This Peppermint Chocolate Cake Roll is a delicious holiday treat. The cake is light and springy, and the buttercream has just the right amount of peppermint and a nice crunch from the sprinkles.
The poured chocolate ganache is a beautiful final touch to this treat, giving it a dark glossy finish. Don't be scared of the genoise cake, it's really not difficult to make and is totally worth it!
Chocolate Peppermint Cake Roll
The genoise cake instructions are very detailed, so I'll direct you to Martha Stewart's recipe, which is what I followed exactly.
2 sticks unsalted butter, softened
2 1/2 cups powdered sugar
6 Tbsp heavy cream
1/4 tsp peppermint extract
Place the butter in the bowl of a stand mixer and whip with a wire whisk for 5 minutes. Slowly add in the powdered sugar, then the heavy cream and peppermint extract with the mixer on low. Turn the mixer back up to high and whip for 2 more minutes. If desired, add in 1/3 to 1/2 cup sprinkles by folding in with a spatula before spreading on cake roll.
To assemble, unroll the cake roll, and spread buttercream evenly. Roll back up and place on a wire rack.
1 cup dark chocolate
3 Tbsp heavy cream
1 tsp vanilla
3 Tbsp powdered sugar
1-3 Tbsp water
Place chocolate chips and heavy cream in a microwave safe bowl and heat in 30 second increments in microwave until almost melted. Stir to melt completely, then add vanilla and powdered sugar. Add water to get to a pourable consistency, and pour over cake roll. Decorate with crushed candy canes or sprinkles as desired.