Chocolate Peppermint Swiss Roll
This chocolate peppermint Swiss roll is so pretty and festive! The cake is filled with peppermint whipped cream. Topped with chocolate ganache and candy canes. Chocolate Swiss rolls are such an eye-catching holiday treat, aren’t they? I’ve made this one with a peppermint whipped cream filling, rich chocolate ganache on the outside, and a crushed peppermint candy sprinkled on top, giving it a particularly festive, wintry air.
The light, springy cake practically melts in your mouth. If you’re looking for a show-stopper dessert for your holiday table, this is it.There’s really only one other daunting moment in this recipe – rolling up the cake! The trick for this is to roll the cake around a clean kitchen towel while it’s still warm from the oven, then letting it cool in this position before frosting.Rolling and cooling the cake like this gives it the ability to hold the rolled shape without cracking. To add the frosting, you’ll just gently unroll it, remove the towel, then frost it and roll it back up. The process requires a bit of confidence, but if you work swiftly, you’ll be amazed at how simply the roll comes together.
Once the cake has been filled, all that’s left to do is drizzle it with chocolate ganache and sprinkle some crushed peppermint over top. You’re ready to slice and serve!
For the Chocolate Sponge Cake:
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, plus extra for rolling the cake
- 1/8 teaspoon kosher salt
- 6 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled (but still liquid)
For the Peppermint Whipped Cream:
- 1 1/4 cups heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon peppermint extract
For the Ganache and Peppermint Topping:
- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate, chopped, divided
- 1 teaspoon light corn syrup
- 1/4 cup crushed peppermint candies or candy canes