Here is something that is easy to make and great to please the family of chocoholics. You can even experiment, using different flavors for the whipped cream filling.
For the Chocolate Roll
6 eggs, separated, at room temperature
6 tbsp. sugar, divided in two
6 tbsp. flour
1 ½ tsp. vanilla extract
3 tbsp. unsweetened cocoa powder
For the Peppermint Whipped Cream
2 c. heavy cream
3 tbsp. sugar (add the sugar in gradually, and adjust to your liking)
2-3 drops peppermint extract (it's very concentrated, so be careful!)
Crushed peppermint candies
Preheat the oven to 400. Lightly spray a medium sized sheet pan (I used one that measured 15 by 10 inches) with baking spray, and line with waxed paper that has been cut to size.
In the bowl of a standard electric mixer, beat the egg whites until stiff white peaks form. Fold in the egg yolks, one at a time, with a rubber spatula. Stir in the sugar in two additions, and then gently add in the flour, cocoa powder, and vanilla extract. Stir gently to combine. The batter will be thick!
Carefully pour the batter into the prepared pan and with a spatula, spread it evenly across the pan and smooth over the top. Firmly tap the baking sheet on your counter to eliminate any air bubbles that may have formed. Bake for 12 to 15 minutes. While the cake bakes, have ready damp dish cloth, and place it over a flat surface.
After 15 minutes, remove the cake from the oven, and with a knife or small offset spatula, go around the edges of the sheet pan do loosen the sides of the cake from the pan. Sprinkle the whole surface of the cake with powdered sugar, and immediately invert onto the damp dish cloth, and peel off the waxed paper. Gently roll the cake onto itself, along with the dish cloth. Set the cake aside and allow to cool completely.
While the cake cools, make the peppermint whipped cream. In the bowl of a standard electric mixer, begin to whip the heavy cream until it becomes stiff (here's a useful tip, always chill your bowl in the freezer before making whipped cream, it makes such a difference!). As the cream is being whipped, gradually add the sugar and the peppermint extract. When the cream is ready, gently fold in the crushed peppermint candies with a rubber spatula.
Once the cake is completely cool, unroll the cake, and add the peppermint whipped cream. Roll the cake once more, and keep covered with wax paper until the roll is ready to be served, so that it doesn't dry out.