Description
Indulge in the ultimate dessert with this Chocolate Peanut Butter Cake Roulade—a rich, fluffy chocolate sponge rolled with a creamy peanut butter filling and topped with a luscious ganache drizzle. This decadent roll cake is perfect for special occasions or just because!
Ingredients
For the Chocolate Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 4 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Peanut Butter Filling:
- ½ cup creamy peanut butter
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
For the Ganache (Optional):
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
Prepare the Chocolate Cake:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs and sugar until light and fluffy. Add milk and vanilla extract, mixing well.
- In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture until combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.
Roll the Cake:
- Remove from oven and cool for 5 minutes. Invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
- Roll the cake up in the towel from one short edge and let it cool completely.
Prepare the Peanut Butter Filling:
- In a bowl, beat peanut butter, powdered sugar, heavy cream, and vanilla until smooth and fluffy.
Assemble the Roulade:
- Unroll the cooled cake and spread peanut butter filling evenly. Carefully roll the cake back up, placing it seam-side down on a serving plate.
Make the Ganache (Optional):
- Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips, let sit for a few minutes, then stir until smooth. Drizzle over the roulade.
Serve:
- Slice and enjoy your Chocolate Peanut Butter Cake Roulade!
Notes
- Prevent Cracking: Roll the cake while it’s warm to avoid cracks.
- Substitutions: Swap peanut butter for almond butter or a nut-free alternative.
- Storage: Keep in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months.
- Prep Time: 20 minutes
- Cooling Time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
