Dark Chocolate Cake Roll With Peppermint Filling Recipe

If you’re craving a dessert that’s both elegant and bursting with festive flavor, this Dark Chocolate Cake Roll With Peppermint Filling Recipe is going to be your new go-to. I absolutely love how the rich, dark chocolate sponge perfectly complements the creamy peppermint filling—it’s like a classy twist on holiday magic rolled into one! Whether you’re baking for a special occasion or just treating yourself on a chilly evening, this cake roll has a way of impressing everyone at the table.

this Recipe

Ingredients You’ll Need

This recipe combines simple pantry staples with a few holiday-specific ingredients that work wonders together. When shopping, I recommend using good quality dark cocoa and fresh peppermint extract to really bring out those bold flavors.

• Eggs: Make sure they’re at room temperature for better volume in your sponge cake batter.
• Granulated sugar: Sweetens and helps create that light, fluffy texture in the cake.
• Milk: Adds moisture and richness to the batter.
• Vanilla extract: Balances the chocolate with a warm, sweet aroma.
• Mint extract: The star of the peppermint filling—don’t skip it or substitute unless you’re into experimenting!
• All-purpose flour: Handle gently to keep the sponge light and airy.
• Special dark cocoa powder: This gives the cake its deep, intense chocolate flavor.
• Baking powder: Just a touch to give the cake the right lift without weighing it down.
• Salt: Enhances all the flavors, trust me on this one!
• Powdered sugar: For dusting the towel so the cake doesn’t stick during rolling.
• Crushed candy cane bits: Adds texture and festive peppermint crunch on top and in the filling.
• Butter and cream cheese: Soften before mixing to get a smooth, creamy filling.
• Heavy cream: Both in the filling and ganache for richness and perfect consistency.
• White chocolate chips: Melted into the filling for a creamy, slightly sweet contrast.
• Hershey’s candy cane kisses crumbs: Blended finely for that peppermint burst inside the filling.
• Dark chocolate chips: The base of the luscious ganache topping.

Variations

I love that this dark chocolate cake roll is so versatile—you can tweak the peppermint filling or even the cake flavors to suit what you have on hand or the season. Feel free to make it your own!

• Chocolate-Raspberry Twist: Swap out the peppermint extract in the filling with raspberry extract, and fold in fresh raspberries for a fruity surprise—my kids adore this change!
• Nutty Upgrade: Add chopped toasted pecans or almonds to the filling for a crunchy texture contrast that I found adds a lovely dimension.
• Dairy-Free Version: Use coconut cream instead of heavy cream and vegan butter substitutes—I’ve tried this, and it’s just as delicious!
• Mini Cake Rolls: Bake smaller portions in muffin tins for individual servings—perfect for parties or grab-and-go treats.

How to Make Dark Chocolate Cake Roll With Peppermint Filling Recipe

Step 1: Preparing the Chocolate Sponge Cake Batter

Start by preheating your oven to 350°F and lining a jelly roll pan with parchment paper—don’t forget to spray the edges! This little trick saved me from stressful sticking issues. In a small bowl, sift together your flour, special dark cocoa powder, baking powder, and a dash of salt to remove any clumps. Trust me, this step makes your batter smooth and airy.

Next, beat your eggs and granulated sugar on high for 3-5 minutes until light and frothy—that’s key for a fluffy sponge. Carefully fold in the vanilla, milk, and peppermint extract followed by your dry ingredients. You want to be gentle here; folding preserves that precious air you just whipped up. Then, spread the batter evenly on your pan and pop it in the oven for about 12 minutes. Keep an eye on it so it doesn’t overbake. The cake should spring back lightly and look set.

Step 2: Rolling the Cake While Warm

This step is where the magic happens. Right out of the oven, dust a clean kitchen towel generously with powdered sugar. Carefully loosen the cake edges with a knife and invert the cake onto the towel. Peel off the parchment paper gently—if you rush it, the cake might tear. Starting at the short end, roll the cake and towel together snugly. This warm rolling gives the cake that “memory” it needs to prevent cracking when you fill it later.

Set the rolled cake aside and let it cool completely for about two hours. I usually wrap it loosely with the towel and place it on a wire rack while it cools.

Step 3: Making the Peppermint Filling

While the cake cools, melt the white chocolate chips gently in the microwave or double boiler, stirring often so it doesn’t overheat. In a mixer bowl, beat the softened butter, cream cheese, and heavy cream until smooth and creamy. Add the melted white chocolate, then fold in the finely ground candy cane crumbs for that perfect peppermint punch. Gradually mix in the powdered sugar until you reach a fluffy, spreadable frosting consistency. This filling is one of my favorite things about the recipe—it’s cool, sweet, and so festive.

Step 4: Assembling and Chilling the Cake

Once your cake has cooled, gently unroll it on the towel. Spread your peppermint filling evenly over the surface with an offset spatula. Don’t be shy here—the filling is generous and makes every bite delightful. Then reroll your cake as tightly as you can without cracking it. Wrap it up snugly in plastic wrap and refrigerate for at least 4 hours, but overnight is even better—this chilling phase helps the filling set and the cake hold together beautifully.

Step 5: Dark Chocolate Ganache and Final Touches

To make your ganache, warm the heavy cream briefly and pour it over the dark chocolate chips. Let it sit for a minute or so, then whisk gently until silky smooth. If the ganache’s too thick, a quick zap in the microwave for 10 seconds works wonders. Pour this luscious ganache over your chilled cake roll, spreading evenly. Finally, sprinkle crushed candy cane bits on top for a festive crunch. This step earns so many compliments every time I make it.

How to Serve Dark Chocolate Cake Roll With Peppermint Filling Recipe

Garnishes

I like to keep it simple with extra crushed candy cane bits sprinkled on top—that festive crunch is unbeatable. Sometimes I add a few mint leaves or a light dusting of cocoa powder for a pretty presentation. For special occasions, a drizzle of white chocolate can make the cake look extra inviting.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A hot cup of peppermint tea or rich coffee complements the chocolate and mint flavors nicely, making your dessert moment even cozier.

Creative Ways to Present

For gatherings, I love slicing the roll into neat rounds and arranging them on a festive platter with sprigs of fresh mint and whole candy canes for that holiday vibe. Another fun idea I tried was serving mini slices in clear cups layered with whipped cream and crushed candy canes—it’s a showstopper!

Make Ahead and Storage

Storing Leftovers

After enjoying some slices, wrap the leftover cake tightly with plastic wrap and store it in the fridge. It keeps fresh for up to 4 days, and I find the flavors actually deepen when you let it sit a little—plus it’s easier to slice neatly when cold.

Freezing

I’ve frozen this cake successfully by wrapping it twice in plastic wrap and then foil. When ready to enjoy, thaw it overnight in the refrigerator. The texture stays wonderfully moist—just make sure to add the ganache topping fresh after thawing for best results.

Reheating

Because this is a sponge cake with a creamy filling, I usually enjoy it chilled. But if you want a slightly softer bite, let the slice sit at room temperature for 15-20 minutes before serving—this brings out the flavors just right without melting the filling.

FAQs

Final Thoughts

This Dark Chocolate Cake Roll With Peppermint Filling Recipe holds a special place in my kitchen and heart—it’s that wonderful blend of wow-factor and homey warmth that keeps me coming back to it, especially around the holidays. I highly recommend giving it a try—you don’t need to be an expert baker to create something this delightful that tastes like it came straight out of a fancy patisserie. Trust me, once your family and friends have a slice, they’ll be asking for it every season!

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