Go Back
–+ servings

Dark Chocolate Peppermint Roll

Looking for a great holiday dessert? This beautiful Dark Chocolate Peppermint Roll is sure to be a show-stopper!
Author Amber Brady
Yields 8 servings

Ingredients

Dark Chocolate Cake

  • 6 large eggs, room temperature
  • 1 cup (200 g) plus 2 Tbsp granulated sugar
  • ¾ tsp salt
  • 6 Tbsp canola oil
  • 9 Tbsp buttermilk, (or milk with 2 tsp of lemon juice; let sit 10 minutes before using)
  • 1 cup (120 g) all-purpose flour, (stir, spoon & level)
  • 8 Tbsp (40 g) dark cocoa powder
  • 2 tsp baking powder

Peppermint Buttercream

  • 12 Tbsp (170 g) butter, unsalted
  • 5 Tbsp heavy cream
  • 1 tsp vanilla extract
  • 2-3 cups (240-360 g) powdered sugar
  • 1 cup (170 g) Andes Peppermint Crunch Baking Chips, (plus extra to sprinkle on top)
  • ¼ tsp salt

Chocolate Glaze

  • ⅔ cup (113 g) dark or semi-sweet chocolate chips
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract
  • 4 Tbsp powdered sugar
  • 1-2 Tbsp warm water

Instructions

  • DARK CHOCOLATE CAKE: Pre-heat oven to 350˚F. Grease & flour a jelly roll pan. I like to grease & flour the edges & place a piece of parchment on the bottom. Prepare a kitchen towel to roll the cake in, by heavily dusting it with powdered sugar.
  • In the bowl of a stand mixer, with the whisk attachment, beat eggs, sugar & salt until frothy & pale. Add the oil & buttermilk until combined.
  • In a separate bowl sift the flour, cocoa, & baking powder, twice. Add to wet ingredients & mix until just incorporated. Pour batter into the prepared jelly roll pan. Bake for 15 minutes or until the cake springs back when touched; alternately check doneness with a toothpick, that when inserted in the center, comes out clean.
  • Let the cake cool for 2 minutes. Then flip it out onto the powdered sugar dusted towel, remove the parchment (if you used some), & then roll it up in the towel while it's still hot. Allow to cool completely.
  • PEPPERMINT BUTTERCREAM: Combine all ingredients & beat until you reach a smooth, spreadable consistency. Set aside until ready to use.
  • CHOCOLATE GLAZE: Heat chocolate chips, heavy cream & vanilla in a bowl in the microwave until melted & smooth when stirred, about 30-45 seconds. Don't let it burn though! Add powdered sugar. Stir. Add warm water until desired pouring consistency (I like to keep mine semi-thick still.) Set aside until ready to use.
  • Unroll the cooled cake. Spread Peppermint Buttercream on the inside of the cake, leaving a light coat where the end of the roll will be.
  • Tightly roll cake into a spiral. The tighter you can get it, the better it will look. Place filled cake roll onto a wire cooling rack that has been placed inside of a baking sheet. Pour Chocolate Glaze over the top of the cake. I start on one end, & let it gather up & naturally drip over the edges as I slowly work my way towards the other end. Sprinkle extra peppermint chips on top while the glaze is still wet.
  • Allow the chocolate to set before slicing & serving. You can store this at room temperature or in the fridge, whichever is your preference.

Notes

Recipe altered from Bakers Royale