Chocolate Peppermint Roll Cake
A festive delight combining the richness of chocolate with the refreshing coolness of peppermint, perfect for celebrations.
Ingredients
For the Cake
- 2/3 cup cocoa powder rich and decadent
- 1 cup all-purpose flour for structure
- 1/2 teaspoon kosher salt to enhance flavors
- 2 teaspoons baking powder for leavening
- 1/3 cup granulated sugar for a perfect sweetness
- 1/2 cup unsalted butter softened and creamy
- 2 teaspoons vanilla extract aromatic and warm
- 1 teaspoon peppermint extract adding that refreshing zing
- 8 large eggs for a light and fluffy texture
For the Frosting
- 1 cup unsalted butter softened for easy mixing
- 4 cups confectioners' sugar sweet and smooth
- 2 tablespoons heavy cream for richness
- 1 teaspoon vanilla extract enhancing the flavor
- 1 1/2 teaspoons peppermint extract to keep that holiday spirit alive
For the Ganache
- 1 cup semi-sweet chocolate chips melted decadence
- 1/2 cup heavy whipping cream to bring it all together
- 1 cup crushed peppermint candy for that perfect crunch
- 1 cup mini chocolate chips adding texture and sweetness
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 15x12 inch cookie sheet with parchment paper.
- In a large bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spread the batter evenly on the prepared sheet.
Baking
- Bake for 12-15 minutes until the top springs back when lightly touched.
- Once baked, roll the warm cake into a log using the parchment paper, and let it cool completely.
Frosting
- For the frosting, beat the butter, confectioners' sugar, heavy cream, vanilla, and peppermint extract together until smooth and fluffy.
- Unroll the cooled cake gently and spread an even layer of frosting on it, then re-roll it back into a log.
Ganache and Finishing Touches
- For the ganache, heat the heavy cream until bubbling, then pour it over the chocolate chips, stirring until smooth and glossy.
- Carefully pour the ganache over the rolled cake and sprinkle with crushed peppermint and mini chocolate chips.
- Allow the ganache to set before slicing into it to serve.
Notes
For extra flavor, toast the crushed peppermint candy in a dry pan before adding it to the ganache. Use high-quality cocoa powder for a richer taste. You can freeze the rolled cake (without ganache) and thaw it before serving.