Ingredients
Method
Prepare the Cake Base
- Preheat the oven to 350°F (175°C). Grease and line a 15x10 inch baking pan with parchment paper.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, water, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Make the Filling
- While the cake is baking, whip the heavy cream with the powdered sugar and peppermint extract until soft peaks form.
- Fold in the mini chocolate chips gently into the whipped cream.
Assembly
- Once baked, let the cake cool for 5 minutes, then turn it out onto a clean kitchen towel dusted with cocoa powder.
- Carefully roll the cake with the towel from one short end to the other, and let it cool completely in this shape.
- Once cool, unroll the cake and spread the filling evenly across the top. Roll it back up without the towel.
Final Touches
- Transfer the rolled cake to a serving platter. Whip the additional cream if desired and spread it over the top.
- Sprinkle the crushed peppermint candies on top for decoration.
Serve
- Slice the Swiss roll into pieces and serve chilled. Enjoy your delicious Chocolate Peppermint Swiss Rolls!
Nutrition
Notes
For best results, chill the filling for a bit before spreading it on the cake. You can also replace the peppermint extract with other flavors if desired.