Chocolate Peppermint Ice Cream Cake

Cake
1/2 c cake flour (non self rising)
1/3 c unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
5 large eggs, at room temperature
3/4 c sugar
1.5 tsp vanilla extract
1.5 tsp peppermint extract

Filling
2 pints Peppermint Bark ice cream, softened

Glaze
1/2 c heavy cream
6 oz bittersweet or semisweet chocolate, chopped
2 tbsp dark corn syrup
1.5 tsp vanilla extract
1.5 tsp peppermint extract

Garnish
dark chocolate shavings
sugar

• Cake- heat oven to 400.
  
• Line a 15.5 x 10.5 x 1 inch jelly roll pan with nonstick foil.
• In a small bowl, combine flour, cocoa, baking powder & salt.
• Separate egg whites & yolks into 2 large bowls.
• Beat whites on medium-high until foamy.
  
• Gradually beat in 1/2 c sugar.
• Continue to beat on high just until stiff (not dry) peaks form.
• Using same beaters, beat yolks with the remaining 1/4 c sugar & extracts until thickened, about 3 minutes.
• On low speed, beat in flour mixture until blended.
• Stir in 1/4 of beaten egg whites mixture.
  
• Fold in remaining whites.
• Spread in prepared pan & smooth top.
• Bake 12 minutes or until top springs back when gently pressed.
• Let cool 2 minutes on wire rack.
• Dust a clean towel with sugar & invert cake onto towel.
• Remove pan & carefully peel off foil.
• Starting from the short end, roll up cake in towel & place seam side down on wire rack. Cool completely.
• Filling- unroll cake & spread evenly with ice cream.
• Roll up cake.
• Wrap tightly in nonstick foil & freeze, seam side down, overnight until firm.
• Glaze- In a small saucepan, heat cream, chocolate & corn syrup over low heat until chocolate is melted & glaze is shiny & smooth, 1-2 minutes.
• Stir in extracts.
• Cool to room temperature.
• Unwrap cake.
• Trim ends.
• place cake on a wire rack over waxed paper.
• Pour glaze along top of cake roll, spreading with spatula to cover sides.
• Garnish top of cake with chocolate shavings.
• Freeze cake until firm.
• Makes 10 servings.
• *Great for the holidays.