Peppermint ganache Swiss roll layers a flexible cocoa sponge with peppermint buttercream, then covers the spiral in glossy semisweet ganache, crushed peppermint candy, and mini chocolate chips. Rolling the warm cake with its parchment establishes the curl before it cools, which makes the final filled roll easier to shape.
This festive dessert makes ten servings in about 80 minutes: 60 minutes of preparation and cooling plus 20 minutes of cooking. The exact sequence matters. Cool the cake in its rolled form, unroll only when completely cool, chill the filled roll, and pour the ganache while it is smooth.
Peppermint Swiss Roll Ingredients
For the cake, measure ⅔ cup cocoa powder, 1 cup all-purpose flour, ½ teaspoon kosher salt, 2 teaspoons baking powder, ⅓ cup sugar, ½ cup softened unsalted butter, 2 teaspoons vanilla, 1 teaspoon peppermint extract, and 8 eggs.
For buttercream, use 1 cup softened butter, 4 cups confectioners' sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla, and 1½ teaspoons peppermint extract. The ganache requires 1 cup semisweet chocolate chips and ½ cup heavy whipping cream. Finish with 1 cup crushed peppermint candy and 1 cup mini chocolate chips.
If you enjoy this recipe, you may also like Whimsical Cotton Candy Cake.
How to Make a Peppermint Ganache Roll
- Heat the oven to 375°F and line a 15×12-inch pan with parchment.
- Whisk cocoa, flour, salt, and baking powder. Cream sugar and softened butter, beat in the 8 eggs one at a time, add vanilla and peppermint, then gradually mix in the dry ingredients without overmixing.
- Spread in the pan and bake 12 to 15 minutes until the cake springs back. Cool 5 minutes, roll the warm cake with parchment inside, and cool completely.
- Beat the buttercream ingredients until smooth. Unroll, spread filling, reroll without parchment, and refrigerate.
- Heat ganache cream over medium heat until bubbles appear and it reaches a low boil. Pour over chocolate chips, wait 1 minute without stirring, then stir smooth.
- Set the roll on a rack, pour over ganache, immediately add both toppings, let set, and slice.
For storage details after serving, the USDA leftovers and food safety guidance.
Prepare a Flexible Cocoa Sponge
Line the full 15×12-inch pan neatly so the thin cake lifts without sticking. Whisk the ⅔ cup cocoa, flour, salt, and baking powder until uniform. In another bowl, cream the softened butter with ⅓ cup sugar until blended and lighter.
Add all eight eggs one at a time, incorporating each before the next. Mix in 2 teaspoons vanilla and 1 teaspoon peppermint. Add the dry mixture gradually and stop as soon as the batter is even. Overmixing can make a thin roll cake tougher and less cooperative.
If you enjoy this recipe, you may also like Easy S'mores Bars.
Bake and Roll While Warm
Spread the batter evenly into every corner so the sponge has consistent thickness. Bake at 375°F for 12 to 15 minutes. It is ready when the surface springs back after a light touch; extended baking dries the sheet and makes cracking more likely.
Cool only 5 minutes before the first roll. Starting at a short edge, roll the warm cake with the parchment inside the spiral. Do not remove that paper yet. Leave the rolled cake undisturbed until completely cool so it learns the curved shape.
Mix and Spread Peppermint Buttercream
Beat 1 cup softened butter until smooth, then gradually add 4 cups confectioners' sugar. Add 2 tablespoons heavy cream, 1 teaspoon vanilla, and 1½ teaspoons peppermint extract. Beat until spreadable and even, scraping the bowl as needed.
Gently unroll the cold sponge and remove the parchment. Spread buttercream in a consistent layer, reaching near the edges without building a thick ridge. Reroll the cake in the same direction, this time with no parchment inside, then refrigerate to firm the spiral before glazing.
Make Smooth Semisweet Ganache
Place 1 cup semisweet chocolate chips in a heat-safe bowl. Warm ½ cup heavy whipping cream over medium heat until bubbles appear and it just reaches a low boil. Pour the hot cream over the chips and leave it untouched for one full minute.
After the rest, stir from the center outward until the ganache becomes glossy and completely smooth. The quiet minute allows heat to penetrate the chips; stirring immediately can cool the mixture before they melt evenly.
Glaze and Add Toppings While Wet
Put the chilled roll on a rack with a tray beneath it to catch drips. Pour ganache along the top, allowing it to flow over the sides. Work steadily while it remains fluid and avoid repeatedly smoothing areas that have begun to set.
Immediately scatter 1 cup crushed peppermint candy and 1 cup mini chocolate chips over the wet coating. Adding them now makes both toppings adhere without pressing. Leave the ganache to set before transferring or slicing the cake.
Slice Ten Clean Servings
Once the coating has set, trim only if desired and divide the roll into ten portions. Use a sharp knife and wipe it between cuts so buttercream and ganache do not smear across the spiral. Gentle sawing pressure protects the airy sponge.
Keep the dessert cool until close to serving because both buttercream and ganache soften in warmth. Let very cold slices sit briefly for the best texture, while preserving the defined cocoa-and-peppermint spiral.
Conclusion
Bake the cocoa batter in a parchment-lined 15×12-inch pan at 375°F for 12 to 15 minutes. Cool 5 minutes, roll with parchment inside, and cool completely. Fill with peppermint buttercream, reroll without paper, and chill. Pour hot cream over semisweet chips, wait one minute, stir smooth, glaze the roll, and immediately add crushed peppermint and mini chips.
Frequently Asked Questions
- → Why is the cake rolled while warm?
Rolling after only 5 minutes of cooling establishes the spiral while the thin sponge is still flexible and less likely to crack.
- → Does parchment stay in the filled roll?
No. Parchment stays inside only during the first cooling roll. Remove it before adding buttercream and rerolling.
- → Why wait before stirring ganache?
The one-minute rest lets the hot cream melt the chocolate chips evenly, producing a smoother coating when stirred.
- → When should the peppermint topping be added?
Add crushed peppermint candy and mini chocolate chips immediately while the ganache is wet so they adhere securely.