Chocolate Peanut Butter Cake Roulade

The Chocolate Peanut Butter Cake Roulade is a decadent dessert that combines the rich flavors of chocolate and peanut butter in a light, fluffy rolled cake. This impressive treat is perfect for special occasions or when you want to indulge in something truly delicious. With a soft chocolate sponge cake, creamy peanut butter filling, and topped with whipped cream, chocolate shavings, and peanuts, this roulade will surely impress everyone at the table.

Ingredients

• 4 large eggs
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 cup peanut butter (smooth)
• 1/2 cup heavy cream
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup whipped cream (for filling and topping)
• Chocolate shavings and peanuts (for garnish)

Directions

1. Prepare the oven and pan: Preheat the oven to 350°F (180°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Make the batter: In a large bowl, beat the eggs and granulated sugar until thick and pale. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until well combined.
3. Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the towel: While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar.
5. Invert the cake: Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
6. Roll the cake: Gently roll up the cake with the towel from one short end to the other. Let the cake cool completely while rolled up.
7. Prepare the filling: In a mixing bowl, beat the peanut butter, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
8. Unroll the cake and fill: Carefully unroll the cooled cake and spread the peanut butter mixture evenly over the surface.
9. Roll and refrigerate: Roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for 1-2 hours to set.
10. Garnish and serve: Before serving, top the roulade with whipped cream, chocolate shavings, and peanuts for garnish.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 2 hours
• Servings: 8-10

Variations

• Peanut Butter Swirl: For a different texture, you can swirl some extra peanut butter into the whipped cream topping before serving.
• Add Fruit: Add a layer of sliced bananas or strawberries to the filling for a fruity twist.
• Chocolate Filling: If you love chocolate, you can replace the peanut butter filling with a chocolate ganache for an even richer dessert.

Storage/Reheating

• Storage: Store any leftover roulade in the refrigerator, wrapped in plastic wrap, for up to 3 days.
• Freezing: This cake can be frozen before being topped with whipped cream and garnishes. Wrap the rolled cake in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving and add the whipped cream topping right before serving.
• Reheating: This cake is best served cold and does not require reheating.

10 FAQs

1. Can I use crunchy peanut butter? Yes, crunchy peanut butter can be used for extra texture, but smooth peanut butter is preferred for a creamier filling.
2. Can I use almond butter instead of peanut butter? Yes, almond butter is a great substitute for peanut butter if you want to avoid peanuts.
3. How can I make the cake fluffier? Be sure to beat the eggs and sugar until they are thick and pale. This step adds air to the batter, helping the cake rise and become light and fluffy.
4. Can I use a different type of flour? All-purpose flour works best for this recipe, but you can try using gluten-free flour if you need a gluten-free version.
5. Is it necessary to refrigerate the roulade? Yes, refrigerating the roulade helps it to set and allows the flavors to meld. It also helps the filling stay firm.
6. Can I make this ahead of time? Absolutely! The roulade can be made a day ahead and refrigerated overnight.
7. What can I use instead of heavy cream for the filling? You can substitute heavy cream with whipped topping or a mixture of cream cheese and milk for a different texture.
8. How do I prevent the cake from cracking? Ensure the cake is completely cooled before unrolling it, and be gentle when unrolling and re-rolling to prevent cracks.
9. Can I decorate the roulade with other toppings? Yes! You can top it with chocolate chips, drizzles of caramel, or any of your favorite toppings.
10. What can I do if my cake breaks while rolling? If the cake breaks, just patch it up with extra filling. The whipped cream and garnishes will help conceal any cracks.

Conclusion

The Chocolate Peanut Butter Cake Roulade is a showstopper dessert that’s perfect for any celebration. With its rich chocolate sponge, creamy peanut butter filling, and decadent whipped cream topping, it offers a delightful balance of flavors and textures. It’s sure to be a hit with anyone who loves the combination of chocolate and peanut butter. This dessert is both indulgent and impressive, making it a great choice for your next special occasion!

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