Peppermint Christmas Roll
Delight in the festive flavors of the holiday season with this luscious Peppermint Christmas Roll. Featuring a moist, cocoa-infused sponge cake rolled with a creamy peppermint filling, this holiday dessert is as beautiful as it is indulgent. Topped with a rich dark chocolate ganache and a sprinkling of crushed peppermint candies, each slice is a perfect combination of refreshing minty notes and deep chocolate decadence. Ready in under an hour, this show-stopping dessert is ideal for holiday gatherings or as a centerpiece for your Christmas table. Whether you're entertaining or simply treating your family, this peppermint chocolate roulade is guaranteed to bring seasonal cheer!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Peppermint extract
- 0.25 cup Powdered sugar (for dusting)
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar (for filling)
- 0.5 teaspoon Peppermint extract (for filling)
- 1 cup Dark chocolate chips
- 0.5 cup Heavy cream (for ganache)
- 0.25 cup Crushed peppermint candies
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the eggs on high speed for 3-4 minutes until thick and pale. Gradually add the sugar and continue beating until fully incorporated.
Mix in 1 teaspoon of vanilla extract and 0.5 teaspoon of peppermint extract. Gradually fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 10-12 minutes, or until the top springs back when gently pressed.
While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper, then roll the cake (with the towel) tightly from the short end. Let it cool completely.
In a large bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 0.5 teaspoon of peppermint extract until stiff peaks form. Set aside.
Once the cake is cooled, carefully unroll it and spread the peppermint cream filling evenly over the surface. Roll the cake back up (without the towel) and place it seam-side down on a serving platter.
To make the ganache, heat 0.5 cup of heavy cream in a small saucepan until it just begins to simmer, then pour it over 1 cup of dark chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth.
Spread the ganache evenly over the rolled cake, letting it drip down the sides. Sprinkle the crushed peppermint candies over the top for decoration.
Chill the cake in the refrigerator for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 44.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
