I was going to share this cake with you 340 days ago. I’m nothing, if not a procrastinator.
I think it was in the 11th hour last year that I decided to make it for Christmas dinner. But posting it here after the holiday seemed so silly. I mean, by then, everyone is already thinking about Super Bowl food. And I’ll be damned if this was going to get lost in the internet abyss!
In hindsight, of course, I realize this would also be great for Valentine’s Day. *facepalm* But whatever. Better late, than never. You just have to be able to find the peppermint chocolate, which seems to only be available in December. What’s up with that?
It was so excellent that I’m making it again this year. I might just make it every year from now on. Why even mess with perfection, right? It is truly the best holiday dessert, lookin’ fancy and all, but easy!
Chocolate Peppermint Roll Cake
- 1 3/4 cups Devil’s Food Cake Mix (I used Betty Crocker)
- 3 eggs
- 1/3 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon powdered sugar
- 12 tablespoons unsalted butter , softened
- 5 tablespoons heavy whipping cream
- 2 cups powdered sugar
- 7 Ghirardelli Chocolate Peppermint Bark squares , chopped (about 1/2 cup)
- 2/3 cup dark or semi-sweet chocolate morsels
- 2 tablespoons heavy whipping cream
- 4 tablespoons powdered sugar
- 3-4 tablespoons skim milk
- 2 Ghirardelli Chocolate Peppermint Bark squares , chopped, for finishing
- Preheat oven to 350 degrees. Lightly coat a jelly roll pan (15x10x1-inch) with nonstick cooking spray and then parchment paper that slightly hangs over the edges.
- In a large bowl whisk together the cake mix, eggs, water, and oil, until fully incorporated and smooth. Poor into pan, making sure it’s evenly distributed. Bake for about 11 minutes, until cake springs back when lightly touched.
- Lay a clean kitchen towel on a flat surface. Sprinkle with the powdered sugar. Gently turn the cake out onto the towel and very carefully remove the parchment paper. While still hot, roll the cake up in the towel, starting at the short end. Cool completely on a wire rack, while rolled up, about an hour.
- In the meantime, make the frosting. Place the butter, heavy cream, powdered sugar, and peppermint bark in a large bowl and beat with an electric mixer until smooth and creamy.
- Once cake has cooled, unroll the cake carefully. Spread the frosting evenly over the cake. Re-roll the cake.
- Make the chocolate ganache: place the chocolate morsels and whipping cream in a medium-sized microwave safe bowl. Microwave for 1 minute until melted. Whisk until combined; whisk in the powdered sugar until combined. Add milk one tablespoon at a time until pouring consistency is reached.
- Trim the ends of the cake for a clean look. Transfer to a serving plate, or a cooling rack with a cookie sheet underneath (for a cleaner finish), and pour ganache evenly over the top. Sprinkle with chopped chocolate peppermint bark. Slice and serve!