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Close up of one slice of a chocolate peppermint roll cake.

Chocolate Peppermint Roll Cake Recipe

A festive holiday roll cake, filled with delicious peppermint buttercream.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 565 kcal

Ingredients
  

Cake

  • ⅔ cup cake flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • 6 large eggs
  • 5 tablespoons unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • confectioners' sugar for dusting

Peppermint Buttercream

  • 1 cup unsalted butter, softened
  • 6 tablespoons heavy cream
  • 3 cups confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • red food coloring (optional if making stripes)

Chocolate Ganache

  • 4 oz dark chocolate, chopped
  • 2 tablespoons heavy cream
  • ¼ cup confectioners' sugar
  • 4 tablespoons warm water (you might need more or less)

Instructions
 

Make the Cake

  • Spray a 10x15 jelly roll pan with nonstick spray, line it with parchment, and spray the parchment as well. This ensures the cake releases easily. Preheat your oven to 350°F.
  • Double-sift the cake flour, cocoa powder, and baking powder into a medium bowl. Melt the butter and set it aside to cool slightly.
    Sifting the flour and cocoa powder
  • Whisk the eggs and granulated sugar in a large heatproof bowl (the stand mixer bowl works great). Set the bowl over simmering water and whisk until the sugar dissolves, about 4–5 minutes. Transfer the bowl to the stand mixer and beat on high speed for 3 minutes, until the mixture triples in volume and forms thick ribbons. Stir in the vanilla and peppermint extracts.
    Whipping the eggs and sugar.
  • Gently fold in the sifted dry ingredients in quarters, being careful not to deflate the batter. Along with the final addition or dry ingredients pour the melted butter down the side of the bowl and fold gently to incorporate. Do not over mix, you don't want to deflate the batter.
    Folding in the dry ingredients for the chocolate peppermint roll cake recipe.
  • Spread the batter evenly into the prepared pan, tapping it gently to release air bubbles. Bake for 15 minutes or until the center springs back when touched. Be careful not to overbake, as this can cause cracks.
    Pouring the chocolate peppermint roll cake batter into a jelly roll pan.
  • Dust a clean tea towel generously with confectioners’ sugar. While the cake is still warm, turn it out onto the towel, remove the parchment, and dust the top with more sugar. Starting at a short edge, roll the cake tightly into the towel and let it cool seam-side down on a wire rack for about an hour.
    Rolling the chocolate peppermint roll cake.

Make the Buttercream

  • Beat the butter until fluffy, then add cream, confectioners’ sugar, vanilla, and peppermint extract. Beat until smooth. (If you would like to make red stripes, tint a small portion of the frosting red to create a striped effect when the cake is sliced, this is optional).
    Preparing the peppermint buttercream filling.

Assemble

  • Unroll the cooled cake and spread the buttercream evenly, about ¼ inch thick. (If you are trying to get the striped frosting efect, pipe red lines across the cake). Roll the cake carefully and trim the ends for a polished look.

Make the Ganache

  • Melt the chocolate and cream in a double boiler until smooth. Stir in confectioners’ sugar, then thin with warm water, one tablespoon at a time, until pourable. Pour the ganache over the cake, letting it cascade down the sides. Sprinkle crushed peppermint candy on top for a festive touch.
    Pour the ganache over the top of the chocolate peppermint roll cake recipe.

Nutrition

Calories: 565kcal
Keyword Baking, Cake, Chocolate, Christmas, peppermint
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