Peppermint Ganache Swiss Roll (Printer-Friendly Version)
Chocolate sponge wrapped in cool peppermint buttercream and glossy ganache with peppermint candy topping.
# Ingredients Needed:
→ Chocolate Sponge
01 -
1/3 cup unsweetened natural cocoa powder, sifted
02 -
3/4 cup all-purpose flour, unbleached
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon kosher salt
05 -
3/4 cup granulated sugar
06 -
4 tablespoons unsalted butter, softened
07 -
3 large eggs, room temperature
08 -
1 teaspoon pure vanilla extract
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1/2 teaspoon peppermint extract
→ Peppermint Buttercream
10 -
1/2 cup unsalted butter, softened
11 -
2 1/2 cups confectioners sugar, sifted
12 -
2 tablespoons heavy cream
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1/2 teaspoon vanilla extract
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1/4 teaspoon peppermint extract
→ Chocolate Ganache & Garnish
15 -
3/4 cup semi-sweet chocolate chips
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1/2 cup heavy whipping cream
17 -
1/4 cup crushed peppermint candy
18 -
2 tablespoons mini chocolate chips
# Step-by-Step Directions:
01 -
Preheat oven to 375°F. Line a 15x12-inch jelly roll pan tightly with parchment paper, pressing into the corners for easy release.
02 -
Whisk together cocoa powder, flour, baking powder, and salt in a large bowl until aerated and uniform.
03 -
Using a stand or hand mixer, beat softened butter with granulated sugar until pale and fluffy, about 3 minutes, scraping down sides as needed.
04 -
Add eggs one at a time, mixing thoroughly after each addition to form a thick emulsion. Stir in vanilla and peppermint extracts.
05 -
Gradually add dry ingredients to the butter mixture, stirring on low speed until just combined to maintain a tender sponge. Scrape sides with a spatula to ensure even mixing.
06 -
Pour batter evenly into prepared pan and smooth with an offset spatula. Bake for 12 to 15 minutes until the cake springs back lightly when touched.
07 -
Immediately remove cake from oven, let cool 5 minutes, then carefully roll the cake with parchment paper into a tight log to train the sponge for rolling without cracks.
08 -
Place rolled cake on a wire rack and allow to cool fully while wrapped to prevent cracking.
09 -
Beat softened butter until creamy. Gradually add sifted confectioners sugar alternated with heavy cream, vanilla, and peppermint extracts. Continue beating on medium until light and spreadable.
10 -
Gently unroll the cooled cake. Spread buttercream evenly, leaving a 1/4-inch border. Reroll tightly without parchment, wrap in fresh parchment, and refrigerate to set.
11 -
Heat heavy cream until just simmering. Pour over chocolate chips in a bowl and let stand for 1 minute. Stir gently until smooth and glossy.
12 -
Place chilled cake on a wire rack over a tray. Pour ganache over cake, smoothing to coat top and sides. Sprinkle crushed peppermint candy and mini chocolate chips evenly over ganache.
13 -
Allow ganache to set at room temperature for at least 15 minutes before slicing. Serve in thick slices, optionally paired with whipped cream or hot beverages.
# Helpful Hints:
01 -
Rolling the cake while still warm prevents cracking and helps maintain a perfect swirl.
02 -
Using room temperature eggs yields a fluffier sponge texture.
03 -
The cake is best prepared a day ahead to enhance flavor melding.
04 -
Sift cocoa powder directly into flour mixture to avoid lumps.