Decadent Dark Chocolate Peppermint Roll Recipe

Dark Chocolate Cake

• 6 large eggs, room temperature
• 1 cup (200 g) plus 2 Tbsp granulated sugar
• ¾ tsp salt
• 6 Tbsp canola oil
• 9 Tbsp buttermilk, (or milk with 2 tsp lemon juice; let sit 10 minutes)
• 1 cup (120 g) all-purpose flour, (stir, spoon & level)
• 8 Tbsp (40 g) dark cocoa powder
• 2 tsp baking powder

Peppermint Buttercream

• 12 Tbsp (170 g) butter, unsalted
• 5 Tbsp heavy cream
• 1 tsp vanilla extract
• 2-3 cups (240-360 g) powdered sugar
• 1 cup (170 g) Andes Peppermint Crunch Baking Chips, (plus extra to sprinkle on top)
• ¼ tsp salt

Chocolate Glaze

• ⅔ cup (113 g) dark or semi-sweet chocolate chips
• 2 Tbsp heavy cream
• 1 tsp vanilla extract
• 4 Tbsp powdered sugar
• 1-2 Tbsp warm water

• DARK CHOCOLATE CAKE: Preheat the oven to 350°F. Grease and flour a jelly roll pan, or grease and line the bottom with parchment. Prepare a clean kitchen towel by dusting it generously with powdered sugar for rolling the cake.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, and salt until frothy and pale. Add the canola oil and buttermilk and mix until combined.
• In a separate bowl, sift the flour, dark cocoa powder, and baking powder twice. Fold the dry ingredients into the wet mixture until just incorporated. Pour the batter into the prepared jelly roll pan and bake for about 15 minutes, or until the cake springs back when touched or a toothpick inserted in the center comes out clean.
• Allow the cake to cool for 2 minutes. Invert it onto the powdered-sugar-dusted towel, remove the parchment if used, and roll the cake up in the towel while it’s still hot. Let it cool completely rolled up.
• PEPPERMINT BUTTERCREAM: Beat the butter, heavy cream, vanilla, powdered sugar, peppermint chips, and salt together until smooth and spreadable. Adjust powdered sugar or cream as needed for the desired consistency. Set aside until ready to use.
• CHOCOLATE GLAZE: In a microwave-safe bowl, heat the chocolate chips, heavy cream, and vanilla in short intervals, stirring until melted and smooth (about 30–45 seconds total). Stir in powdered sugar, then add warm water a little at a time until you reach a pourable glaze. Keep it slightly thick if you prefer.
• Unroll the cooled cake and spread the peppermint buttercream evenly over the surface, leaving a small portion at the end with a light coat so it will seal when rolled.
• Roll the cake tightly into a spiral and transfer it to a wire rack set over a baking sheet. Pour the chocolate glaze over the roll, starting at one end and allowing it to drip naturally toward the other. While the glaze is still wet, sprinkle additional peppermint chips on top.
• Let the glaze set before slicing. Store the roll at room temperature or refrigerated, depending on your preference.