Chocolate Peppermint Swiss Roll
Serves : 12 slices
A fun candy cane inspired peppermint cream, wrapped inside a light chocolate roll cake - this chocolate peppermint swiss roll is to-die-for!
Ingredients
For the Chocolate Sponge Cake
- 4 Eggs Medium
- 125 g Caster Sugar or Superfine Sugar
- 50 g Plain Flour or All Purpose Flour
- 25 g Cocoa Powder
For the Filling
- 150 ml Double Cream or Heavy Cream
- 2 tbsp Icing Sugar or Powdered Sugar
- 1 tsp Peppermint Extract
For the Chocolate Ganache
- 100 g Dark Chocolate or Semi-Sweet Chocolate
- 100 ml Double Cream or Heavy Cream
- 25 g Butter Unsalted
Instructions
To make the chocolate cake layer
- Preheat oven to 180C/350F and line a swiss roll tray, approx 13x9 inches, with baking parchment.
- Add the eggs and sugar into a large mixing bowl, and whisk on high with a handheld mixer for about 5-8 minutes until the mixture is thick and pale. When you lift the beaters out, they should leave a ribbon of the mixture on the surface. Alternatively you can use a stand mixer.4 Eggs, 125 g Caster Sugar
- Sieve the plain flour and cocoa powder together, then add to the whisked mixture and gently fold in until completely combined. Be careful not to knock the air out.25 g Cocoa Powder, 50 g Plain Flour
- Pour the mixture into the lined swiss roll tray and gently spread into the corners with a palette knife.
- Bake for 12-14 minutes until the sponge is light and springy to the touch.
- When baked allow the sponge to cool slightly in the tin. Whilst it is still warm, flip the sponge out onto another piece of parchment paper dusted with caster sugar. Gently roll the sponge, starting from a shorter edge and set aside whilst you make the filling and ganache.
To make the whipped cream filling
- Add the cream, icing sugar, and peppermint extract in a large bowl and whisk until the cream starts to thicken but is still smooth enough to spread.150 ml Double Cream, 2 tbsp Icing Sugar, 1 tsp Peppermint Extract
- Divide the whipped cream in half and put one half into a piping bag with the end snipped off or one with a round piping nozzle fitted
- Add red food colouring to the remaining cream and stir through. Put the red cream into another piping bag with the end snipped off or with a round piping nozzle fitted
To make the chocolate ganache
- Add the double cream and butter in a small saucepan, and heat over a low heat until it starts to gently boil.100 ml Double Cream, 25 g Butter
- In a separate bowl, break the dark chocolate into small pieces and pour the mixture over the top. Leave for 1 minute, before stirring until all the chocolate has melted.100 g Dark Chocolate
- Place the ganache to one side to cool down until to becomes thick but spreadable. You can also chill the ganache in the fridge, but be careful that it doesn't get too cold.
To assemble the swiss roll
- Carefully unroll the cooled chocolate cake layer and remove the remaining baking parchment.
- Pipe white and red whipped creams onto the cake layer. Pipe diagonal stripes, starting at the bottom-left of the cake layer, until you go to the top right corner alternating between the white and red creams. Leave a 1cm gap around the edges; this prevents the cream squeezing out when you roll up
- Re-roll the cake layer as tightly as possible so you get a good swirl, but being careful not to squeeze out the cream. Place the roll on to a serving plate and set it on the seam
- Use a offset spatula or palette knife to spread the thickened chocolate ganache all over the swiss roll. Alternatively if your ganache is a little runny, place the swiss roll on a cooling rack with baking parchment underneath, then pour over the ganache
- Scatter over sprinkles to decorate
Notes
What size baking tray do I need to use?
I recommend using a swiss roll tray for this recipe. You want one that is approximately 33x23cm / 13x9 inches in dimension, and is at least 1cm deep.
How should I store the swiss roll?
Because the peppermint filling is made with fresh whipped cream, the swiss roll should be kept chilled, in the fridge. Cover the swiss roll with clingfilm or in an air-tight container if you have one it will fit in.
How long will the swiss roll last for?
As the swiss roll is filled with fresh cream it is best eaten within 1 day. However if stored correctly in the fridge, it will last up to 3 days.
Can I freeze the swiss roll?
For sure! The swiss roll can either be frozen when fully assembled for up to 1 month. Alternatively, I recommend that you freeze just the cake layer and assemble when you're ready to use it. The cake layer will keep up to 3 months in the freezer. Whichever way you decide to freeze the swiss roll, make sure you wrap well with cling-film before freezing. Remember to defrost thoroughly before serving or assembling the swiss roll.
Nutrition
Serving: 1sliceCalories: 223kcalCarbohydrates: 21gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 83mgSodium: 42mgPotassium: 137mgFiber: 2gSugar: 14gVitamin A: 443IUVitamin C: 0.1mgCalcium: 32mgIron: 2mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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