Peppermint Chocolate Cake Roll Recipe

Peppermint Chocolate Cake Roll is a chocolate cake roll with creamy peppermint filling and chocolate ganache. It’s as pretty as it is delicious!

Peppermint Chocolate Cake Roll

Peppermint Chocolate Cake Roll is a festive dessert for the holidays, perfect for family gatherings a well as entertaining. This cake roll is a sheet cake all rolled up. The different layers and textures make it an eye catcher and give it a great flavor. Here’s how to make it.

Equipment Needed

• stand mixer OR hand mixer
• small pot
• 15×12 cookie sheet
• large mixing bowl
• medium mixing bowl
• measuring cups
• measuring spoons
• whisk
• wire cooling rack
• parchment paper

Ingredients

Chocolate Rolled Cake Ingredients

• 2/3 cup cocoa powder
• 2/3 cup flour
• 1/2 tsp kosher salt
• 2 tsp baking powder
• 1/3 cup sugar
• 1/2 cup unsalted butter, softened
• 1 tbsp pure peppermint extract
• 8 large eggs

Filling Ingredients

• 1 tbsp pure peppermint extract
• 1x 16 oz container of cool whip

Chocolate Ganache Ingredients

• 1 cup semi sweet chocolate chips
• 1/2 cup heavy whipping cream
• 1 cup crushed peppermint candy
• 1 cup mini chocolate chips

Instructions

Cake Instructions

Preheat the oven to 400 degrees.

Line a 15×12 cookie sheet with parchment paper.

Place the cocoa powder, flour, baking powder and salt into a large bowl and whisk together, then set aside

Use a mixer to beat the sugar and butter together until creamy.

Beat in 1 egg at a time until combined.

Beat in the peppermint extract.

Gradually beat in the dry ingredients until combined.

Pour the cake batter onto the parchment paper.

Bake in the oven for 9 minutes or until the cake is done to the touch.

Remove the cake from the oven and allow to cool for 5 minutes.

While the cake is still warm, roll the cake into a log inside the parchment paper.

Place the cake onto a cooling rack and allow it to cool completely while rolled up.

Once the cake has cooled, gently unroll it.

Fold the peppermint extract into the cool whip.

Evenly spread the cool whip mixture onto the unrolled cake.

Roll the cake backup and place into the fridge while you make the ganache.

Chocolate Ganache Instructions

Using a small pot, heat up the heavy whipping cream until it comes to a slow boil.

Place the chocolate chips into a heat-proof bowl.

Once the heavy whipping cream is heated, pour it over the chocolate chips.

Allow the bowl to sit for 1 minute before whisking until smooth.

Decorating Instructions

Remove the cake roll from the fridge and place onto a wire rack.

Pour the ganache over the cake.

Sprinkle some of the crushed peppermint candy and mini chocolate chips all over the cake.

Allow the ganache to harden before serving.

Serve and enjoy!

Tips

Make sure the cake is not underdone. If it isn’t cooked sufficiently it won’t roll or release properly.

Letting the cake cool on a cooling rack will help prevent the cake from sweating.