Peppermint Ganache Swiss Roll

This Peppermint Ganache Swiss Roll Cake brings together rich chocolate sponge, smooth peppermint buttercream, and a glossy chocolate ganache for a festive dessert that dazzles both in flavor and presentation. It creates a beautiful swirl when rolled and offers refreshing minty notes balanced with decadent chocolate, making it a perfect centerpiece for holiday celebrations or any time you want a special treat.

I first made this with my kids around Christmas and we laughed as we rolled the warm cake together. It quickly became a family favorite that we eagerly look forward to each year.

Ingredients

• Cocoa powder: brings deep, chocolatey richness. Use unsweetened and sift it well to prevent lumps
• All purpose flour: provides structure for a soft sponge that rolls easily. Choose unbleached for a tender crumb
• Kosher salt: enhances all flavors and balances sweetness. Pick flaky kosher for a clean finish
• Baking powder: adds just enough lift for a light texture. Make sure it is fresh for best results
• Sugar: sweetens and tenderizes the cake. Fine granulated sugar mixes smoothly
• Unsalted butter: adds richness and helps keep the cake moist. Use high quality for better flavor
• Vanilla extract: enhances aroma. Real vanilla always shines here
• Peppermint extract: infuses cool mint character into cake and frosting. Start with pure extract and adjust as needed
• Large eggs: create richness and help the cake roll without cracking. Use fresh eggs at room temperature for best mixing
• Peppermint Buttercream: Unsalted butter for a creamy base, confectioners sugar for smooth sweetness, heavy cream for fluffiness, vanilla and peppermint extracts for flavor
• Chocolate Ganache: Semi sweet chocolate chips for glossy finish, heavy whipping cream to create smooth shine, crushed peppermint candy and mini chocolate chips for garnishing and added texture

Instructions

Prep the Pan and Oven:

Preheat your oven to 375 degrees Fahrenheit. Line a 15 by 12 inch cookie sheet with parchment paper. Press the paper into the corners to prevent slipping so you can easily remove the cake later.

Mix Dry Ingredients:

Whisk together cocoa powder flour baking powder and salt in a large bowl thoroughly. This aerates the flour mixture ensuring the sponge is evenly light and fluffy.

Cream Butter and Sugar:

Using a stand mixer or hand mixer beat the softened butter with sugar until pale and creamy about three minutes. Scrape down the bowl sides to make sure it is evenly mixed.

Add Eggs and Flavorings:

Add the eggs one at a time beating well after each addition. This forms a thick rich emulsion that prevents cracks when rolling. Once combined stir in vanilla and peppermint extracts for classic festive aroma.

Combine Wet and Dry Ingredients:

Slowly mix the dry ingredients into the butter mixture on low speed or fold in with a spatula. Stop as soon as combined to avoid a tough sponge.

Spread and Bake:

Pour batter onto the parchment and spread evenly with an offset spatula reaching all corners. Bake for twelve to fifteen minutes. The cake should spring back lightly when touched but be soft.

Roll the Cake:

Immediately remove the cake from the oven and let cool for five minutes. While still warm carefully roll it up with parchment paper into a tight log. This shapes the cake and prevents cracking later.

Cool Completely:

Allow the rolled cake to cool fully on a wire rack keeping it wrapped in parchment. This cooling step is essential for a smooth roll when filling.

Prepare Peppermint Buttercream:

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

Fill and Reroll:

Gently unroll the cooled cake and spread the peppermint buttercream evenly over the entire surface leaving a small margin at the edges. Carefully reroll the cake tightly without parchment this time. Wrap in fresh parchment and chill in the refrigerator to set the buttercream.

Make Chocolate Ganache:

Heat heavy cream gently until just simmering. Pour hot cream over chocolate chips in a bowl and let stand for one minute. Stir from the center outward until ganache is glossy and smooth.

Enrobe and Garnish:

Place the chilled cake on a wire rack over a tray for easy cleanup. Pour warm ganache over the cake smoothly covering top and sides. Sprinkle crushed peppermint candy and mini chocolate chips generously on top for a festive finish.

Set and Serve:

Allow the ganache to set for at least fifteen minutes before slicing. Use a sharp serrated knife and wipe between slices for the cleanest presentation. Serve generous slices and enjoy the delightful swirl of chocolate and mint.

I love the bright contrast of peppermint against deep chocolate. One Christmas Eve our dog kept sneaking peppermint pieces as we put the cake together. That memory still brings smiles every holiday season.

Storage Tips

Keep the cake wrapped and refrigerated. To freeze wrap tightly in plastic wrap followed by foil. Thaw slowly overnight in the fridge before serving. Leftovers maintain flavor well and make a lovely midnight indulgence.

Ingredient Substitutions

Heavy cream for ganache can be swapped with half and half but expect a slightly thinner coating. Peppermint extract can be switched to orange or almond extracts for a different seasonal flair. Gluten free flour blends can substitute all purpose flour for a gluten free version without much change in texture.

Serving Suggestions

Extra crushed peppermint on top and a side of lightly whipped cream elevate this roll beautifully. It pairs wonderfully with hot cocoa or strong coffee. For gatherings slice smaller rounds and serve on a platter dusted with cocoa and peppermint bits.

Enjoy slices chilled or at room temperature for best texture. It makes a festive centerpiece for holiday gatherings.

Common Recipe Questions

→ How do you prevent the cake from cracking when rolling?

Roll the sponge while still warm and pliable, using parchment paper to help maintain its shape and prevent cracks.

→ What cocoa powder is best for the sponge?

Use unsweetened natural cocoa powder for a rich, deep chocolate flavor and a tender crumb texture.

→ Can the peppermint buttercream be made ahead?

Yes, it can be prepared in advance and chilled. Bring it to room temperature before spreading for easy application.

→ How is the smooth ganache achieved?

Pour hot cream over quality chocolate chips, let it sit briefly, then stir gently until glossy and fully combined.

→ Is crushed peppermint candy necessary for topping?

While optional, crushed peppermint candy adds color, a festive crunch, and enhances the peppermint flavor profile.

→ What’s the best way to slice and serve the roll?

Allow ganache to set completely. Use a sharp serrated knife and wipe between slices for neat, clean rounds with visible swirls.