Chocolate Peppermint Roll Cake

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• 1 3/4 cups Devil’s Food Cake Mix (I used Betty Crocker)
  Ingredient note

  Source: 1 3/4 cups Devil’s Food Cake Mix (I used Betty Crocker)
• 3 each eggs
  Ingredient note

  Source: 3 eggs
• 1/3 cup water
  Ingredient note

  Source: 1/3 cup water
• 2 tablespoons vegetable oil
  Ingredient note

  Source: 2 tablespoons vegetable oil
• 1 tablespoon + 2 cups + 4 tablespoons powdered sugar
  Ingredient note

  Source: 1 tablespoon powdered sugar; Source: 2 cups powdered sugar; Source: 4 tablespoons powdered sugar
• 12 tablespoons unsalted butter (, softened)
  Ingredient note

  Source: 12 tablespoons unsalted butter (, softened)
• 5 tablespoons + 2 tablespoons heavy whipping cream
  Ingredient note

  Source: 5 tablespoons heavy whipping cream; Source: 2 tablespoons heavy whipping cream
• 7 each Ghirardelli Chocolate Peppermint Bark squares (, chopped about 1/2 cup)
  Ingredient note

  Source: 7 Ghirardelli Chocolate Peppermint Bark squares (, chopped about 1/2 cup)
• 2/3 cup dark or semi-sweet chocolate morsels
  Ingredient note

  Source: 2/3 cup dark or semi-sweet chocolate morsels
• 4 tablespoons skim milk
  Ingredient note

  Source: 3-4 tablespoons skim milk; upper source range endpoint used for shopping.
• 2 each Ghirardelli Chocolate Peppermint Bark squares (, chopped, for finishing)
  Ingredient note

  Source: 2 Ghirardelli Chocolate Peppermint Bark squares (, chopped, for finishing)

1. Preheat oven to 350 degrees. Lightly coat a jelly roll pan (15x10x1-inch) with nonstick cooking spray and then parchment paper that slightly hangs over the edges.
2. In a large bowl whisk together the cake mix, eggs, water, and oil, until fully incorporated and smooth. Poor into pan, making sure it’s evenly distributed. Bake for about 11 minutes, until cake springs back when lightly touched.
3. Lay a clean kitchen towel on a flat surface. Sprinkle with the powdered sugar. Gently turn the cake out onto the towel and very carefully remove the parchment paper. While still hot, roll the cake up in the towel, starting at the short end. Cool completely on a wire rack, while rolled up, about an hour.
4. In the meantime, make the frosting. Place the butter, heavy cream, powdered sugar, and peppermint bark in a large bowl and beat with an electric mixer until smooth and creamy.
5. Once cake has cooled, unroll the cake carefully. Spread the frosting evenly over the cake. Re-roll the cake.
6. Make the chocolate ganache: place the chocolate morsels and whipping cream in a medium-sized microwave safe bowl. Microwave for 1 minute until melted. Whisk until combined; whisk in the powdered sugar until combined. Add milk one tablespoon at a time until pouring consistency is reached.
7. Trim the ends of the cake for a clean look. Transfer to a serving plate, or a cooling rack with a cookie sheet underneath (for a cleaner finish), and pour ganache evenly over the top. Sprinkle with chopped chocolate peppermint bark. Slice and serve!