Chocolate Roll Cake With Candy Cane Whipped Cream

Ingredients:

Cake:

2/3C flour
1/4 tsp baking soda
1/4 tsp salt
4 eggs
1C sugar
2 Tbs water
1/4 C cocoa powder1-2 Tbs of vegetable oil

Filling:

1 1/2 C of heavy whipping cream
3 Tbs confectioners sugar
1/2 tsp vanilla2 oz of melted white chocolate (1 Baker's square)
1 C chopped Candy Cane Hershey Kisses

Directions:

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 color, 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. Loosen edges and turn cake out immediately onto a large tea towel, generously dusted with confectioners sugar. Remove wax paper and trim any crisp edges.

Beginning with the narrow end, roll up cake, with towel loosely. Cool to room temperature (cake should be very slightly warm to the touch. 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. Garnish the cake with raspberries and green chocolate leaves. Cover with plastic wrap and let sit for several hours, to let the flavors in the whipped cream meld.

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

Source:  hunwhatsfordinner.com