Go Back

Peppermint Mocha Swiss Roll

Peppermint mocha Swiss roll pairs a tender chocolate cake with espresso-peppermint mascarpone filling and a smooth semisweet chocolate ganache. The cake is rolled while warm, chilled, and finished with a pourable ganache coating.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
cooling and chilling 2 hours 4 minutes
Total Time 2 hours 46 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 6 eggs large, at room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 2 tsp instant espresso powder divided (1 teaspoon for the cake and 1 teaspoon for the filling)
  • 1 tsp baking powder
  • 0.25 tsp kosher salt
For the filling and ganache
  • 0.5 cup confectioners' sugar divided (1/4 cup for rolling and 1/4 cup for the filling)
  • 1 container (8 oz) mascarpone softened
  • 1 tsp hot water
  • 0.25 tsp peppermint extract
  • 1.5 cup heavy cream divided (1 cup for the filling and 1/2 cup for the ganache)
  • 6 oz semisweet chocolate finely chopped

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 10x15-inch jelly-roll pan, line it with parchment paper, and grease the parchment.
  3. Whisk the flour, cocoa powder, 1 teaspoon espresso powder, baking powder, and salt in a medium bowl.
  4. Beat the room-temperature eggs, granulated sugar, and vanilla in a large bowl at high speed for 8–10 minutes, until very thick, pale, and able to fall from the beater in a ribbon that holds briefly.
  5. Sift the dry ingredients over the egg mixture in three additions, gently folding each addition in just until no dry streaks remain.
  6. Spread the batter evenly in the pan.
  7. Bake for 10–12 minutes, until the cake springs back when lightly touched in the center.
  8. Lay a clean kitchen towel on the counter and dust it with 1/4 cup confectioners' sugar.
  9. Invert the hot cake onto the towel and carefully peel off the parchment.
  10. Starting at a short end, roll the cake up with the towel inside.
  11. Cool it seam-side down for 45–60 minutes.
Make the filling
  1. Stir the remaining 1 teaspoon espresso powder into the hot water and let it cool.
  2. Beat the mascarpone with the remaining 1/4 cup confectioners' sugar until smooth.
  3. Beat in the cooled espresso mixture and peppermint extract.
  4. Gradually beat in 1 cup heavy cream until the filling holds medium-stiff peaks.
  5. Carefully unroll the cooled cake and remove the towel.
  6. Spread the filling evenly over the cake, leaving a 1/2-inch border.
  7. Reroll the cake without the towel.
  8. Place the cake seam-side down on a serving platter and cover it.
  9. Chill for at least 30 minutes.
Make the ganache
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the remaining 1/2 cup heavy cream in a small saucepan until steaming.
  3. Pour the cream over the chocolate and let stand for 3 minutes.
  4. Stir the chocolate and cream until smooth.
  5. Let the ganache cool for 10–15 minutes, stirring occasionally, until pourable but thickened.
  6. Pour the ganache over the chilled cake and spread it over the top and sides.
  7. Chill for 20–30 minutes, until set, before slicing.

Notes

Roll the cake while it is hot with the towel inside to help prevent cracks. Refrigerate covered for up to 3 days; freeze tightly wrapped slices for up to 1 month. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.