Festive Red Velvet Roll Cake (Print Version)

# Ingredients:

→ For the Cake

01 - All-purpose flour
02 - Hershey's cocoa powder
03 - Fresh baking powder
04 - Kosher salt
05 - Large eggs, separated
06 - White sugar
07 - Canola oil
08 - Fresh buttermilk
09 - White vinegar
10 - Red gel food coloring
11 - Pure vanilla extract

→ Cream Cheese Filling

12 - Softened cream cheese
13 - Soft unsalted butter
14 - Powdered sugar
15 - Pure vanilla extract

→ Chocolate Topping

16 - Semi-sweet chocolate chips
17 - Heavy whipping cream
18 - Crushed peppermint candy

# Instructions:

01 - Heat oven to 350°F. Line a cookie sheet with parchment and spray with baking spray
02 - Separate eggs into two bowls - whites in one, yolks in another
03 - Whisk flour, cocoa, baking powder and salt in a bowl
04 - Beat yolks, sugar, oil, buttermilk, vinegar and food coloring until thick. In another bowl, beat whites to stiff peaks. Fold whites into yolk mix, then fold in dry ingredients
05 - Spread batter on pan. Bake 12-14 minutes until springy
06 - Turn cake onto powdered sugar towel, peel off paper, roll with towel inside. Cool on rack
07 - Beat cream cheese, butter, vanilla and powdered sugar until creamy
08 - Unroll cake, remove towel, spread filling, roll back up. Chill
09 - Heat cream until simmering, pour over chocolate, wait one minute, whisk smooth
10 - Pour ganache over roll, sprinkle with crushed peppermint

# Notes:

01 - Keep ingredients at room temperature for best results
02 - Roll cake while hot to prevent cracking
03 - Chill completely before adding ganache

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