Peppermint Ganache Swiss Roll (Printer-Friendly)

Chocolate sponge layered with peppermint buttercream and coated in glossy chocolate ganache with peppermint bits.

# What You’ll Need:

→ 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 flaky kosher salt
05 - 1 cup granulated sugar
06 - 6 tablespoons unsalted butter, softened
07 - 4 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon peppermint extract

→ Peppermint Buttercream

10 - 1/2 cup unsalted butter, softened
11 - 2 cups confectioners' sugar, sifted
12 - 1 to 2 tablespoons heavy cream
13 - 1/2 teaspoon vanilla extract
14 - 1/2 teaspoon peppermint extract

→ Chocolate Ganache

15 - 1 cup semi-sweet chocolate chips
16 - 2/3 cup heavy whipping cream

→ Garnish

17 - 1/4 cup crushed peppermint candy
18 - 2 tablespoons mini semi-sweet chocolate chips

# Steps to Make This:

01 - Set oven to 375°F. Line a 15x12 inch jelly roll pan with parchment paper, pressing into corners for easy removal.
02 - Whisk together sifted cocoa powder, flour, baking powder, and kosher salt in a large bowl until evenly aerated.
03 - Beat softened unsalted butter and granulated sugar with a mixer until pale and creamy, about 3 minutes, scraping sides frequently.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla and peppermint extracts for a fresh aroma.
05 - Gradually blend dry ingredients into the wet batter using low speed or gentle folding until just combined, avoiding overmixing.
06 - Spread batter evenly with an offset spatula in prepared pan. Bake 12–15 minutes until cake springs back when lightly touched.
07 - Remove cake from oven. Cool for 5 minutes then gently roll warm cake with parchment into a tight log; cool completely on wire rack.
08 - Beat softened butter until creamy. Gradually add sifted confectioners’ sugar alternately with heavy cream, vanilla, and peppermint extract until smooth and spreadable.
09 - Carefully unroll cooled cake and evenly spread buttercream over surface leaving 1/4 inch border. Reroll tightly without parchment.
10 - Wrap roll in fresh parchment and refrigerate to set buttercream for at least one hour before ganache application.
11 - Heat heavy cream until just simmering. Pour over chocolate chips in a bowl. Let stand 1 minute, then stir gently to combine until glossy and smooth.
12 - Place chilled roll on wire rack over tray. Pour warm ganache over top and sides, smoothing evenly. Sprinkle crushed peppermint candy and mini chocolate chips over ganache.
13 - Allow ganache to firm at room temperature for 15 minutes before slicing with a sharp knife. Serve in thick slices.

# Additional Notes:

01 - Rolling the cake while warm prevents cracking and creates a perfect swirl.
02 - Use room temperature eggs for best sponge texture.
03 - Cake is best made a day ahead to allow flavors to meld.
04 - Sift cocoa powder directly into the flour mixture to avoid lumps.
05 - You may substitute half-and-half for heavy cream in the ganache for a thinner texture.
06 - To store, cover and refrigerate. For longer storage, freeze wrapped tightly and thaw overnight in refrigerator.

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