1. Prepare the Cake

1. Preheat oven to 350 °F (175 °C).

2. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

3. In a large bowl, beat eggs and sugar together until light, fluffy, and pale.

4. Sift together flour, cocoa powder, and salt.

5. Gently fold dry ingredients into egg mixture until just combined.

6. Stir in vanilla extract.

7. Spread batter evenly in prepared pan.

2. Bake the Sponge Cake

• Bake for 12–15 minutes or until cake springs back lightly when touched.

• While warm, loosen edges with a knife.

3. Roll the Cake

1. Place a clean kitchen towel on a work surface and dust with powdered sugar.

2. Invert cake onto towel, remove parchment.

3. Starting at a short edge, roll the cake with the towel inside.

4. Allow cake to cool completely rolled up — this prevents cracking.

4. Prepare Peppermint Ganache

1. Heat heavy cream in a small saucepan until it just begins to simmer.

2. Pour hot cream over chopped chocolate in a bowl. Let sit 1–2 minutes, then stir until smooth.

3. Stir in peppermint extract.

4. Let ganache cool slightly to thicken before spreading.

5. Assemble the Swiss Roll

1. Carefully unroll the cooled cake.

2. Spread ganache evenly over the surface.

3. Roll cake back up (without towel) gently.

4. Place seam-side-down on a serving platter.

6. Decorate & Serve

• Dust with powdered sugar, drizzle extra ganache, or sprinkle with crushed candy canes.

• Slice with a sharp knife into 1–2 inch portions.

• Serve at room temperature or slightly chilled.