Chocolate Peppermint Roll

Did I tell you I was on a recipe kick with these Andes Peppermint candy? I’m pretty sure I did. If you haven’t heard, I’m sort of crazy for the candy and even more crazy about how it can take almost any recipe from good to great. It’s latest dress-up can be found in this chocolate Genoise recipe. The soft, but denser crumb makes it roll-friendly, so you don’t have to worry about cracks as you coax it into shape. Standing up to the denser crumb is a classic buttercream that spirals its way through for a balanced bite.

Chocolate Peppermint Roll

Chocolate Peppermint Roll

As many of you know I seldom deviate from my favorite Swiss Meringue Buttercream (SMB). But this recipe needed a filling that would not disappear mid-chew while the crumb was left hanging with no counterpart. And since the classic buttercream is slightly heavier in texture than SMB, that’s what I used. With the right textural balance in place and the flavor nailed down it was time to get on my fancy pants on and finish a humble cake roll with an elegant touch that would not require flipping it to a Buche de Noel.  I thought about getting all fussy with maybe piping some swirls on top and finishing with chocolate curls, but I decided against it.

Cake rolls of any sort always remind of the holidays, so I wanted that to dominate the plate. With that I went with a chocolate pour and shaved chocolate for a more quiet but rustic finishing touch.

And if you’ve never made Genoise cake before, it’s so easy-so don’t hesitate. Especially since the recipe I used is from Martha Stewart and really easy to work with.

Peppermint Chocolate Roll Bakers Royale 21

A few notes:

  • When heating the eggs and sugar, Martha’s instructions indicate that the mixture is ready once it becomes warm. Since I’ve made this recipe several times, I find for the best results the “warm” should be about 100-110 degrees F. For a non-thermometer gauge, the mixture should feel warm to the touch. That’s warm, not tepid. The time approximation is about 3-4 minutes.
  • Once the egg mixture enters the whisking stage Martha’s instructions includes whisking the mixture until it almost triples in volume. I find what is more helpful is keeping that in mind and looking for the mixture to create ribbons (see picture).

Ribbon1 300x2641

Chocolate Peppermint Roll

Serves 8 people

For the chocolate genoise recipe, click here.


Peppermint Buttercream Frosting:

  • 12 tablespoons of unsalted butter
  • 5 tablespoons of heavy cream
  • 2 cups confectioner sugar
  • ½ cup chopped Peppermint Andes

Chocolate Pouring Sauce:

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm


Peppermint Buttercream Frosting:

1. Place all ingredients in a bowl and beat until smooth.

Chocolate Pouring Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.


  1. Unroll Genoise and spread filling to a 1/4 inch in thickness. Roll filled cake from end to end. Trim ends as needed for a clean finish.
  2. Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top.
  3. Finish with peppermint Andes shavings.

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  1. Avatar for Naomi Robinson says

    I have not been tempted to jump on the cake roll bandwagon with all of the pumpkin rolls, but this chocolate mint combo might just get me to conquer my roll fears!

    • Avatar for Naomi Robinson

      Dani replied: — December 16th, 2014 @ 9:29 am

      A friend of mine made this cake for a party and I think it has to be one of the best cakes I’ve ever had. You should definitely try it! She said it wasn’t difficult to make.

  2. Avatar for Naomi RobinsonKaz says

    oh boy, i am imagining the perfect combination of peppermint and chocolate melting in my mouth. ((drooling))

  3. Avatar for Naomi RobinsonMeister @ The Nervous Cook says

    This is the second roll I’ve seen today, which means the Internet is on a roll! It also means it’s probably time to make one of my own. There *might* have to be some cranberry involved, though. Cranberry instead of mint, perhaps? What do you think?

  4. Avatar for Naomi Robinson says

    This is so gorgeous, Naomi. If I could find a way to make THIS low carb, I would have that on my holiday table so fast. Hmmmm, food for thought….

  5. Avatar for Naomi Robinson says

    Breathtaking … I love the swrilly-ness!! It completely reminds me of snow for some reason. Festive & Beautiful … do you think this with a cup of mint hot chocolate would be over kill? … in my books, you just can’t have too much chocolate :)

  6. Avatar for Naomi Robinson says

    Lovely! Mint and choco will always be equal to Christmas and the holidays! I love the swirls. This is a perfect treat for everyone…Happy Holidays!

  7. Avatar for Naomi RobinsonKathleen says

    for the dark chocolate, is it unsweetened or the semi-sweet chips?

    • Avatar for Naomi Robinson

      Naomi replied: — November 23rd, 2011 @ 6:09 pm

      Hi Kathleen-For the dark chocolate, I used Ghirardelli’s 65% cacao

  8. Avatar for Naomi Robinson says

    This sounds amazing! I’m looking for one more dessert for Thanksgiving and I think this is the one!

    I do have a question though- for the pouring sauce where you have 2/3 cups of dark chocolate. Is that measured with chopped chocolate? or melted? or…?

    • Avatar for Naomi Robinson

      Naomi replied: — November 23rd, 2011 @ 6:06 pm

      Hi Annie-It’s chopped chocolate, not melted

  9. Avatar for Naomi RobinsonLisa B says

    Hi Naomi – I stumbled upon your blog from Pinterest – this roll looks absolutely AMAZING! I will be making it tomorrow for a holiday party – I’ve never made a roll cake before and am really excited to try it out!

    I was just wondering why you used peppermint andes in lieu of just regular crushed peppermint candy? Do you think it would be too much or too bitter to substitute the candy instead?

    Also, btw, the link to the genoise cake was not working for me, I think it may have changed – here is one I found: I hope its the right one! :)

    • Avatar for Naomi Robinson

      Naomi Robinson replied: — December 3rd, 2013 @ 10:34 am

      Hi Lisa – thanks for the updated links. To answer your question. I used the Andes candy, because they happen to be my favorite and I’m able to make the shavings on top from them. Hope that’s helpful.

  10. Avatar for Naomi RobinsonGail Sampson says

    It looks so interesting, but I have a dislike for peppermint. Can you give another version similar to the old fashioned “cake roll” that was popular during 1940-1950’s ? That was my favorite as a child and I always wondered,”How did they get the cake to roll” ? I would love to make one!!

  11. Avatar for Naomi RobinsonKristin says

    How do you make the shavings from the Andes mints? Gorgeous cake by the way, you’ve convinced me to give it a try. Scared but excited.

  12. Avatar for Naomi RobinsonCarol C says

    I’m thinking this is going to be what I take to the in-laws for Christmas dinner. We’ve got a few days there before hand. Do you think I could make it and freeze? Any opinions?

  13. Avatar for Naomi RobinsonKristin says

    Okay, I made it, and it wasn’t nearly as scary as I’d thought it would be.
    I loved the filling and the glaze, but the cake was a letdown. Maybe it was the kind of chocolate powder I used, but the cake wasn’t nearly chocolatey enough. Glad I had a nice, thick layer of dark chocolate glaze.

  14. Avatar for Naomi RobinsonWren says

    My chocolate glaze did not come out thick enough? I didn’t even use but 3 tb of water. Maybe I didn’t let it sit long enough to thicken? The glaze just soaked into the cake and so it wasn’t so much of a glaze. Any ideas? Also my cake was really dry. Otherwise very tasty. Just not as pretty as this picture.

  15. Avatar for Naomi RobinsonWeezie Fitzhugh says

    Hi Naomi. I realize this is years past when you first posted this cake, but I just came across it on Pinterest – although I do visit your great blog regularly. I used Ghirardelli cocoa powder in the genoise, but it wasn’t nearly as dark as your picture, which I think is incredibly gorgeous. Any tips on how to make my cake darker?

  16. Avatar for Naomi RobinsonCTY says

    This looks incredible, I see it was posted about 3 years ago; I saw it on I Wash, You Dry just today.
    I think this would be fabulous frozen topped with the sauce while still warm.

  17. Avatar for Naomi RobinsonJPiccolo says

    Hi there! I enjoyed making your beautiful recipe, but had a few questions. How is your cake so dark? Not sure which cocoa powder you used, but your cake is a gorgeous color. Also, for the photos, did you use more than 1 batch of frosting, or cut a lot off of the ends of the cake? My batch of frosting did not create the thick filling that yours did. Yours is so beautiful! Hoping my next will be even better than the first.

  18. Avatar for Naomi RobinsonDana says

    I followed the recipe to a T and that cake was no where near chocolate-y enough. It was tough, dry, and tasteless, very dense. I didn’t even bother finishing and doing the chocolate sauce. Yours is definitely beautiful though.