Chocolate Peppermint Swiss Roll

A Chocolate Peppermint Swiss roll is a sheet pan chocolate cake, rolled around a crushed mint cream cheese filling and topped with Chocolate Ganache

Course Dessert

Cuisine American

Keyword chocolate mint cake roll, chocolate peppermint cake roll, Chocolate Peppermint Swiss roll

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 437kcal

Author Evelyn

Equipment

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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