Chocolate Peppermint Cake Roll

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Prep Time: 30 minutes
Bake Time: 10–12 minutes
Chill Time: 1 hour
Serves: 8–10

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Ingredients:

For the chocolate sponge cake

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• Powdered sugar (for dusting towel and rolling)

For the peppermint filling

• 1 cup heavy cream, cold
• 4 oz cream cheese, softened
• ½ cup powdered sugar
• ½ teaspoon peppermint extract
• Optional: crushed peppermint candies (1–2 tablespoons)

For the chocolate ganache topping

• ½ cup heavy cream
• 4 oz semi-sweet or dark chocolate, chopped
• Optional: crushed peppermint or white chocolate for topping

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Instructions:

1. Make the sponge cake

• Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
• In a bowl, sift together flour, cocoa powder, baking powder, and salt.
• In a large mixing bowl, beat eggs and sugars until thick and pale (about 3–4 minutes).
• Add vanilla and milk. Gently fold in dry ingredients until just combined.
• Spread batter evenly in the prepared pan. Bake for 10–12 minutes, until cake springs back when touched.

2. Roll the cake

• While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar.
• Carefully peel off parchment. Roll cake and towel up together (starting from the short end).
• Let cool completely while rolled, about 1 hour.

3. Make the peppermint filling

• Beat cream cheese until smooth.
• Add powdered sugar and peppermint extract. Mix well.
• In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
• Fold in crushed peppermint candies if using.

4. Fill and roll

• Unroll the cooled cake. Spread peppermint filling evenly over the surface.
• Re-roll the cake (without the towel). Place seam-side down on a platter. Chill while making ganache.

5. Make and add ganache

• Heat cream just until it simmers. Pour over chopped chocolate and let sit 1–2 minutes. Stir until smooth.
• Cool slightly, then pour over cake roll. Spread gently and let drip down the sides.
• Sprinkle crushed peppermint on top if desired.

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Tips:

• Use peppermint extract sparingly — it’s strong.
• Chill the roll before slicing for the cleanest cuts.
• Store covered in the fridge up to 3 days.