Chocolate Peanut Butter Cake Roulade

introduction

This is a soft, thin chocolate cake that rolls with a creamy peanut butter fill. You can make it for a small party or a sweet treat at home. Many people like the mix of chocolate and peanut butter. See another version of a chocolate peanut butter cake roulade for more ideas.

why make this recipe

You make this roll when you want a cake that looks fancy but is not hard to make. It tastes rich and fills the room with sweet smell. You can bake it fast and share it with friends. If you like a classic cake form, try a chocolate cake roll too.

how to make Chocolate Peanut Butter Cake Roulade

You mix eggs and sugar until light. Add milk and vanilla. Fold in dry cocoa mix. Bake thin on a jelly roll pan. Cool and roll in a towel. Make a peanut butter cream and spread it on the unrolled cake. Roll the cake back up and pour warm chocolate ganache on top. If you want a richer plate, look at a chocolate caramel cake for more sweets.

Ingredients :

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup heavy cream (for ganache)
• 1 cup semi-sweet chocolate chips

You can also check a related ice cream cake idea like this ice cream cake for party fun.

Directions :

1. Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs and granulated sugar together until light and fluffy. Add the milk and vanilla extract, then mix well.
3. In another bowl, sift the flour, cocoa powder, baking powder, and salt together. Gradually fold this dry mixture into the egg mixture until combined.
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes until the cake springs back when lightly touched.
5. Remove the cake from the oven and cool for 5 minutes. Invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment and roll the cake up in the towel from one short edge. Let it cool completely.
6. In a mixing bowl, beat together the peanut butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
7. Unroll the cooled cake and spread the peanut butter filling evenly on top. Carefully roll the cake back up and place it seam-side down on a serving plate.
8. Heat the heavy cream in a saucepan until just simmering. Pour it over the chocolate chips and let it sit for a few minutes. Stir until smooth and drizzle it over the rolled cake.
9. Slice and enjoy your chocolate-peanut butter creation! For a twist on slices and layers, see this cookie ice cream cake.

how to serve Chocolate Peanut Butter Cake Roulade

Slice the roll with a sharp knife. Serve one or two thin slices per person. You can add a light dust of powdered sugar or a few peanut halves on top. Serve with coffee or milk.

how to store Chocolate Peanut Butter Cake Roulade

Cover the cake with plastic wrap or put it in a cake box. Keep it in the fridge for up to 4 days. You can freeze slices for up to 1 month. Thaw in the fridge before you eat.

tips to make Chocolate Peanut Butter Cake Roulade

• Use a thin towel dusted with powdered sugar so the cake does not stick.
• Do not over bake. The cake must stay soft to roll.
• Cool the rolled cake fully before you add the filling.
• Warm the ganache cream so it mixes smooth and pours easy.

variation (if any)

• Add chopped peanuts in the filling for a crunch.
• Use crunchy peanut butter if you like textures.
• Swap semi-sweet chips for dark chocolate for a bitter balance.
• Add a thin layer of jam under the peanut butter for a sweet note.

FAQs

Q: Can I use natural peanut butter?
A: Yes. If it is runny, chill it first or add a little more powdered sugar.

Q: Can I make the cake ahead?
A: Yes. You can bake and cool the cake a day before. Keep it wrapped in the fridge.

Q: Can I use low fat cream?
A: You can, but the ganache may be less glossy and the filling less rich.

Q: How do I stop cracks when I roll?
A: Roll the cake while it is still warm and soft, then let it cool in the towel.

Q: Can I make it nut free?
A: Replace the peanut butter with a cream cheese filling to keep it nut free.

Conclusion

For more notes and a similar step by step, see this Chocolate-Peanut Butter Swiss Roll Cake Recipe.