Chocolate Peppermint Roll Cake (Print Version)
# Ingredients:
→ For the Chocolate Cake
01 -
2/3 cup cocoa powder
02 -
1 cup all-purpose flour
03 -
1/2 teaspoon kosher salt
04 -
2 teaspoons baking powder
05 -
1/3 cup granulated sugar
06 -
1/2 cup unsalted butter, softened
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon peppermint extract
09 -
8 large eggs
→ For the Peppermint Buttercream
10 -
1 cup unsalted butter, softened
11 -
4 cups confectioners sugar
12 -
2 tablespoons heavy cream
13 -
1 teaspoon vanilla extract
14 -
1 1/2 teaspoons peppermint extract
→ For the Chocolate Ganache
15 -
1 cup semi-sweet chocolate chips
16 -
1/2 cup heavy whipping cream
→ For the Toppings
17 -
1 cup crushed peppermint candy
18 -
1 cup mini chocolate chips
# Instructions:
01 -
Heat your oven to 375 degrees. Line a 15x12 inch cookie sheet (jelly roll pan) with parchment paper.
02 -
In a large bowl, whisk together the cocoa powder, flour, baking powder, and salt. Set this aside.
03 -
Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy.
04 -
Add the eggs one at a time, mixing well after each addition until everything is fully incorporated.
05 -
Mix in the vanilla extract and peppermint extract until combined.
06 -
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is well combined. Be careful not to overmix.
07 -
Pour the cake batter onto the prepared cookie sheet and spread it out evenly. Bake for 12 to 15 minutes until the cake springs back when touched.
08 -
Take the cake out of the oven and let it cool for 5 minutes. While it's still warm, carefully roll the cake up into a log shape with the parchment paper inside. Let it cool completely while rolled up - this trains it to hold its shape.
09 -
In a mixing bowl, beat together the softened butter, confectioners sugar, heavy cream, vanilla extract, and peppermint extract until smooth and creamy.
10 -
Carefully unroll the cooled cake. Spread the peppermint buttercream evenly over the entire surface. Roll the cake back up, this time without the parchment paper. Place it in the fridge while you make the ganache.
11 -
In a small pot, heat the heavy whipping cream over medium heat until it just starts to bubble and comes to a low boil. Put the chocolate chips in a medium glass bowl. Pour the hot cream over the chocolate chips and let it sit for 1 minute without stirring. Then stir until the mixture is smooth and creamy.
12 -
Take the rolled cake out of the fridge and place it on a wire rack. Pour the chocolate ganache over the cake, letting it drip down the sides.
13 -
While the ganache is still wet, sprinkle the crushed peppermint candy and mini chocolate chips all over the top.
14 -
Let the ganache set up completely before slicing. Cut into thick slices, serve, and enjoy this festive dessert!
# Notes:
01 -
Rolling the cake while it's still warm prevents it from cracking later.
02 -
Make sure the cake is completely cool before adding the buttercream filling.
03 -
This cake is perfect for Christmas parties and holiday gatherings.
04 -
Store covered in the fridge for up to 3 days.