup plus 2 Tbsp full-fat coconut milk

 

 

Directions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Press parchment paper into a jellyroll pan that measures 15 by 10 inches.

In a large bowl, thoroughly mix flour, cacao powder, baking powder, baking soda, and sea salt.  Put aside.

In a blender, combine the dates, water, almond butter, and vanilla extract. Blend until smooth. Transfer the blended mixture to the flour mixture and stir until thoroughly combined. Add the cider vinegar and whisk until bubbles appear.

Pour cake batter into the prepared pan and bake for 15 to 18 minutes, or until the tester inserted in the center comes out clean.

Allow the cake to cool fully.

All of the ingredients for the filling should be combined in a high-speed blender and blended until very smooth.

 

Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may require up to 45 minutes, depending on the temperature.  When it's prepared, store it in the fridge until you're ready to assemble.

When the cake is ready to be assembled, distribute the filling over the top and roll it up jellyroll style, starting with the short side and rolling with the parchment paper to help you.  The cake is delicate, so roll it carefully. If it cracks when rolling, don't worry keep rolling because the cake will get covered.  After rolling, let it sit in the freezer for a few hours before adding the ganache on top.  Cut off the ends to make it beautiful and even after it has cooled.

Melt the chocolate over a double boiler and stir in the coconut milk until creamy to form the ganache.  Smooth over the sides and top of the cake after pouring (leaving the lovely ends visible).

Once the ganache has solidified, chill and serve! 

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