Chocolate Peppermint Swiss Roll - Master recipes

Ingredients

• For the Chocolate Sponge Cake: -
• 1/3 cup all-purpose flour -
• 1/4 cup unsweetened cocoa powder, plus extra for rolling the cake -
• 1/8 teaspoon kosher salt -
• 6 large eggs -
• 2/3 cup sugar -
• 1 teaspoon vanilla extract -
• 4 tablespoons unsalted butter, melted and cooled (but still liquid) -
• For the Peppermint Whipped Cream: -
• 1 1/4 cups heavy whipping cream -
• 2 tablespoons sugar -
• 1 teaspoon peppermint extract -
• For the Ganache and Peppermint Topping: -
• 1/2 cup heavy cream -
• 4 ounces bittersweet chocolate, chopped, divided -
• 1 teaspoon light corn syrup -
• 1/4 cup crushed peppermint candies or candy canes -