Get ready to wow your holiday guests with this show-stopping chocolate peppermint cake roll! Ever since sharing my favorite chocolate desserts with you all, I’ve been dreaming up this festive twist on a classic roll cake. It combines rich chocolate cake with cool peppermint cream cheese filling and a glossy ganache topping that’ll make your Christmas dessert table absolutely magical!
Why You’ll Love This Chocolate Peppermint Roll
- Perfectly moist chocolate cake that rolls like a dream
- Creamy peppermint cream cheese filling that’s not too sweet
- Luscious chocolate ganache that covers any imperfections
- No complicated powdered sugar-dusted towel method!
- Make-ahead friendly for stress-free holiday hosting
- Stunning presentation with minimal effort
- Perfect balance of chocolate and peppermint flavors
Let me tell you – this isn’t just any chocolate roll cake. The cake itself has the perfect texture for rolling, thanks to a special technique I’ve perfected after countless tests in my kitchen. The peppermint cream cheese filling is a game-changer – it’s rich and creamy with just the right amount of cool peppermint flavor that’ll remind you of those classic candy canes we all love during the holidays.
What makes this recipe truly special is how approachable it is. I’ve ditched the traditional towel-rolling method that scares so many bakers away from roll cakes. Instead, we’re using a simpler parchment paper technique that works beautifully every time. Trust me, if you’ve been nervous about making a roll cake, this recipe will change everything!
And that glossy chocolate ganache? It’s like a gorgeous velvet blanket that covers the cake, making it look absolutely stunning with minimal effort. Sprinkle some crushed peppermint candies on top, and you’ve got yourself a dessert that looks like it came from a fancy bakery!
Pro tip: The key to success is patience with the chilling times. I know it’s tempting to rush, but those refrigeration breaks are crucial for achieving that perfect spiral and clean slices that’ll make everyone say “wow!”
Key Ingredients & Their Special Roles
Let me walk you through the star players that make this chocolate peppermint roll so incredible! Each ingredient has a specific purpose to create that perfect swirl and amazing texture.
- Separated Eggs: The secret to that light, rollable texture! The whipped egg whites create structure while keeping the cake tender. The yolks add richness and help bind everything together.
- Cocoa Powder: I use natural unsweetened cocoa powder for deep chocolate flavor. Dutch-process works too, but I find the natural cocoa gives a more intense chocolate taste that pairs beautifully with the peppermint.
- Cream Cheese: The filling’s foundation! Make sure it’s completely softened to room temperature. Cold cream cheese will leave lumps, and nobody wants that in their beautiful spiral! I love combining it with just a touch of real butter for the perfect creamy consistency.
- Peppermint Extract: A little goes a long way! Start with the amount listed and adjust to taste. Just like my peppermint hot chocolate, you want that cool minty flavor without overwhelming the chocolate.
Essential Success Tips
After making countless roll cakes in my kitchen, I’ve learned these game-changing tips that make all the difference:
- Temperature is Everything: Your cake must be hot when you roll it initially. Wait just 60-90 seconds after removing from the oven – any longer and you risk cracks forming.
- Patience with Chilling: Don’t rush the cooling stages! Each refrigeration step helps set the structure. I know it’s tempting to peek, but trust me on this one.
- Gentle Rolling: When rolling the cake, use a light touch. Think of it like wrapping a present – too much pressure will create creases, too little won’t hold the shape.
- Room Temperature Filling: Your cream cheese mixture should be perfectly softened. If it’s too cold, it won’t spread evenly and could tear the cake.
Remember, the beauty of this recipe is in the details. Taking your time with each step will reward you with a stunning spiral that’ll have everyone asking for seconds!
Step-by-Step Instructions for the Perfect Roll
Let’s walk through making this showstopper together! After making countless roll cakes (and yes, having a few mishaps along the way), I’ve perfected this method that gives beautiful results every time. Just like my chocolate peppermint bundt cake, the key is taking your time with each step.
Making the Chocolate Cake Base
- Start by preparing your pan meticulously – grease it well and line with parchment paper that extends slightly over the sides. This extra parchment becomes your handles later!
- Beat those egg whites until they’re fluffy clouds – this creates the structure that helps prevent cracking
- Gently fold your chocolate mixture into the whites using a figure-eight motion. The batter should look like a gorgeous chocolate mousse
- Spread evenly in your pan – I like to give it a gentle tap on the counter to release air bubbles
The Rolling Magic
Here’s where my special technique comes in:
- Once baked, let the cake rest for exactly 60-90 seconds in the pan
- Using the parchment handles, transfer to your counter
- Starting at the short end, gently roll the hot cake with the parchment paper inside
- Place on a wire rack to cool completely – this prevents condensation from making your cake soggy
Creative Variations & Make-Ahead Tips
While this classic version is perfect for Christmas, you can customize it throughout the year:
- Candy Variations: Switch up the crushed peppermint candies with chocolate curls, crushed toffee, or festive sprinkles
- Filling Options: Try plain cream cheese frosting with a peppermint ganache topping instead
- Seasonal Twists: Add orange extract to the filling for a chocolate-orange version perfect for fall
Make-Ahead Magic
This cake roll is perfect for planning ahead:
- Prepare completely and refrigerate for up to 2 days
- Make the cake and fill it, then freeze (without ganache) for up to 3 months
- Thaw overnight in the fridge before adding fresh ganache
Remember, the joy of baking is in making it your own. Don’t be afraid to experiment with different flavors and decorations while keeping the basic technique the same!
FAQs & Final Thoughts
Frequently Asked Questions
The most common reason is waiting too long to roll it after baking. Roll the cake while it’s still hot (within 60-90 seconds of removing from the oven) to prevent cracking. Also ensure your cake isn’t overbaked, as this can make it too dry and prone to cracking.
Yes! You can make it completely up to 2 days ahead and store it in the refrigerator. For longer storage, make and fill the cake (without ganache), wrap well, and freeze for up to 3 months. Thaw overnight in the fridge before adding fresh ganache.
Lumpy filling usually means your cream cheese wasn’t soft enough. Make sure to let it sit at room temperature for at least an hour before mixing. Just like when making my cream-filled treats, room temperature ingredients blend much more smoothly.
Absolutely! While peppermint is perfect for the holidays, feel free to experiment with pure vanilla extract, almond extract, or even orange extract for different seasons. Just remember that some extracts are stronger than others, so adjust amounts carefully.
Final Thoughts
I can’t tell you how much joy it brings me when I see your success stories with this chocolate peppermint roll! Every time someone sends me a photo of their beautiful swirled creation, it makes my day. Remember, if your first try isn’t perfect, that’s completely okay – my first few rolls weren’t Instagram-worthy either!
The most important thing is having fun in the kitchen and creating something special for the people you love. And hey, even if it cracks a little, that ganache topping is incredibly forgiving. Plus, once people taste it, they won’t care what it looks like!
I’d love to hear about your experience making this festive treat. Drop a comment below, share your photos, or ask any questions you might have. Happy baking, friends! 💕
Chocolate Peppermint Cake Roll
Equipment (affiliate links)
- 1 15 x 10-inch jelly-roll pan Greased and lined with parchment paper.
- 1 Large bowl
- 1 Medium bowl
- 1 Wire cooling rack
- 1 Saucepan
Ingredients
- 4 large eggs separated
- 1/2 + 1/3 cup granulated sugar divided
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
- 8 ounces cream cheese
- 1/4 cup butter
- 1 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 20 starlight mint candies crushed
- 1/2 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips or 3 oz. semi-sweet baking chocolate
- starlight mint candies crushed for topping
Instructions
- Preheat oven to 375 degrees F. Grease a 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper.
- Beat egg whites in large bowl until soft peaks form; gradually add ½ cup granulated sugar, beating until stiff peaks form.
- Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining ⅓ cup granulated sugar; continue beating 2 additional minutes.
- Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth.
- Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
- Bake 14 to 16 minutes or until top springs back when touched lightly in center and a toothpick inserted comes out clean.
- Allow cake to cool in the pan for ONE minute.
- Lift the parchment paper and hot cake out of the pan and onto a flat (heat-safe) surface. Immediately, while the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up.
- Allow the rolled up cake to cool completely, on top of a wire cooling rack. (Setting it on a wire rack allows it to cool underneath the roll, and keeps the cake from sweating).
- Transfer to the fridge to cool for an additional 30 minutes.
- While the cake roll is cooling in the fridge, mix the cream cheese, butter, powdered sugar and peppermint extract together with an electric mixer until fluffy and smooth.
- Gently stir in desired amount of crushed peppermint candies, to taste. Save a handful for sprinkling on the ganache, at the end, if desired.
- Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
- Roll up the cake, without the parchment paper. (If you see it start to stick at all to the paper you can use a butter knife gently scrape along the bottom edge of the cake as you roll it up, to help release it.)
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Heat heavy cream in a saucepan until hot. Pour over chocolate and stir continuously until the chocolate is melted and smooth.
- Allow the ganache to cool for several minutes to give it time to thicken up a little.
- Gently spoon/pour the chocolate ganache over the top of the peppermint roll. Sprinkle additional chopped peppermint candy on top, if desired.
- Refrigerate for at least 20 minutes before serving.
- Store in the fridge, covered, for up to three days.
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