Description
This decadent Chocolate Peanut Butter Cake Roulade combines a soft, chocolatey sponge with a creamy peanut butter filling, all topped with whipped cream, chocolate shavings, and peanuts for a truly indulgent dessert.
Ingredients
Scale
For the cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
For the peanut butter filling:
- 1/2 cup smooth peanut butter
- 1/2 cup heavy cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
For topping:
- 1 cup whipped cream
- Chocolate shavings (for garnish)
- Peanuts (for garnish)
Instructions
- Preheat the oven to 350°F (180°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes.
- Sift in the flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until fully combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake is springy to the touch.
- While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar.
- Once the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper.
- Roll up the cake with the towel from short end to short end. Let it cool completely, about 30 minutes.
- In a mixing bowl, beat together the peanut butter, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
- Carefully unroll the cooled cake and spread the peanut butter mixture evenly over the surface.
- Roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for 1-2 hours to set.
- Before serving, top with whipped cream, chocolate shavings, and peanuts for garnish.
Notes
- Be sure to let the cake cool completely before unrolling it to prevent cracking.
- You can use crunchy peanut butter if you prefer a bit of texture in the filling.
- For a more indulgent topping, drizzle with melted chocolate before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes