4 eggs, separated
1/2 cup sugar
1/3 cup more sugar
1 tsp. vanilla
1/2 cup flour
1/3 cup cocoa powder
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 cup water
Heat oven to 375 degrees. Line jelly-roll pan with foil and spray with non-stick spray. Set aside. Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. In small mixer bowl, beat egg yolks and vanilla 3 minutes. Gradually add 1/3 cup sugar. Continue beating 2 more minutes. In separate bowl, stir together flour, cocoa, baking powder, baking soda, and salt. On low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well-blended. Spread batter evenly in prepared pan. Bake 12-15 min. or until done. Immediately loosen cake from edges of pan. Invert on flour-sack-style towel sprinkled with lots of powdered sugar. Carefully peel off foil. Roll cake AND TOWEL together, starting at short end. Cool completely.
Filling:
1 cup heavy whipping cream (not whipped topping)
1/3 cube cream cheese, softened
1/4 cup powdered sugar
1/3 cup finely crushed candy cane
1/4 tsp. peppermint extract
Beat whipping cream in one bowl. In separate bowl, combine cream cheese with powdered sugar and extract. Fold bowls together and add candy cane.
When cake is cooled, unroll cake, remove towel. Spread cake with filling and re-roll it.
Top with Chocolate Ganache and chill until ready to serve.
2/3 cup heavy cream
1 Tbl. butter
6 oz. (a little less than 1 cup) semi-sweet chocolate chips or shavings
1 Tbl. corn syrup
Bring cream to boil over med-low heat, stirring. Put chocolate, corn syrup, and butter in separate bowl. Pour hot cream over other ingredients. Let sit for 5 minutes and then whisk until smooth. Pour ganache over cooled cake, letting it drizzle down sides. You could keep a small amount of ganache to drizzle on individual slices of cake once it is cut.
