Peppermint Ganache Chocolate Swiss Roll

Peppermint Ganache Chocolate Swiss Roll: A Festive Delight

The Peppermint Ganache Chocolate Swiss Roll is a luxurious dessert that combines the rich, velvety texture of a classic chocolate sponge with the cool, refreshing flavor of peppermint-infused ganache. Perfect for holiday gatherings, special occasions, or as an indulgent treat during winter months, this elegant roll captivates both the eyes and the palate. With its soft, airy cake wrapped around a smooth, creamy filling, it’s a showstopper that feels as delightful to make as it is to eat.

The History of the Swiss Roll

The Swiss roll, also known as a jelly roll in some regions, has roots tracing back to Central Europe in the 15th century, though it gained widespread popularity in the 19th century across Switzerland, Austria, and Germany. Despite its name, the exact origin remains debated—some credit it to Swiss bakers, while others believe it evolved from the Austrian “Biskuitrolle.” The dessert became a staple in European tea culture and later spread globally through British baking traditions. By the 20th century, the Swiss roll had become a canvas for culinary creativity, embracing flavors like vanilla, lemon, strawberry, and eventually more complex combinations such as chocolate and peppermint—especially beloved during festive seasons.

The addition of chocolate to the Swiss roll emerged as cocoa became more accessible and popular in European confectionery. The integration of ganache—a French invention consisting of chocolate and cream—added a new dimension of richness. When paired with peppermint, often associated with winter holidays and cooling sensations, the result is a modern twist on a timeless dessert that balances warmth and freshness in every bite.

Ingredients Breakdown

Creating the perfect Peppermint Ganache Chocolate Swiss Roll requires attention to detail and quality ingredients. Below is a comprehensive breakdown of each component:

For the Chocolate Sponge Cake:

Large Eggs (6): Separated into yolks and whites, eggs provide structure and lift. The yolks enrich the batter, while whipped whites give the cake its signature airy texture.
Granulated Sugar (¾ cup): Sweetens the cake and helps stabilize the meringue when whipped with egg whites.
Vanilla Extract (1 tsp): Enhances flavor depth and complements the chocolate.
Unsweetened Cocoa Powder (½ cup, sifted): High-quality Dutch-process cocoa yields a richer, smoother chocolate flavor with less acidity.
All-Purpose Flour (½ cup, sifted): Provides structure without weighing down the delicate crumb.
Salt (¼ tsp): Balances sweetness and enhances overall flavor.
Boiling Water (¼ cup): Added to the cocoa to bloom its flavor and create a smooth, liquid base before mixing into the batter.

For the Peppermint Ganache Filling:

Heavy Cream (1 cup): Forms the base of the ganache; high fat content ensures a silky texture.
Dark Chocolate (8 oz, finely chopped): Use at least 70% cacao for a deep chocolate taste that doesn’t overpower the mint.
Pure Peppermint Extract (1–1.5 tsp): Essential for that cool, refreshing note. Avoid imitation extract for best results.
Corn Syrup (1 tbsp, optional): Adds shine and prevents sugar crystallization in the ganache.
Salted Butter (2 tbsp, cubed): Enriches the ganache and gives it a glossy finish.
Fresh Mint Leaves (optional, for garnish): Elevates presentation and adds a subtle herbal aroma.
Cocoa Nibs or Crushed Candy Canes (for decoration): Adds crunch and visual appeal, especially during the holidays.

Step-by-Step Recipe

Step 1: Prepare Your Tools and Oven

Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, extending over the edges for easy removal. Lightly grease the paper and dust with cocoa powder to prevent sticking. Have a clean kitchen towel ready, preferably linen or cotton, and lightly dust it with powdered sugar.

Step 2: Make the Chocolate Batter

In a heatproof bowl, whisk together the sifted cocoa powder and boiling water until smooth. Set aside to cool slightly.
In a large bowl, beat egg yolks with ½ cup of sugar and vanilla extract until pale and thick, about 3–4 minutes.
Gently fold the cocoa mixture into the yolk mixture until fully incorporated.
In a separate, spotlessly clean bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff, glossy peaks form (a proper meringue).
Sift flour over the chocolate mixture and fold in gently. Then, add one-third of the meringue to lighten the batter, followed by the remaining meringue in two additions, folding carefully to maintain volume.

Step 3: Bake the Sponge

Pour the batter into the prepared pan and spread evenly with a spatula.
Bake for 12–14 minutes, until the cake springs back when lightly touched and a toothpick comes out clean.
While still hot, run a knife around the edges to loosen. Immediately invert onto the sugared towel. Carefully peel off the parchment paper.
Starting from a short end, roll the cake up in the towel while warm. This prevents cracking when you later fill it. Let it cool completely on a wire rack, seam side down.

Step 4: Prepare the Peppermint Ganache

Place chopped dark chocolate in a heatproof bowl.
In a saucepan, heat heavy cream over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chocolate and let sit for 2–3 minutes. Stir gently until smooth.
Add corn syrup (if using), butter, and peppermint extract. Stir until fully combined and glossy.
Cover the surface with plastic wrap and refrigerate for 30–45 minutes, stirring occasionally, until spreadable but not runny.

Step 5: Assemble the Swiss Roll

Unroll the cooled cake gently, being careful not to tear it.
Evenly spread the chilled peppermint ganache over the entire surface, leaving a small border to prevent oozing.
Re-roll the cake tightly using the towel as support. Place seam side down on a serving platter.
Chill for at least 1 hour to set the filling and firm up the roll.

Step 6: Decorate and Serve

Before serving, dust the top with powdered sugar using a fine sieve.
Optional: Drizzle with melted white chocolate and sprinkle crushed candy canes or cocoa nibs for festive flair.
Garnish with fresh mint leaves for a pop of color and aroma.
Use a sharp, warm knife to slice cleanly. Wipe the blade between cuts for neat slices.

Tips for Success

Don’t skip rolling the cake while warm: This step is crucial to train the sponge to flex without cracking when filled.
Avoid overmixing the batter: Folding too vigorously deflates the meringue, resulting in a dense cake.
Use real peppermint extract: Imitation versions can taste artificial and medicinal. Start with 1 tsp and adjust to taste.
Chill the ganache properly: If too runny, the filling will leak; if too firm, it will crack the cake. Aim for peanut butter consistency.
Let the roll rest before slicing: Chilling allows flavors to meld and makes cutting easier.
Work quickly when spreading the ganache: The cake can dry out, so have everything ready before unrolling.

Variations and Customizations

The beauty of the Peppermint Ganache Chocolate Swiss Roll lies in its adaptability. Here are several creative twists you can try:

White Chocolate Peppermint Version: Substitute dark chocolate in the ganache with white chocolate for a sweeter, creamier profile.
Mocha Swirl: Add 1 tbsp of instant espresso powder to the cocoa mixture for a coffee-chocolate-mint fusion.
Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking blend. Ensure cocoa powder is certified GF.
Dairy-Free Ganache: Use full-fat coconut milk instead of heavy cream and dairy-free chocolate. Add ½ tsp coconut extract to enhance flavor.
Alcohol-Infused: Add 1–2 tbsp of peppermint schnapps or crème de menthe to the ganache for an adult version.
Marbled Effect: Swirl in a few spoonfuls of white chocolate ganache before rolling for a marbled appearance.
Seasonal Themes: For Valentine’s Day, use pink-tinted ganache and heart-shaped sprinkles. For Christmas, pipe green mint frosting and red candy cane bits.

Health Considerations and Nutritional Value

While undeniably indulgent, the Peppermint Ganache Chocolate Swiss Roll can be enjoyed mindfully. Here’s a nutritional overview per serving (1 of 12 slices):

Calories: ~320–360 kcal
Fat: 22–25g (mostly from cream, butter, and chocolate)
Saturated Fat: 14–16g
Carbohydrates: 30–34g
Sugars: 24–28g
Protein: 5–6g
Fiber: 2–3g (from cocoa and flour)
Cholesterol: ~75mg
Sodium: ~120mg

Health Notes:

Dark chocolate contains antioxidants like flavonoids, which may support heart health in moderation.
Peppermint may aid digestion and soothe nausea, making this dessert potentially comforting after a large meal.
Due to high sugar and fat content, this dessert is best reserved for occasional enjoyment, especially for those managing diabetes, heart conditions, or weight.
To reduce sugar, consider using a sugar substitute in the cake (like erythritol) and opting for higher-cacao chocolate (85%+), though texture may vary.
Serving with fresh berries adds fiber, vitamins, and natural sweetness, balancing the richness.

Ingredients

Chocolate Sponge Cake:

6 large eggs, separated
¾ cup granulated sugar, divided
1 tsp vanilla extract
½ cup unsweetened Dutch-process cocoa powder, sifted
½ cup all-purpose flour, sifted
¼ tsp salt
¼ cup boiling water

Peppermint Ganache Filling:

1 cup heavy cream
8 oz dark chocolate (70%), finely chopped
1–1.5 tsp pure peppermint extract
1 tbsp light corn syrup (optional)
2 tbsp salted butter, cubed
Crushed candy canes or cocoa nibs, for garnish
Powdered sugar, for dusting

Directions

Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, grease, and dust with cocoa.
Whisk cocoa powder and boiling water in a bowl until smooth; cool slightly.
Beat egg yolks, ½ cup sugar, and vanilla until thick and pale. Mix in cocoa paste.
In another bowl, beat egg whites and salt to soft peaks. Gradually add remaining sugar and beat to stiff peaks.
Fold flour into chocolate mixture, then gently fold in meringue in three parts until uniform.
Spread batter evenly in pan. Bake 12–14 minutes until set.
Loosen edges, invert onto sugared towel, peel parchment, and roll from short end. Cool completely.
Heat cream until steaming. Pour over chopped chocolate; let sit, then stir until smooth.
Add butter, corn syrup, and peppermint extract. Chill until spreadable.
Unroll cake, spread ganache evenly, re-roll, and chill 1 hour.
Dust with powdered sugar, garnish, and slice to serve.

FAQ

Can I make this Swiss roll ahead of time?
Yes! Assemble up to 2 days in advance and store covered in the refrigerator. Bring to room temperature 20 minutes before serving for best texture.

Why did my cake crack?
Cracking usually occurs if the cake dries out or wasn’t rolled while warm. Always roll immediately after baking and avoid overbaking.

Can I freeze the Swiss roll?
Yes. Wrap tightly in plastic and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.

Is there a substitute for peppermint extract?
Peppermint oil (use ¼ tsp) is stronger, so dilute carefully. Fresh mint isn’t recommended as it won’t infuse properly.

Can I use milk chocolate instead of dark?
Yes, but the ganache will be sweeter and softer. Reduce cream by 2 tbsp to compensate.

How do I get clean slices?
Use a sharp serrated knife dipped in hot water and wiped dry between cuts.

Can I make mini rolls?
Absolutely! Divide the batter into smaller pans or use a half-sheet pan and cut into portions before rolling.

Summary

The Peppermint Ganache Chocolate Swiss Roll is a decadent fusion of fluffy chocolate sponge and cool, creamy peppermint filling—perfect for holiday celebrations or gourmet gifting.

Elegant, flavorful, and surprisingly approachable to make, this dessert brings joy with every swirl and minty bite.