Chocolate Peanut Butter Cake Roulade
Experience the delightful combination of rich chocolate and creamy peanut butter in this indulgent dessert that promises enchantment with every bite.
Ingredients
For the cake
- 4 large large eggs Fresh and vibrant, ensuring the cake's airy texture.
- 1 cup granulated sugar Sweet and crystalline, adding moisture and depth.
- 1/2 cup all-purpose flour Fine and delicate, providing structure without weight.
- 1/2 cup unsweetened cocoa powder Deep, earthy, and aromatic, contributing to the chocolatey essence.
- 1 teaspoon baking powder Tiny yet powerful, helping the cake rise perfectly.
- 1/4 teaspoon salt A pinch that enhances flavors and balances sweetness.
- 1 teaspoon vanilla extract Warm and fragrant, infusing the batter with a lovely scent.
For the peanut butter filling
- 1 cup creamy peanut butter Rich and nutty, serving as the heart of the filling.
- 1/2 cup powdered sugar Silky and sweet, thickening the filling to perfection.
- 1/2 cup unsalted butter, softened Smooth and creamy, lending richness to the filling.
- 1 teaspoon vanilla extract Another layer of warmth and flavor.
- 1-2 tablespoons milk To achieve the desired creamy consistency.
For the ganache
- 1 cup semi-sweet chocolate chips Small bites of chocolate indulgence.
- 1/2 cup heavy cream The base for a luscious ganache, adding richness and creaminess.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare your 15×10 inch jelly roll pan by lining it with parchment paper, lightly greasing the paper.
- In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is thick and pale.
- Add in the vanilla extract, mixing until well blended.
- In another bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk them together.
- Gradually fold this dry mixture into the egg mixture, working gently until just combined; avoid over-mixing.
- Spread this velvety batter evenly into your prepared pan, smoothing the top with a spatula.
Baking
- Slide it into the preheated oven and bake for 12-15 minutes, or until a toothpick comes out clean.
Cooling and Rolling
- Once baked, remove the cake from the oven and let it sit for a few minutes.
- While it’s still warm, lay a clean kitchen towel on your counter and generously sprinkle it with powdered sugar.
- Carefully invert the cake onto the towel, peeling off the parchment paper. Begin rolling from one end, using the towel to help you, and let it cool completely in its new shape.
Making the Filling
- To prepare the irresistible peanut butter filling, combine the creamy peanut butter, powdered sugar, softened butter, vanilla extract, and milk in a medium bowl.
- Beat until smooth and luscious.
Assembling
- Carefully unroll the cooled cake and spread the peanut butter filling evenly over the entire surface of the cake.
- Roll it back up, placing it seam-side down on your serving platter.
Making the Ganache
- In a small saucepan, heat the heavy cream until it begins to simmer, then remove it from the heat.
- Stir in the semi-sweet chocolate chips, watching them melt into a glossy, rich sauce.
Serving
- Drizzle the chocolate ganache over the top of your rolled cake, allowing it to cascade down the sides.
- Slice, serve, and enjoy!
Notes
To ensure a perfect roll, let the cake cool adequately before unrolling it. Also, consider using Greek yogurt in place of some butter for a healthier version. This dessert pairs well with vanilla ice cream or a berry compote.