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This recipe was one of the easiest Swiss rolls I have made. Your instructions were on point and the pictures were very useful with helping to develop technique. Thank you!
This recipe is amazing! The cake is great and the peppermint fantastic. I love the bitterness of the dark chocolate-it really offsets the sweet. I did add 1-2 tbsp more sugar in the filling and had to cook my cake a few minutes longer. Otherwise, everything is perfect.
This is just great. A chocolate lover and a peppermint lover would fall in love in this perfect combination!
Can I make this ahead of time – a couple of days before Christmas as Christmas proper will be nuts with kids?
You can make the cake, then roll and fill it ahead. Wrap the roll in parchment, and then plastic wrap and keep in the fridge. The ganache icing should go on just a few hours before serving. Merry Christmas!
Thank you I am going to make this for our Christmas Eve dessert!
Thrilled to hear it Emily! Enjoy!
What will happen if I omit the corn syrup in the ganache? I never use it so don’t have any on hand…
I’ve found the corn syrup lends flexibility and a nice sheen to the ganache, but you should be fine omitting it.
I have a theory that pretty cakes taste better :D
Marta, I wholeheartedly agree!
This looks so good and Christmas-y. YUM!
So glad you think so!