Chocolate Peppermint Swiss Roll
An elegant spiral cake combining rich double-chocolate sponge with cool peppermint cream filling and crushed candy canes—perfect for holiday celebrations and winter gatherings.
Ingredients
Chocolate Cake:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ounces dark chocolate melted and cooled
- Powdered sugar for dusting
Peppermint Filling:
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 1/2 cups heavy cream cold
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes
Instructions
- Preheat oven to 350°F and line jelly roll pan with parchment paper. Dust a kitchen towel generously with powdered sugar.
- Whisk together flour, cocoa powder, baking powder, and salt.
- Beat eggs and sugar on high speed for 5 minutes until thick and pale.
- Fold in melted chocolate and vanilla until combined.
- Gently fold in dry ingredients in three additions.
- Spread batter in pan and bake 10-12 minutes until cake springs back when touched.
- Immediately flip onto prepared towel, remove parchment, and roll cake with towel from short end. Cool completely.
- Beat cream cheese and powdered sugar. Whip heavy cream separately to stiff peaks, then fold together with peppermint extract.
- Unroll cake, spread filling leaving 1/2 inch border, sprinkle with candy canes, and roll up without towel.
- Place seam-side down, dust with powdered sugar, and garnish with remaining candy canes before serving.
Equipment
-
- 15x10 inch jelly roll pan (this size matters!)
- Parchment paper
- Stand mixer or hand mixer
- Clean kitchen towel
- Offset spatula for spreading