Chocolate Peanut Butter Cake Roulade
Indulge in the rich flavors of this Chocolate Peanut Butter Cake Roulade, featuring a soft chocolate sponge, creamy peanut butter filling, and silky chocolate ganache.
Ingredients
For the Cake
- 4 large large eggs adds richness and structure
- 1 cup granulated sugar for sweetness
- 1/2 cup all-purpose flour lends tenderness to the sponge
- 1/2 cup unsweetened cocoa powder provides deep chocolate flavor
- 1 teaspoon baking powder to ensure the cake rises
- 1/4 teaspoon salt enhances flavor
- 1 teaspoon vanilla extract infuses aroma
For the Filling
- 1 cup creamy peanut butter offers comforting flavor
- 1/2 cup powdered sugar for perfect sweetness
- 1/2 cup unsalted butter, softened brings richness
- 1 teaspoon vanilla extract to elevate flavors
- 1-2 tablespoons milk for velvety consistency
For the Ganache
- 1 cup semi-sweet chocolate chips adds chocolatey goodness
- 1/2 cup heavy cream to create ganache
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 15x10 inch jelly roll pan by lining it with parchment paper and lightly greasing it.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5-7 minutes.
- Add the vanilla extract to the egg mixture and mix until combined.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture using a spatula.
- Spread the batter evenly into the prepared pan.
Baking
- Bake for 12-15 minutes, monitoring closely. A toothpick inserted should come out clean.
- Immediately cool the cake for a few minutes, then invert onto a powdered sugar-dusted towel.
- While warm, roll up the cake using the towel and let it cool completely in this position.
Filling and Ganache
- In a medium bowl, combine creamy peanut butter, powdered sugar, softened butter, vanilla extract, and milk. Beat until smooth.
- Unroll the cooled sponge, spread filling evenly, and roll back up, seam-side down.
- Heat the heavy cream in a saucepan until simmering. Remove from heat and stir in chocolate chips until melted and smooth.
- Drizzle ganache over the cake before slicing.
Notes
Ensure to mix the cake batter until just combined to avoid a dense texture. Use a clean towel dusted with powdered sugar to help with rolling.