Peppermint Ganache Chocolate Swiss Roll

Sure! Here’s a detailed recipe for Peppermint Ganache Chocolate Swiss Roll. This delicious dessert combines a fluffy chocolate sponge cake with a rich peppermint ganache filling, all rolled up into a perfect swirl.

Peppermint Ganache Chocolate Swiss Roll

Ingredients:

For the Chocolate Sponge Cake:

• 3 large eggs

• 1 cup (200g) granulated sugar

• 1/2 cup (60g) all-purpose flour

• 1/4 cup (30g) unsweetened cocoa powder

• 1 tsp baking powder

• 1/4 tsp salt

• 1 tsp vanilla extract

• 1/4 cup (60ml) warm water

For the Peppermint Ganache Filling:

• 1 cup (240ml) heavy cream

• 8 oz (226g) semi-sweet or dark chocolate (chopped)

• 1/4 tsp peppermint extract

• 1-2 tbsp powdered sugar (optional, to adjust sweetness)

For Dusting (Optional):

• Powdered sugar

• Cocoa powder or chocolate shavings (optional)

Directions:

Step 1: Prepare the Swiss Roll Cake

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a 15×10-inch (or similar size) baking sheet with parchment paper. Make sure the paper extends slightly beyond the edges of the pan for easy removal of the cake later.

2. Mix the Dry Ingredients:
   In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

3. Whisk the Eggs:
   In a large bowl, whisk the eggs with the granulated sugar until the mixture is light and fluffy. You can use an electric mixer or whisk by hand. It should take about 5-7 minutes for the mixture to become pale and airy.

4. Add Vanilla and Water:
   Add vanilla extract and warm water to the egg mixture, whisking until well combined.

5. Fold in the Dry Ingredients:
   Gently fold in the sifted dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter. Fold until just combined. The batter should be thick and airy.

6. Bake the Cake:
   Pour the batter into the prepared baking sheet. Use a spatula to spread it out evenly. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.

7. Cool the Cake:
   Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel that is dusted with powdered sugar. Carefully peel away the parchment paper. While still warm, roll the cake up with the towel (this helps the cake maintain its shape once rolled). Let it cool for about 20-30 minutes at room temperature.

Step 2: Prepare the Peppermint Ganache Filling

1. Heat the Cream:
   In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t let it boil).

2. Melt the Chocolate:
   Place the chopped chocolate into a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 2-3 minutes, then stir gently until the chocolate is completely melted and smooth.

3. Add Peppermint Extract:
   Stir in the peppermint extract. If you prefer a sweeter ganache, you can add powdered sugar to taste, but keep in mind the sweetness of the cake itself.

4. Chill the Ganache:
   Allow the ganache to cool to room temperature, then refrigerate for about 30-40 minutes until it thickens to a spreadable consistency. Stir occasionally to check its progress.

Step 3: Assemble the Swiss Roll

1. Unroll the Cake:
   Once the cake has cooled, carefully unroll it from the kitchen towel. It may crack slightly, but that’s okay.

2. Spread the Ganache:
   Once unrolled, spread an even layer of the peppermint ganache over the cake, leaving about 1 inch of space from the edges.

3. Re-roll the Cake:
   Carefully re-roll the cake, this time without the towel. Roll tightly but gently to avoid cracking. The ganache will help to hold the roll in place.

4. Chill the Cake:
   Once the cake is rolled, wrap it in plastic wrap and refrigerate for at least 1 hour to set. This will make it easier to slice.

Step 4: Decorate and Serve

1. Dust with Powdered Sugar:
   Before serving, dust the top of the Swiss roll with powdered sugar for a nice finish. You can also sprinkle some cocoa powder or chocolate shavings for extra decoration.

2. Slice and Serve:
   When ready to serve, carefully slice the Swiss roll into 1-inch slices using a sharp knife. Serve chilled or at room temperature.

Tips:

• You can substitute white chocolate or milk chocolate in the ganache for a different flavor profile.

• If you want to add more texture to the filling, consider adding crushed peppermint candies or chocolate chips to the ganache before it sets.

• Make sure the cake is completely cool before unrolling to avoid breaking.