Peppermint Ganache Swiss Roll

This Peppermint Ganache Swiss Roll Cake is the kind of festive dessert that instantly brings warmth and cheer to holiday gatherings. A rich chocolate sponge rolled with silky peppermint buttercream, then finished with a glossy chocolate ganache and sprinkled with crushed peppermint candies and mini chocolate chips, each bite balances fluffy cake, cool mint, and creamy chocolate. It’s a showstopper worth mastering for anyone who loves a classic treat with a refreshing twist.

I remember the first time making this with my kids we giggled rolling the warm cake and eagerly waited for the buttercream to chill so we could dig in. Now it’s a treasured December tradition in our house.

Ingredients

• Cocoa powder: offers deep, chocolatey richness so choose unsweetened and sift well to avoid lumps
• All purpose flour: provides the structure for rolling unbleached flour gives the best texture and tenderness
• Kosher salt: enhances the other flavors and balances sweetness flaky kosher salt is cleaner than table salt
• Baking powder: helps the cake rise just right for a light sponge fresh powder ensures maximum lift
• Sugar: sweetens and tenderizes the batter use fine granulated sugar for smooth mixing
• Unsalted butter: adds creaminess and keeps the sponge soft pick a high quality brand for best flavor
• Vanilla extract: boosts overall aroma real vanilla makes a difference here
• Peppermint extract: infuses cake and buttercream with minty freshness start with pure extract and adjust to taste
• Large eggs: bring richness and enable the cake to roll without cracking room temperature eggs whip better
• For the peppermint buttercream: unsalted butter forms a creamy base use freshly softened butter for easiest mixing
• Confectioners sugar: sweetens and smooths the buttercream sift if lumpy
• Heavy cream: makes the buttercream fluffy and rich add gradually for the right spreadability
• Vanilla and peppermint extracts: create dreamy winter flavor in the frosting
• Chocolate ganache: uses semi sweet chocolate chips for a glossy finish choose the best quality you can find
• Heavy whipping cream: creates shine and smooth setting ganache
• Crushed peppermint candy: adds festive crunch crush gently with a mallet wrapped in a bag to avoid mess
• Mini chocolate chips: complement the ganache with little pops of chocolate in every bite

Instructions

Prep the Pan and Oven:

Preheat your oven to 375 degrees. Line a 15 by 12 inch cookie sheet snugly with parchment paper, pressing it firmly into the corners for easy cake removal later.

Mix Dry Ingredients:

Whisk together cocoa powder, flour, baking powder, and salt vigorously in a large bowl. This aerates the mixture and helps ensure an even and fluffy cake.

Cream Butter and Sugar:

Beat softened butter and sugar using a stand or hand mixer on medium speed until pale and creamy, about three minutes. Scrape down the sides to incorporate all the butter evenly.

Add Eggs and Flavorings:

Add eggs one at a time, mixing well after each addition. This creates a thick, rich emulsion that helps the cake roll without cracking. Once eggs are fully incorporated, pour in vanilla and peppermint extracts for that festive holiday aroma.

Combine Wet and Dry Ingredients:

Slowly stir the dry mixture into the butter and egg mixture on low speed until just combined. Use a spatula to scrape the sides and avoid overmixing, which could toughen the sponge.

Spread and Bake:

Pour the batter onto the prepared pan. Use an offset spatula to spread it evenly, reaching all corners. Bake for 12 to 15 minutes until the cake springs back lightly when touched.

Roll the Cake:

Remove the cake immediately from the oven and let it cool for five minutes. While still warm, carefully roll the cake with the parchment paper into a tight log. This step trains the cake to hold its swirl and prevents cracking later.

Cool Completely:

Allow the rolled cake to cool fully on a wire rack while still rolled up. This is essential for preventing cracks when you unroll it later.

Prepare Peppermint Buttercream:

Beat the softened butter in a bowl until creamy. Gradually sift in confectioners sugar, alternating with heavy cream, vanilla, and peppermint extracts. Mix on medium speed until the frosting is smooth, light, and spreadable.

Fill and Reroll:

Gently unroll the cooled cake and spread the peppermint buttercream evenly over the surface, leaving about one quarter inch around the edges. Carefully reroll into a tight log without the parchment. Wrap in fresh parchment and refrigerate to help set the buttercream.

Make Chocolate Ganache:

Heat heavy whipping cream in a small pot just until it starts to simmer. Pour the hot cream over the chocolate chips in a bowl. Let stand for one minute then stir gently from the center outward until the ganache is glossy and smooth.

Enrobe and Garnish:

Transfer the chilled cake to a wire rack set over a baking tray for easy cleanup. Pour the warm ganache evenly over the roll, smoothing the top and sides. Sprinkle generously with crushed peppermint candy and mini chocolate chips for a festive finish.

Set and Serve:

Let the ganache set for at least fifteen minutes before slicing. Slice generously thick pieces and watch the delight on everyone’s faces.

I absolutely love the contrast between the peppermint and the dark chocolate sponge. One Christmas Eve our family dog kept sneaking pieces of the crushed peppermint as we decorated it, which became a funny story we laugh about every year.

Storage Tips

Keep the Swiss roll covered and chilled in the refrigerator to maintain freshness. To freeze, wrap tightly in plastic wrap followed by foil before storing in the freezer. Thaw overnight in the refrigerator before letting come to room temperature for serving. Leftover slices make a lovely midnight holiday snack.

Ingredient Substitutions

If heavy cream is unavailable for the ganache, half and half works but the ganache will be slightly thinner. Peppermint extract can be swapped for orange or almond extract to create different seasonal twists. For gluten free diets substitute an equal measure of a trusted gluten free flour blend.

Serving Suggestions

This roll shines with extra crushed peppermint sprinkled on top and a dollop of lightly whipped cream on the side. Pair slices with mugs of hot cocoa or strong coffee. For festive gatherings, slice the roll into small rounds, serve on a platter dusted with cocoa powder and peppermint crumbs for a charming presentation.

Each year as I make this cake, I think about the small shared moments that turn simple desserts into treasured family memories. It’s a showstopper worth mastering for anyone who loves a classic treat with a refreshing twist.

FAQs About This Recipe

→ How to prevent cracks when rolling the cake?

Roll the cake while it's still warm and pliable using parchment paper. This technique traps moisture and flexibility, avoiding cracks.

→ What cocoa powder is best for the sponge?

Use unsweetened natural cocoa powder to achieve a deep chocolate flavor and tender crumb.

→ Can the peppermint buttercream be made ahead?

Yes, prepare the buttercream in advance and refrigerate it. Bring to room temperature before spreading for best texture.

→ How do you get a smooth ganache finish?

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

→ Is crushed peppermint candy necessary for topping?

While optional, crushed peppermint adds festive crunch, color, and enhances the mint flavor of the swirl.

→ Best way to serve slices cleanly?

Allow the ganache to set fully and use a sharp serrated knife, wiping between cuts for clean, neat slices.