A Chocolate Peppermint Swiss roll is a sheet pan chocolate cake, rolled around a crushed mint cream cheese filling and topped with Chocolate Ganache. Amazingly Awesome!
This chocolate mint cake roll recipe is a classic childhood retro snack. It brings back memories of brown paper sack lunches with a Little Debbie cake as dessert. We recreated those wonderful memories with this recipe with layers of chocolate, peppermint cream cheese filling and topped with more chocolate and peppermint.
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But this chocolate peppermint cake roll brings the memories of a childhood dessert to a whole new level. It’s rich and loaded with Christmas flavors!
Chocolate Peppermint Swiss Roll Recipe:
Cake Ingredients:
- 4 eggs
- ⅔ cup sugar, divided
- ¼ cup vegetable oil
- 1 teaspoon peppermint extract
- ½ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
Cream Filling Ingredients:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 10 starlight peppermint candies, finely crushed, plus more for topping
Ganache:
- ½ cup heavy cream
- 1 cup semi sweet chocolate chips
Equipment Needed:
- 15 X 10 jelly roll pan
- Parchment Paper
- Mixing Bowls
- Whisk
- Mixer
- Clean Kitchen Towel
How to make this chocolate peppermint cake roll:
Preheat your oven to 350° F. Line a 15 x 10 jelly roll pan with parchment paper and set it aside. In a medium size bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
Separate egg whites from the egg yolks and set the yolks aside. In a medium bowl add ⅓ cup sugar and the egg whites.
Beat the sugar and egg whites for about five minutes, until stiff peaks form and set aside.
In another bowl, beat together the egg yolks, remaining sugar, vegetable oil, and peppermint extract until pale yellow and creamy, about two minutes.
Pour the egg yolk mixture over the flour chocolate mixture and mix until well combined.
Gently fold in the egg white mixture into the chocolate mint cake batter.
Spread your chocolate peppermint cake batter evenly over the prepared pan. Place in preheated oven and bake for 10 to 12 minutes, until the top of the cake springs back when touched.
Allow the cake to cool for a few minutes in the pan. Then carefully lift it off the pan with the parchment paper and flip it onto a kitchen towel sprinkled with cocoa powder. Carefully roll up the cake around the towel and place it on a wire rack to cool completely.
While the chocolate mint cake roll cake is cooling, prepare the filling by beating together the cream cheese, powdered sugar, butter, and vanilla extract.
When the cake is completely cooled, unroll it and spread the icing in an even layer. Top with the crushed peppermint candy.
Carefully re-roll the cake around the filling and tightly wrap it in plastic wrap. Chill the cake for at least one hour.
After the cake is finished chilling, heat the heavy cream in the microwave for one minute. Pour the hot cream over the top of the chocolate and allow it to sit for one to two minutes, until the chocolate has softened. Stir the ingredients together to make the ganache.
Remove the chocolate peppermint Swiss roll from the refrigerator and unwrap from the plastic wrap. Place on wire rack and pour the chocolate ganache mixture over the top of the cake. Sprinkle remaining crushed peppermint candy over the top.
Allow the ganache to cool and set before slicing and serving this chocolate peppermint cake roll.
Other Desserts:
- Christmas Kitchen Sink Cookies
- Eggnog Bread with Rum Glaze
- Caramel Apple Upside Down Bundt
- Easy Snowman Cupcakes
- Peppermint Candy Cane Cookie
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Chocolate Peppermint Swiss Roll
Equipment
- Clean Kitchen Towel
Ingredients
Cake Ingredients:
- 4 eggs
- ⅔ cup sugar divided
- ¼ cup vegetable oil
- 1 teaspoon peppermint extract
- ½ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
Cream Filling Ingredients:
- 8 ounces cream cheese softened
- 1 cup powdered sugar sifted
- 4 tablespoons butter softened
- 1 teaspoon vanilla extract
- 10 starlight peppermint candies finely crushed, plus more for topping
Ganache
- ½ cup heavy cream
- 1 cup semi sweet chocolate chips
Instructions
- Preheat your oven to 350° F. Line a 15 x 10 jelly roll pan with parchment paper and set it aside.
- In a medium size bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
- Separate egg whites from the egg yolks and set the yolks aside. In a medium bowl add ⅓ cup sugar and the egg whites. Beat the sugar and egg whites for about five minutes, until stiff peaks form and set aside.
- In another bowl, beat together the egg yolks, remaining sugar, vegetable oil, and peppermint extract until pale yellow and creamy, about two minutes.
- Pour the egg yolk mixture over the flour chocolate mixture and mix until well combined.
- Gently fold in the egg white mixture into the chocolate mint cake batter.
- Spread your chocolate peppermint cake batter evenly over the prepared pan. Place in preheated oven and bake for 10 to 12 minutes, until the top of the cake springs back when touched.
- Allow the cake to cool for a few minutes in the pan. Then carefully lift it off the pan with the parchment paper and flip it onto a kitchen towel sprinkled with cocoa powder. Carefully roll up the cake around the towel and place it on a wire rack to cool completely.
- While the chocolate mint cake roll cake is cooling, prepare the filling by beating together the cream cheese, powdered sugar, butter, and vanilla extract.
- While the chocolate mint cake roll cake is cooling, prepare the filling by beating together the cream cheese, powdered sugar, butter, and vanilla extract.
- Carefully re-roll the cake around the filling and tightly wrap it in plastic wrap. Chill the cake for at least one hour.
- After the cake is finished chilling, heat the heavy cream in the microwave for one minute. Pour the hot cream over the top of the chocolate and allow it to sit for one to two minutes, until the chocolate has softened. Stir the ingredients together to make the ganache.
- Remove the chocolate peppermint Swiss roll from the refrigerator and unwrap from the plastic wrap. Place on wire rack and pour the chocolate ganache mixture over the top of the cake. Sprinkle remaining crushed peppermint candy over the top.
- Allow the ganache to cool and set before slicing and serving chocolate peppermint cake roll.
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