• Preheat the oven to 375 degrees and line a 15x12 cookie sheet with parchment paper
• In a large bowl, whisk together cocoa powder, flour, baking powder and salt. Set the side
• Cream the butter and sugar together using a handheld or stand mixer.
• Start adding in 1 egg at a time until well incorporated.
• Next, add in 2 tsp vanilla extract, and 1 tsp peppermint extract.
• Gradually start adding in dry ingredients, and mix until well combined, but do not over mix.
• Pour the cake batter onto the parchment paper lined cookie sheet.
• Bake in the oven for 12-15 minutes or until the cake is done to the touch.
• Remove from oven and allow to cool for 5 minutes.
• While the cake is still warm, roll the cake into a log inside the parchment paper.
• Allow the cake to cool completely while rolled up.
• Now it’s time to make the peppermint buttercream!
• Combine the ingredients for the vanilla buttercream, and mix until creamy.
• Unroll the cake, and spread the peppermint buttercream onto the cake.
• Roll the cake backup and place into the fridge while you make the Ganache.

Chocolate ganache directions

• Using a small pot, heat up the heavy whipping cream until it comes to a low boil.
• Place the chocolate chips into medium sized glass mixing bowl.
• Once the heavy whipping cream is heated, pour over the chocolate chips.
• Allow to sit for 1 minute before mixing. Then mix until it's nice, and creamy.
• Remove rolled from fridge and place onto a wire rack
• Pour the ganache over the cake
• Sprinkle some of the crushed peppermint candy and mini chocolate chips all over
• Allow the ganache to set before cutting in to the cake.
• Serve and enjoy!