Festive Peppermint Ganache Roll

This peppermint ganache Swiss roll cake is a festive favorite that marries rich chocolate sponge and cool minty buttercream with silky chocolate ganache. The cake’s signature swirl is created by rolling the warm sponge then filled with a fluffy peppermint buttercream before being coated in glossy ganache and sprinkled with crushed candy for that extra holiday sparkle. This showstopper dessert brings both impressive looks and irresistible flavors to any celebration.

I first made this with my kids while we laughed as we rolled the warm cake eagerly awaiting the moment to taste the cool filled swirl. Now it’s a tradition that marks the start of our festive celebrations.

Ingredients

• Cocoa powder: Brings deep chocolate richness so pick unsweetened and sift it for a smooth batter
• All purpose flour: Forms the tender sponge base unbleached works best for soft texture
• Kosher salt: Elevates the overall flavor with a clean finish. Flaky kosher salt is preferable
• Baking powder: Provides just enough lift for a light sponge. Check freshness for maximum rise
• Sugar: Sweetens and tenderizes. Fine granulated dissolves easily into the batter
• Unsalted butter: Adds creaminess and softness so choose a high quality for best flavor
• Vanilla extract: Enhances aroma with natural warmth real vanilla will shine here
• Peppermint extract: Infuses the cake and buttercream with refreshing mint character taste as you add
• Large eggs: Add richness and elasticity essential for rolling use room temperature for best volume
• Peppermint Buttercream Unsalted butter: Creates a smooth creamy base when softened well
• Peppermint Buttercream Confectioners sugar: Sweetens evenly and creates light texture sift if lumpy
• Peppermint Buttercream Heavy cream: Adds fluffy richness and helps achieve spreadable consistency
• Peppermint Buttercream Vanilla and peppermint extracts: Finalize the wintry flavor profile
• Chocolate Ganache Semi sweet chocolate chips: Melt into a shiny luscious coating pick quality chips
• Chocolate Ganache Heavy whipping cream: Produces a smooth ganache and glossy finish
• Chocolate Ganache Crushed peppermint candy: Delivers crunch and festive color use a mallet inside a bag for easy crushing
• Chocolate Ganache Mini chocolate chips: Add bursts of chocolate flavor and visual interest

Instructions

Prep the Pan and Oven:

Preheat your oven to 375 degrees Fahrenheit. Line a 15 by 12 inch cookie sheet completely with parchment paper pressing into corners to ensure easy removal of the cake later.

Mix Dry Ingredients:

Whisk together cocoa powder flour baking powder and salt in a large bowl vigorously. Whisking aerates the mixture which helps build a fluffy tender cake sponge.

Cream Butter and Sugar:

Using a stand or hand mixer beat softened butter and sugar on medium speed until pale and creamy about 3 minutes. Scrape down the sides often to incorporate all butter evenly for a smooth batter base.

Add Eggs and Flavorings:

Add the eggs one at a time beating well between each to create a smooth thick emulsion that ensures a pliable cake. Once combined add vanilla and peppermint extracts to infuse classic holiday scents.

Combine Wet and Dry Ingredients:

Slowly add the dry mixture to butter and egg mixture stirring gently on low speed just until combined. Use a spatula to scrape bowl edges to avoid over mixing which toughens cake texture.

Spread and Bake:

Pour batter into prepared pan and use an offset spatula to spread evenly making sure it reaches all corners. Bake for 12 to 15 minutes until the surface springs back lightly to touch.

Roll the Cake:

Right after baking remove cake from oven and cool 5 minutes. While still warm and pliable use parchment to roll the cake into a tight log. This rolling stage is critical to set the swirl shape without cracking.

Cool Completely:

Place the rolled cake on a wire rack to cool fully still wrapped in parchment. Cooling while rolled keeps the sponge flexible and prevents future breaks.

Prepare Peppermint Buttercream:

Beat butter until creamy. Gradually sift in confectioners sugar add heavy cream vanilla and peppermint extracts alternately. Continue beating until light and easily spreadable frosting results.

Fill and Reroll:

Unroll cooled cake carefully and spread buttercream over the surface leaving about a quarter inch free at edges. Re-roll tightly without parchment wrap again and refrigerate to chill the buttercream for easier slicing.

Make Chocolate Ganache:

Heat heavy cream just to simmer in a small pot. Pour over chocolate chips in a bowl and let sit one minute to melt. Stir until glossy and smooth by moving from center outward in circles.

Enrobe and Garnish:

Place chilled cake on a wire rack over a tray for cleanup. Pour warm ganache evenly over cake top and sides smoothing with a spatula. Sprinkle crushed peppermint candy and mini chocolate chips over the ganache while still warm for festive finish.

Set and Serve:

Allow ganache to firm up at room temperature for at least 15 minutes before slicing. Serve thick slices and enjoy the delightful contrast of fluffy cake refreshing mint and rich chocolate.

I love the way the peppermint cuts through the dense chocolate sponge giving a refreshing spark. One Christmas Eve our dog famously kept sneaking little peppermint pieces while we decorated the cake which we still chuckle about every year.

Storage Tips

Store the Swiss roll wrapped well in the refrigerator to keep it fresh and moist. For longer keeping wrap tightly in plastic then foil before freezing. When ready to enjoy thaw overnight in the fridge and bring to room temperature before slicing. Leftovers make the perfect midnight holiday indulgence.

Ingredient Substitutions

If heavy cream is unavailable try half and half though the ganache will be slightly thinner. Peppermint extract can be swapped for orange or almond extracts for a seasonal twist. Gluten free bakers can substitute a cup for cup gluten free flour blend tested for best results.

Serving Suggestions

This roll pairs wonderfully with an extra sprinkle of crushed peppermint and a scoop of lightly whipped cream on the side. A hot mug of cocoa or bold coffee complements the slice perfectly. For gatherings slice into smaller rounds garnished with cocoa powder and peppermint crumbs for a festive platter.

This peppermint ganache Swiss roll is a festive centerpiece that rewards the extra steps with showy looks and balanced flavors. Slice and serve to enjoy the contrast of fluffy cake minty buttercream and glossy chocolate.

Common Questions About Recipes

→ How do you keep the cake from cracking when rolling?

Roll the cake while it’s still warm and pliable using parchment paper. This technique prevents cracks and keeps the signature swirl intact.

→ What type of cocoa works best for the cake?

Unsweetened natural cocoa powder offers the richest chocolate flavor and contributes to a tender, fluffy sponge.

→ Can the peppermint buttercream be made ahead?

Yes, prepare the buttercream in advance and refrigerate. Bring it to room temperature before spreading to ensure smooth application.

→ How is a smooth, glossy ganache achieved?

Pour hot cream over chocolate chips, let it sit for a minute, then gently stir until fully combined and glossy.

→ Is crushed peppermint candy necessary for the topping?

Though optional, crushed peppermint adds a festive crunch and enhances the peppermint flavor beautifully.

→ What is the best way to slice and serve?

Allow the ganache to fully set, then use a sharp serrated knife, wiping between slices for clean, neat pieces showcasing the swirl.