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Chocolate Peppermint Swiss Roll
Chocolate Peppermint Swiss Roll
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Festive chocolate peppermint Swiss roll filled with whipped cream, topped with ganache and candy canes.
Ingredients:
  • 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
  • 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
Instructions:
  • Preheat the oven to 450°F with a baking rack positioned in the center.
  • Prepare the baking sheet: Grease a 13x17-inch rimmed baking sheet with cooking spray, line the bottom with parchment paper, lightly coat with cocoa powder, and remove any excess. Set aside.
  • Combine the flour, cocoa powder, and salt by sifting them together. Set aside.
  • Gently warm the eggs, sugar, and vanilla: Fill a medium saucepan with 2 inches of water and bring it to a gentle simmer. In a bowl (preferably heatproof and large), combine eggs, sugar, and vanilla extract. Place the bowl over the simmering water (double boiler method), ensuring it doesn't touch the water. Whisk the mixture until sugar dissolves and it becomes pale and warm. Remove from heat when ready.
  • Whip the egg mixture: Utilize a stand mixer with a whisk attachment or a hand mixer to whip the warm egg mixture on high speed until it becomes very pale, gains a shiny gloss, and almost triples in volume. This will typically take 5 to 10 minutes, varying based on your mixer.
  • Gently fold half of the flour and cocoa mixture into the eggs until just combined. Add the rest of the mixture and fold until uniform. Drizzle in the melted, cooled butter and mix gently to combine.
  • Using swift movements, carefully transfer the batter onto the baking sheet and spread it evenly with an offset spatula.
  • Bake: Bake for 6-7 minutes until cake pulls away from sides and springs back when touched. Cool in pan for 2-3 minutes. While baking, prep a large clean kitchen towel by dusting it with cocoa powder for rolling.
  • To easily roll the cake, glide a knife along the edges of the pan, then flip the pan face down onto a towel. Peel off the parchment and gently roll up the cake using the towel. Place the rolled cake on a wire rack to cool completely for at least an hour.
  • Whip the heavy cream until fluffy, then gently mix in the sugar and peppermint extract. Continue whipping until the cream forms soft peaks, making sure not to overwhip.
  • Unroll the cooled cake with care, then evenly spread whipped cream filling, leaving a 1-inch border. Roll the cake without the towel, incorporating any extra cream that might ooze out.
  • Chill the cake by wrapping the cake roll in parchment paper and then plastic wrap. Place it in the refrigerator to set for at least 30 minutes or overnight.
  • To make the ganache, create a double boiler by simmering 2 inches of water in a medium saucepan over medium heat. Place a larger bowl on top of the saucepan. Add heavy cream, 2/3 of the chopped chocolate, and a pinch of salt to the bowl. Stir until melted. Remove from heat, then stir in the remaining chocolate and corn syrup.
  • 1. Prepare the cake: Unwrap the chilled cake and place it seam-side down on a platter. Insert two pieces of parchment paper on either side of the cake to catch any drips. 2. Drizzle with ganache: Pour the ganache over the cake, ensuring it covers the entire surface. 3. Add finishing touch: Remove the parchment paper "drip catchers" and sprinkle peppermint candy bits on top.
  • Chill for 20 minutes in the fridge, then slice and serve the cake.

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