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Peppermint Ganache Swiss Roll Cake

A delightful treat combining rich chocolate and peppermint flavors, perfect for holiday gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the 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
For the peppermint buttercream
  • 1 cup unsalted butter (softened)
  • 4 cups confectioners' sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 ½ tsp peppermint extract
For the chocolate ganache
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
For the garnish
  • 1 cup crushed peppermint candy
  • 1 cup mini chocolate chips

Method
 

Preparation
  1. Preheat your oven to 375°F and line a 15×12-inch cookie sheet with parchment paper.
  2. In a large bowl, whisk together cocoa powder, flour, baking powder, and kosher salt.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time and mix until fully incorporated before adding the next.
  5. Stir in vanilla and peppermint extracts into the wet mixture.
  6. Gradually mix dry ingredients into the wet mixture until just combined.
  7. Pour the batter onto the prepared cookie sheet and spread evenly.
  8. Bake for 12-15 minutes, until firm and a toothpick comes out clean.
Cooling and Rolling
  1. Let the cake cool for 5 minutes, then roll it up in the parchment paper tightly.
  2. Allow it to cool completely while rolled.
Making the Peppermint Buttercream
  1. In a bowl, combine softened butter, confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract.
  2. Beat until creamy and smooth.
Assembly
  1. Unroll the cooled cake and spread the peppermint buttercream evenly over it.
  2. Roll the cake back up gently without the parchment paper.
  3. Wrap in plastic wrap and refrigerate.
Making the Ganache
  1. Heat heavy whipping cream in a saucepan until simmering.
  2. Remove from heat and stir in chocolate chips until smooth.
Finishing Touches
  1. Drizzle chocolate ganache over the cake and sprinkle with crushed peppermint and mini chocolate chips.

Notes

Store leftover cake wrapped tightly in plastic wrap or in an airtight container for 3-5 days. For long-term storage, wrap in plastic and then foil and freeze for up to 3 months.