Why Make This Recipe
Peppermint Ganache Swiss Roll Cake is a delightful treat that combines the rich flavors of chocolate and peppermint. This cake not only looks impressive but also tastes heavenly, making it perfect for holiday gatherings or any special occasion.
The combination of the chocolate roll and peppermint cream makes for a delicious bite. It’s a fantastic way to surprise friends and family with a unique dessert that stands out. From its beautiful appearance to its delightful taste, this cake is sure to be a hit.
Equipment Needed For Peppermint Ganache Swiss Roll Cake
To make this delicious Swiss roll cake, you will need a few essential tools. The most important is a 15×12-inch cookie sheet or baking pan. This size is necessary to achieve the right thickness for the cake.
Additionally, having parchment paper will make it easier to roll the cake without it sticking. You’ll also require mixing bowls, a hand mixer or stand mixer, a whisk, and a spatula to mix and spread your batter and frosting. Finally, a cooling rack will help your cake cool down properly after baking.
What You Need to Make Peppermint Ganache Swiss Roll Cake
- 2/3 cup cocoa powder
- 1 cup flour
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1/3 cup sugar
- 1/2 cup unsalted butter (softened)
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 8 large eggs
- 1 cup unsalted butter (softened)
- 4 cups confectioners’ sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 ½ tsp peppermint extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 cup crushed peppermint candy
- 1 cup mini chocolate chips
How to Cook Peppermint Ganache Swiss Roll Cake Step by Step
Start by preheating your oven to 375 degrees Fahrenheit. Line a 15×12-inch cookie sheet with parchment paper to ensure your cake doesn’t stick during baking. This step is vital for easy removal later on.
In a large bowl, whisk together the cocoa powder, flour, baking powder, and kosher salt. Mixing these dry ingredients properly ensures an even texture in your cake. Set this bowl aside, as you’ll use it shortly.
Next, in a separate bowl, cream the softened butter and sugar together using either a handheld or stand mixer. Beat them until the mixture becomes light and fluffy. This step incorporates air into the batter, giving your cake a nice lift.
Now it’s time to add the eggs. Start adding them in one at a time, making sure each egg is fully incorporated before adding the next. After all the eggs are mixed in, add the vanilla extract and peppermint extract. These extracts will contribute to the overall flavor of your cake.
Slowly begin adding the previously mixed dry ingredients into the wet mixture. It’s crucial to mix until everything is just combined to avoid overmixing. Overmixing can lead to a dense cake, which we want to avoid.
Pour the cake batter onto the prepared parchment paper-lined cookie sheet. Use a spatula to spread it evenly across the sheet, ensuring it reaches the corners. Bake your cake in the preheated oven for about 12 to 15 minutes. It’s done once it’s firm to the touch and a toothpick comes out clean.
After baking, remove the cake from the oven and allow it to cool for just 5 minutes. While it’s still warm, carefully roll the cake up in the parchment paper into a tight log. This rolling step gives your Swiss roll its characteristic shape. Let it cool completely rolled up.
While the cake cools, it’s the perfect time to prepare the peppermint buttercream. In a mixing bowl, combine softened butter, confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract. Beat the mixture until it becomes creamy and smooth.
After your cake has cooled, unroll it carefully. Spread the peppermint buttercream evenly over the cake, covering it to the edges. Once done, roll the cake back up gently, but this time without the parchment paper.
Wrap the rolled cake in plastic wrap and place it in the fridge while you prepare the ganache. For the chocolate ganache, heat heavy whipping cream in a small saucepan until it begins to simmer. Remove it from heat and add the semi-sweet chocolate chips to the cream. Allow it to sit for a minute before stirring until glossy and smooth.
Now, to finish your Swiss roll, take it out from the fridge. Drizzle the chocolate ganache over the roll, making sure it drips down the sides for an elegant look. You can sprinkle crushed peppermint candy and mini chocolate chips on top for added texture and festive flair.
How To Make Peppermint Ganache Swiss Roll Cake
Making the Peppermint Ganache Swiss Roll Cake is a rewarding experience. From whipping the buttercream to drizzling chocolate ganache, every step allows you to transform simple ingredients into a show-stopping dessert.
You’ll notice that the balance of flavors between the chocolate and peppermint is magical. It’s a process that combines baking, artistry, and a bit of patience. The cooling times are essential, so be sure to allow your cake to set properly; this will ensure you have clean slices when serving.
How To Serve Peppermint Ganache Swiss Roll Cake
When it’s time to serve this delicious cake, slice it carefully into even pieces. The beautiful layers of chocolate cake and peppermint buttercream will be revealed, delighting everyone. You can serve it on a festive platter or individual plates depending on the occasion.
If you’d like, you can whip up some additional whipped cream to spoon on the side. This light addition will complement the richness of the cake nicely. You can also garnish each slice with more crushed peppermint or a sprinkle of cocoa powder for added visual appeal.
What To Serve With Peppermint Ganache Swiss Roll Cake
Peppermint Ganache Swiss Roll Cake is perfect on its own but can be paired with a variety of beverages. A cup of hot chocolate would enhance the chocolate flavor, making for a cozy dessert serving.
Additionally, a strong cup of coffee or espresso provides a nice balance to the cake’s sweetness. For a lighter option, a refreshing peppermint tea can also pair beautifully, enhancing the peppermint flavors in the cake while offering a soothing after-dinner drink.
How To Store Peppermint Ganache Swiss Roll Cake
To store leftover Swiss roll cake, simply wrap it tightly in plastic wrap or place it in an airtight container. Make sure it’s at room temperature before wrapping to prevent condensation.
The cake can be stored this way for about three to five days. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be stored in the freezer for up to three months.
When ready to enjoy again, thaw it in the refrigerator overnight before serving.
Tips To Make Peppermint Ganache Swiss Roll Cake
When making your Swiss roll cake, be gentle while rolling it. A tight roll will keep the filling inside, while a loose roll can lead to filling spilling out during slicing.
Always make sure your ingredients are at room temperature for the best results, especially butter and eggs. This helps them blend more evenly, creating a smooth batter.
If the ganache appears too thick, warm it slightly in the microwave for a few seconds, stirring until it reaches your desired consistency.
Variation
If you’re looking for variations, you can switch up the flavor extracts. Instead of peppermint, you could use orange or almond extract for a unique twist.
Additionally, for a different texture, try incorporating nuts or a layer of fruit preserves inside the roll before adding buttercream. Each small change can make a delightful new dessert!
Best Time To Make Peppermint Ganache Swiss Roll Cake
This cake is excellent for festive occasions. Making it during the holidays can impress your guests, making it a memorable end to festive meals.
Additionally, it’s a fantastic option for birthdays or special celebrations, providing a beautiful centerpiece on dessert tables. Making it ahead of time also allows the flavors to meld, enhancing the overall taste.
Common Mistakes To Avoid
One common mistake is forgetting to line the baking pan with parchment paper. This can make the cake stick, ruining your chances of rolling it smoothly.
Another pitfall is overbaking the cake. Keep an eye on it to ensure it remains moist. If baked too long, it will become dry and harder to roll.
Not letting the cake cool completely before frosting can also lead to the buttercream melting, so patience is key!
Nutritional Notes
This dessert is rich in flavor and ingredients, making it indulgent. Despite its delightful taste, it’s essential to enjoy it in moderation.
If you are keeping track of your nutritional intake, remember to consider the ingredients used, especially the butter and sugar.
Staying mindful of portion sizes will help you enjoy this cake without overindulging.
FAQs
Can I make this cake ahead of time?
Yes, you can make the cake a day in advance and store it in the fridge. Just make sure to wrap it well.
How do I prevent the cake from cracking?
Avoid overbaking and be gentle while rolling up the cake. This will keep it soft and pliable.
What if I don’t have peppermint extract?
You can substitute it with other extracts like vanilla or almond, or use flavored liqueurs for an adult version.
Conclusion
Peppermint Ganache Swiss Roll Cake is more than just a treat; it’s a labor of love that brings joy to any gathering. Its combination of a light chocolate cake, fluffy peppermint buttercream, and rich ganache is truly irresistible.
Whether you’re celebrating a special occasion or simply treating yourself, this cake will surely brighten the day. So gather your ingredients, get your baking tools ready, and create this delightful dessert that promises to impress everyone at the table.
Peppermint Ganache Swiss Roll Cake
Ingredients
Method
- Preheat your oven to 375°F and line a 15×12-inch cookie sheet with parchment paper.
- In a large bowl, whisk together cocoa powder, flour, baking powder, and kosher salt.
- In a separate bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time and mix until fully incorporated before adding the next.
- Stir in vanilla and peppermint extracts into the wet mixture.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Pour the batter onto the prepared cookie sheet and spread evenly.
- Bake for 12-15 minutes, until firm and a toothpick comes out clean.
- Let the cake cool for 5 minutes, then roll it up in the parchment paper tightly.
- Allow it to cool completely while rolled.
- In a bowl, combine softened butter, confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract.
- Beat until creamy and smooth.
- Unroll the cooled cake and spread the peppermint buttercream evenly over it.
- Roll the cake back up gently without the parchment paper.
- Wrap in plastic wrap and refrigerate.
- Heat heavy whipping cream in a saucepan until simmering.
- Remove from heat and stir in chocolate chips until smooth.
- Drizzle chocolate ganache over the cake and sprinkle with crushed peppermint and mini chocolate chips.
