Chocolate Peppermint Log, Peppermint Martini, and The Night Circus

Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs, separated
• 1/2 cup granulated sugar, divided
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

For the Peppermint Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed peppermint candies or candy canes

For the Chocolate Ganache:

• 1 cup semisweet or dark chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

For Garnish:

• Extra crushed peppermint candies or candy canes
• Fresh mint leaves (optional)

Instructions

Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Make the Chocolate Sponge Cake:

• In a large bowl, beat the egg yolks with 1/4 cup of granulated sugar until thick and pale. Stir in the vanilla extract.
• In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture until well combined.
• In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form. Gently fold the egg whites into the chocolate batter until fully incorporated.
• Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Roll the Cake:

• While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely.

Prepare the Peppermint Filling:

• In a chilled mixing bowl, whip the heavy cream with the powdered sugar and peppermint extract until stiff peaks form. Gently fold in the crushed peppermint candies.

Fill and Roll the Cake:

• Once the cake has cooled, unroll it and spread the peppermint filling evenly over the surface. Carefully re-roll the cake without the towel, and place it seam-side down on a serving platter.

Make the Chocolate Ganache:

• In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips and butter in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.

Coat the Log and Garnish:

• Pour the ganache over the rolled cake, spreading it evenly to cover the entire log. Garnish with extra crushed peppermint candies and fresh mint leaves if desired. Refrigerate the log for at least 30 minutes to set.

Serve:

• Slice the Chocolate Peppermint Log and serve chilled or at room temperature.