Peppermint Chocolate Cake Roll

Last Updated on February 13, 2021

Peppermint Chocolate Cake Roll with a creamy peppermint filling and chocolate ganache on top. A beautiful, festive dessert for the holidays!

I love the flavours of chocolate and peppermint together and this rolled cake does it just so wonderfully.

About the Peppermint Chocolate Cake Recipe Ingredients:

Here’s what you’ll need to make and decorate the Gingerbread Cupcakes: 

  • Flour: Use All-purpose flour or your favourite 1:1 flour. Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake.
  • Sugar: Use plain white granulated sugar.
  • Cocoa Powder: Make sure to use cocoa powder and not hot chocolate powder!
  • Baking Powder: Also helps the cupcakes rise. Make sure to test for effectiveness before using if you’ve had it longer than 6 months.
  • Salt: Balances out the flavor of the batter. 
  • Eggs: Bring to room temperature before baking with eggs if possible. They mix better and the batter will rise better.
  • Peppermint Extract: It adds fabulous festive flavour to the batter!
  • Butter: Adds a rich flavour to the batter, make sure it is softened to room temperature. If you use salted butter, omit the salt from the batter.
  • Filling: I used cool whip here but homemade whipped cream would work just as well, if not better.
  • Toppings: I topped the cake with chocolate ganache, chocolate chips and crushed candy cane.

 

Looking for more Christmas Dessert Recipes?

Check out some of my favourite Christmas desserts:

Peppermint Mocha Cookies

Mini Candy Cane Red Velvet Cheesecakes

Candy Cane Bundt Cake

Peppermint Chocolate Cake Roll

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

For the Filling:

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

For the Chocolate Ganache:

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

Directions:

Preheat the oven to 400 degrees and line a 15×12 cookie sheet with parchment paper

In a large bowl, whisk together cocoa powder, flour, baking powder and salt. Set aside

Using a stand mixer, beat together until creamy the sugar and butter

Beat in 1 egg at a time until combined

Beat in the peppermint extract

Gradually beat in 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 from oven and allow to cool for 5 minutes

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

Allow the cake to cool completely while rolled up

Once cooled, gently unroll the cake

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

Using a small pot, heat up the heavy whipping cream until its a slow boil

Place the chocolate chips into a heat-proof bowl

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

Allow to sit for 1 minute before whisking until smooth

Remove rolled from 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

Allow the ganache to harden before enjoying

Peppermint Chocolate Cake Roll

Peppermint Chocolate Cake Roll

Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes

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

For the Filling:

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

For the Chocolate Ganache:

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

Instructions

  1. Preheat the oven to 400 degrees and line a 15x12 cookie sheet with parchment paper
  2. In a large bowl, whisk together cocoa powder, flour, baking powder and salt. Set aside
  3. Using a stand mixer, beat together until creamy the sugar and butter
  4. Beat in 1 egg at a time until combined
  5. Beat in the peppermint extract
  6. Gradually beat in dry ingredients until combined
  7. Pour the cake batter onto the parchment paper
  8. Bake in the oven for 9 minutes or until the cake is done to the touch
  9. Remove from oven and allow to cool for 5 minutes
  10. While the cake is still warm, roll the cake into a log inside the parchment paper
  11. Allow the cake to cool completely while rolled up
  12. Once cooled, gently unroll the cake
  13. Fold the peppermint extract into the cool whip
  14. Evenly spread the cool whip mixture onto the unrolled cake
  15. Roll the cake backup and place into the fridge while you make the Ganache
  16. Using a small pot, heat up the heavy whipping cream until its a slow boil
  17. Place the chocolate chips into a heat-proof bowl
  18. Once the heavy whipping cream is heated, pour over the chocolate chips
  19. Allow to sit for 1 minute before whisking until smooth
  20. Remove rolled from fridge and place onto a wire rack
  21. Pour the ganache over the cake
  22. Sprinkle some of the crushed peppermint candy and mini chocolate chips all over
  23. Allow the ganache to harden before enjoying

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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