Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Peppermint Bark Roll Cake: Indulge in Creamy Bliss!

  • Author: Jessica
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Chocolate Peppermint Bark Roll Cake is a delightful fusion of rich chocolate and refreshing peppermint, creating a sensory experience that is both indulgent and festive. The velvety texture of the cake melts in your mouth, while the crunchy peppermint bark adds a satisfying contrast, making each bite a celebration of flavors.

Ingredients

Scale
  • Cake:
    • 1 cup all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3 large eggs
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/4 cup milk
  • Filling:
    • 1 cup heavy cream
    • 1/2 cup powdered sugar
    • 1 teaspoon peppermint extract
    • 1/2 cup crushed peppermint candies
  • Chocolate Ganache:
    • 1 cup semi-sweet chocolate chips
    • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a separate bowl, beat eggs and sugar until light and fluffy, about 5 minutes.
  4. Mix in vanilla extract and milk, then gradually add the dry ingredients until just combined.
  5. Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until a toothpick inserted comes out clean.
  6. Once baked, remove from the oven and let it cool for 5 minutes before rolling it up in the parchment paper. Allow it to cool completely.
  7. For the filling, whip the heavy cream with powdered sugar and peppermint extract until stiff peaks form. Fold in crushed peppermint candies.
  8. Unroll the cooled cake, spread the filling evenly, and roll it back up tightly. Wrap in plastic wrap and refrigerate for at least 1 hour.
  9. For the ganache, heat the heavy cream until just boiling, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
  10. Remove the cake from the fridge, drizzle the ganache over the top, and sprinkle with additional crushed peppermint candies before slicing and serving.

Notes

  • This cake can be made a day in advance and stored in the refrigerator.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: desserts
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of the cake)
  • Calories: 350
  • Sugar: 25 grams
  • Sodium: 150 milligrams
  • Fat: 20 grams
  • Saturated Fat: 10 grams
  • Unsaturated Fat: 8 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 40 grams
  • Fiber: 2 grams
  • Protein: 4 grams
  • Cholesterol: 80 milligrams

Keywords: Chocolate peppermint bark roll cake, chocolate roll cake, peppermint dessert, holiday cake, festive dessert, chocolate cake, peppermint bark, easy roll cake, Christmas dessert, creamy chocolate cake, mint chocolate, dessert recipes, holiday baking, chocolate ganache, whipped cream filling

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tastywithyou.com/chocolate-peppermint-bark-roll-cake-dessert-recipe/