Peppermint Chocolate Swiss Roll
A tender chocolate cake filled with peppermint buttercream and candy canes
Servings 8
Ingredients
- 1/2 cup cocoa powder + more for dusting
- 1 tsp espresso powder
- 1/3 cup hot water
- 1/4 cup sour cream
- 1/4 cup vegetable oil
- 2 eggs separated
- 2/3 cup flour + 1 tbsp
- 2/3 cup white sugar
- 1 1/4 tsp salt
- 1 tsp baking powder
- 12 tbsp softened butter
- 1 1/4 cup powdered sugar
- 2-3 tsp peppermint extract
- 4 tsp whole milk
- 6 oz dark 70% chocolate
- 24-36 candy canes
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine 1/4 cup cocoa powder, 1 tsp espresso powder, and 1/3 cup hot water. Whisk to combine.
- Add sour cream, vegetable oil, and 2 egg yolks. Mix until cohesive and set aside.
- In another bowl, sift together the 2/3 cup + 1 tbsp flour, the other 1/4 cup of cocoa powder, 1 tsp baking powder, 3/4 tsp salt, and 1/3 cup sugar.
- In a stand mixer, whip your 2 egg whites with the remaining 1/3 cup of sugar until stiff peaks form.
- Alternate adding your whipped egg whites and flour mixture to your chocolate and egg yolk mixture, ending with your egg whites.
- Line a 16.25" x 12.25" jelly roll tray or baking sheet with parchment paper. Add your cake batter and cook until cake springs back, about 12-15 minutes.
- While the cake bakes, dust a kitchen towel with a light coating of cocoa powder.
- Cool cake for 1-2 minutes and place cake-side down onto the cocoa powder-dusted kitchen towel. Remove parchment paper. Roll your cake into a log with the kitchen towel. Let cool for 5-10 minutes in the kitchen towel, then, unravel carefully.
- In a stand mixer, beat softened butter for 1-2 minutes. Add your powdered sugar and mix on low to combine.
- Add your peppermint extract, milk, and 1/2 tsp salt.
- Top your chocolate cake with your peppermint buttercream, leaving a 1-2 inch border around the top and bottom.
- In a large bowl or plastic bag, smash your candy canes with a mallet into large chunks.
- Sprinkle the top of your frosting layer with candy cane shards. Save the rest of your shards for later in a covered bowl. Then, roll your cake back into a log, removing the kitchen towel as you roll (like making sushi).
- Slice about 1/2" to 1" of cake off of each end of your log and set aside scraps. Then, slice your roll into 1" slices.
- Set slices on a plastic-wrap-lined baking sheet and place in the freezer, covered, for 5-10 minutes until firm. Then, transfer to fridge.
- In a microwave-safe bowl or double boiler, heat chocolate gently until fully melted. You may need to add 1-2 tbsp of butter to help it achieve a runny consistency. Remove from heat.
- One at a time, dip your chilled Swiss roll slices in chocolate, only covering the left edge. Then, dip into your reserved candy cane shards and press to stick.
- Place Swiss rolls back in the fridge to set the chocolate. Serve at room temperature.