Peppermint Ganache Swiss Roll (Printer-Friendly)

Chocolate sponge wrapped in peppermint buttercream with a shiny ganache and festive peppermint candy topping.

# What You’ll Need:

→ Chocolate Sponge

01 - 3/4 cup unsweetened natural cocoa powder, sifted
02 - 1 cup unbleached all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon kosher salt
05 - 1 cup granulated sugar
06 - 6 tablespoons unsalted butter, softened
07 - 3 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon peppermint extract

→ Peppermint Buttercream

10 - 1 cup unsalted butter, softened
11 - 3 cups confectioners' sugar, sifted
12 - 2 tablespoons heavy cream
13 - 1 teaspoon pure vanilla extract
14 - 1/2 teaspoon peppermint extract

→ Chocolate Ganache

15 - 1 cup semi-sweet chocolate chips
16 - 1/2 cup heavy whipping cream
17 - 1/4 cup crushed peppermint candy
18 - 2 tablespoons mini chocolate chips

# Steps to Follow:

01 - Preheat oven to 375°F. Line a 15x12 inch rimmed baking sheet with parchment paper, pressing into corners.
02 - Whisk together cocoa powder, all-purpose flour, baking powder, and kosher salt in a large bowl.
03 - Using a stand or hand mixer, beat softened butter and granulated sugar until pale and creamy, about 3 minutes. Scrape sides.
04 - Add eggs one at a time, mixing well after each. Stir in vanilla and peppermint extracts until combined.
05 - Gradually add dry ingredients to the butter mixture, stirring on low until just blended. Avoid overmixing to maintain tender crumb.
06 - Pour batter onto prepared pan and spread evenly to corners. Bake for 12-15 minutes until surface springs back when lightly pressed.
07 - Remove cake promptly from oven. Let cool 5 minutes, then roll warm cake with parchment into a tight cylinder to set shape.
08 - Place rolled cake on a wire rack and cool thoroughly in its rolled state to prevent cracking.
09 - Beat softened butter until creamy. Gradually add sifted confectioners' sugar alternated with heavy cream, vanilla, and peppermint extracts. Mix until smooth and spreadable.
10 - Unroll cooled cake gently. Spread buttercream evenly, leaving 1/4 inch border. Reroll tightly without parchment, wrap in fresh parchment, and refrigerate until set.
11 - Heat cream until just simmering. Pour over chocolate chips in a bowl. Let stand 1 minute, then stir from center until glossy and uniform.
12 - Place chilled cake on wire rack over tray. Pour warm ganache over cake, smoothing sides and top. Sprinkle crushed peppermint and mini chocolate chips evenly.
13 - Allow ganache to set at least 15 minutes before slicing. Serve in generous slices to showcase swirl and toppings.

# Helpful Hints:

01 - Use room temperature eggs to achieve the lightest sponge texture.
02 - Rolling the cake while warm prevents cracks and secures a clean swirl.
03 - For best flavor, prepare a day ahead to allow melding of tastes.
04 - Cake can be frozen with or without buttercream for convenient make-ahead servings.

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