Chocolate Peppermint Roll Cake
A delightful dessert combining rich chocolate and refreshing peppermint, ideal for holiday celebrations.
Ingredients
Cake Ingredients
- 2/3 cup cocoa powder Provides a deep chocolatey flavor
- 1 cup all-purpose flour Creates a tender crumb
- 1/2 teaspoon kosher salt Enhances sweetness
- 2 teaspoons baking powder Ensures a fluffy rise
- 1/3 cup granulated sugar Adds sweetness to the cake
- 1/2 cup unsalted butter, softened Creates a creamy texture
- 2 teaspoons vanilla extract Contributes warm notes
- 1 teaspoon peppermint extract Adds refreshing flavor
- 8 large eggs Provides richness and moisture
Frosting Ingredients
- 1 cup unsalted butter, softened For luxurious frosting
- 4 cups confectioners sugar Sweetens the frosting
- 2 tablespoons heavy cream Creates a velvety consistency
- 1 teaspoon vanilla extract Adds depth to the frosting
- 1 1/2 teaspoons peppermint extract For that festive flavor
Ganache Ingredients
- 1 cup semi-sweet chocolate chips Melts into a luscious ganache
- 1/2 cup heavy whipping cream Forms the ganache base
Toppings
- 1 cup crushed peppermint candy Adds crunch and color
- 1 cup mini chocolate chips For extra chocolatey goodness
Instructions
Preparation
- Preheat your oven to 375°F. Line a 15x12 inch cookie sheet (jelly roll pan) with parchment paper.
- In a large mixing bowl, whisk together the cocoa powder, flour, baking powder, and salt. Set aside.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and peppermint extract until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Pour the batter onto the prepared cookie sheet and spread evenly. Bake for 12 to 15 minutes.
Cooling and Filling
- Remove the cake from the oven and let it cool for 5 minutes. Roll it up with the parchment paper inside and cool completely.
- In a separate bowl, beat together the softened butter, confectioners sugar, heavy cream, vanilla extract, and peppermint extract until smooth.
- Unroll the cooled cake and spread the peppermint buttercream evenly. Re-roll without the parchment paper and refrigerate.
Ganache Preparation
- Heat the heavy whipping cream until it bubbles, then pour over chocolate chips and let sit for 1 minute before stirring until smooth.
- Place the rolled cake on a wire rack and pour the chocolate ganache over it, allowing it to drip down the sides.
- Sprinkle crushed peppermint candy and mini chocolate chips on top.
Serving
- Allow the ganache to set completely before slicing the cake into thick pieces. Serve and enjoy!
Notes
If you want to make this ahead, it can be stored in the fridge after rolling. Optionally, garnish with mint leaves or powdered sugar before serving.