Chocolate and peppermint are a winter classic, and this roulade captures that cozy, celebratory mood in one elegant dessert. Think of a soft, chocolate sponge cake rolled around a cloud of peppermint-kissed cream, all finished with a snowy dusting and a crisp chocolate shell if you like. It looks impressive on the table but comes together with simple pantry ingredients.
With a little technique and a calm pace, you’ll be slicing picture-perfect spirals before you know it. This is a dessert that feels special but doesn’t ask for fancy equipment or hours of work.
What Makes This Special
This roulade is light yet decadent, thanks to a cocoa sponge that’s flexible and not overly sweet. A bright hint of peppermint balances the richness, making each slice refreshing instead of heavy.
The cake rolls easily if you follow a few key steps, and it’s forgiving—no need to stress about perfection. Serve it plain with a dusting of powdered sugar, or go all in with a glossy chocolate glaze for extra flair.
Shopping List
- For the chocolate sponge:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 tablespoons milk (dairy or unsweetened non-dairy)
- Powdered sugar (for the towel and dusting)
- For the peppermint filling:
- 1 1/2 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1/2 to 3/4 teaspoon peppermint extract (to taste)
- 1 teaspoon vanilla extract
- Optional: 1/3 cup finely crushed peppermint candies or candy canes
- Optional chocolate glaze:
- 1/2 cup heavy cream
- 4 ounces dark or semisweet chocolate, chopped
- 1 tablespoon unsalted butter
Step-by-Step Instructions
- Prep the pan and tools. Heat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang.
Lightly grease the paper. Lay out a clean kitchen towel and dust it generously with powdered sugar.
- Whisk the dry ingredients. In a bowl, whisk the flour, cocoa, baking powder, and salt until smooth and lump-free. Set aside.
- Beat eggs and sugar. In a large bowl, beat the eggs and granulated sugar with a hand mixer or stand mixer on medium-high until thick, pale, and tripled in volume, about 4–5 minutes.
Mix in the vanilla.
- Fold in the dry ingredients. Sift the dry mix over the egg mixture in two additions, folding gently with a spatula. Add the milk and fold just until combined. Do not overmix or you’ll deflate the batter.
- Bake the sponge. Spread the batter evenly in the pan. Bake 10–12 minutes, until the top springs back lightly and a toothpick comes out clean.
The cake should look set but not dry.
- Roll while warm. Immediately loosen the edges, then invert the hot cake onto the sugared towel. Peel off the parchment. Starting from a short side, roll the cake and towel together into a spiral. Let it cool completely in the roll on a rack, about 45–60 minutes.
- Make the filling. Whip the cold cream, powdered sugar, peppermint extract, and vanilla to firm peaks.
Taste and adjust peppermint—start small, as it’s strong. Fold in crushed peppermint candies if using.
- Unroll and fill. Carefully unroll the cooled cake. Spread the peppermint cream evenly, leaving a 1/2-inch border on all sides to prevent overflow.
- Reroll and chill. Roll the cake back up without the towel, starting from the same short end.
Wrap in plastic and chill 30–60 minutes to set the shape.
- Optional glaze. Heat cream to a simmer, pour over chopped chocolate, rest 2 minutes, then stir smooth with the butter until glossy. Cool to a pourable thickness. Set the roulade on a rack and spoon the glaze over, letting it drip.
Chill 20 minutes to set.
- Finish and serve. Dust with powdered sugar or add a sprinkle of crushed peppermint. Slice with a sharp, warm knife, wiping between cuts for clean spirals.
How to Store
Keep the roulade covered and refrigerated for up to 3 days. The texture actually improves after a short rest, as the cream settles and the sponge stays moist.
If you’ve used crushed candies, note that they can melt over time and create pink streaks, which is normal. For longer storage, freeze the rolled, unglazed cake (well wrapped) for up to 1 month, then thaw overnight in the fridge and add glaze before serving.
Benefits of This Recipe
- Show-stopping look, simple steps. It’s an eye-catching dessert built from basic techniques.
- Balanced flavor. The cool peppermint lightens the chocolate, so it never feels too rich.
- Make-ahead friendly. Chill time helps the roulade slice cleanly and keeps stress low before guests arrive.
- Flexible finishing. Serve it plain, glazed, or with crushed candy for extra crunch.
- Seasonal but adaptable. Swap flavors easily if you want a year-round version.
Pitfalls to Watch Out For
- Overbaking the sponge. Dry cake cracks. Pull it as soon as it springs back.
- Skipping the warm roll. Rolling while hot sets the cake’s “memory,” so it won’t split later.
- Using too much peppermint extract. It’s potent.
Start with 1/2 teaspoon, then taste and adjust.
- Overfilling. Excess cream will squeeze out and make rolling messy. Leave a border.
- Cutting while warm or soft. Chill briefly first, then slice with a clean, sharp knife.
Recipe Variations
- Chocolate Peppermint Bark Roulade. Fold chopped peppermint bark into the filling and garnish the top with shards.
- Mocha Peppermint. Add 1 teaspoon instant espresso powder to the dry ingredients and a splash to the glaze for a coffee note.
- White Chocolate Drizzle. Skip the dark glaze and drizzle melted white chocolate over the chilled roulade.
- Mint-Chocolate Chip. Fold mini chocolate chips into the cream and tint the filling with a tiny drop of green gel color.
- Gluten-Free. Use a good 1:1 gluten-free flour blend. Add an extra tablespoon of milk if the batter looks thick.
- Dairy-Free. Use coconut cream for the filling and a dairy-free whipped topping, plus dairy-free chocolate for the glaze.
FAQ
Why did my cake crack when I rolled it?
Cracking usually means the sponge cooled flat or was overbaked.
Roll the cake while it’s still hot with a sugared towel, and bake just until set. A thin crack can be hidden with glaze or powdered sugar.
Can I make it a day ahead?
Yes. Assemble the roulade, wrap it well, and refrigerate overnight.
Add glaze or final decorations the day you serve for the best look and texture.
How strong should the peppermint flavor be?
A little goes a long way. Start with 1/2 teaspoon in the filling, taste, and add up to 3/4 teaspoon if you want it bolder. Crushed candies also add mint, so account for that.
Can I use cocoa powder with different fat levels?
Yes.
Natural unsweetened cocoa works well. Dutch-process can be used too, but the cake may be slightly darker and smoother in flavor; the baking powder balances it fine in this recipe.
What if I don’t have a jelly roll pan?
Use a rimmed baking sheet close to 10×15 inches. If your pan is larger, keep the batter thickness consistent and shorten the bake time by a minute or two.
How do I slice cleanly?
Chill the roulade, then use a sharp knife warmed under hot water and wiped dry.
Make gentle sawing motions and clean the blade between cuts to preserve the spiral.
Can I skip the glaze?
Absolutely. A dusting of powdered sugar or a light cocoa sprinkle is lovely. The glaze adds shine and richness, but the roulade stands on its own.
How can I keep the filling from weeping?
Whip the cream to firm peaks, not soft.
If you need extra stability, add 1–2 teaspoons of instant pudding mix or 1 tablespoon of mascarpone while whipping.
In Conclusion
This Chocolate Peppermint Roulade brings classic holiday flavors together in a light, elegant dessert that’s surprisingly easy to master. With a tender cocoa sponge and cool mint cream, it strikes the perfect balance of rich and refreshing. Follow the warm-roll trick, keep the peppermint in check, and chill before slicing.
You’ll have a centerpiece-worthy treat that feels festive, tastes fantastic, and makes any gathering a little more special.
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