Chocolate Peanut Butter Cake Roulade

introduction

This cake roulade is a soft chocolate cake with a peanut butter cream. It feels light and rich at the same time. You can make it for a snack or for guests. Try it after a light soup or with a cup of tea. See a note about a similar chocolate raspberry cake if you want more cake ideas.

why make this recipe

You make this when you want a nice mix of chocolate and peanut butter. The cake looks like a log. It cuts into pretty spirals. The steps are clear and you do not need hard tools. For a different soft cake idea, you can also look at an almond ricotta cake.

how to make Chocolate Peanut Butter Cake Roulade

Ingredients :

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 cup heavy cream

You can also bake cookies and serve some on the side, like these bakery style chocolate chip cookies.

Directions :
Set your oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper. In a bowl, whisk the flour, cocoa, baking powder and salt. Set that bowl aside. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time and mix well. Stir in the vanilla and milk. Fold the dry mix into the wet mix until just mixed. Pour the batter on the sheet and spread it flat. Bake for 12 to 15 minutes. A toothpick in the center should come out clean. Let the cake cool a bit. In a bowl, mix the peanut butter and powdered sugar until smooth. In another bowl, whip the heavy cream to soft peaks. Fold the cream into the peanut butter mix. When the cake is cool, turn it onto a clean towel dusted with cocoa powder. Peel off the parchment paper. Spread the peanut butter filling on the cake. Start at one edge and roll to make a log. Use the towel to help roll it tight. Wrap the roll in plastic wrap and chill for at least one hour. Slice and serve.

how to serve Chocolate Peanut Butter Cake Roulade

Slice the roulade into even pieces. Serve on a small plate. Add a dust of cocoa or a few chopped peanuts on top. You can pair the cake with light fruit or a small tart, like a caramel apple cheesecake bar, for a full dessert plate.

how to store Chocolate Peanut Butter Cake Roulade

Keep the roulade wrapped in plastic. Store it in the fridge for up to 4 days. Do not leave it out for many hours. You can freeze it for one month. Wrap it well in plastic and foil before you freeze.

tips to make Chocolate Peanut Butter Cake Roulade

Use room temp butter and eggs. Do not over mix the batter. Spread the batter evenly on the sheet. Let the cake cool a bit before you flip it. Dust the towel with cocoa so the cake will not stick. Chill the roll so it keeps its shape when you cut it. For a warm meal with this cake, try a small bowl of butternut squash soup before dessert.

variation (if any)

• Use crunchy peanut butter for a nutty bite.
• Add a thin layer of jam under the peanut butter for a sweet note.
• Use whipped cream only for a lighter filling.

FAQs

Q: Can I use jar peanut butter that has oil on top?
A: Yes. Stir it well first so it is smooth.

Q: Can I make the cake a day ahead?
A: Yes. Make it and chill. Take it out a little before you serve.

Q: Can I use less sugar in the filling?
A: Yes. Taste the mix and add less powdered sugar if you want.

Q: Can I bake the cake in a different pan?
A: You need a flat sheet to make a roll. A rimmed baking sheet works best.

Q: How do I fix a crack when I roll?
A: Roll the cake while it is still a bit warm and use the towel to help. Chill and it will hold.

Conclusion

For more step by step guides and a similar idea, see the Chocolate-Peanut Butter Swiss Roll Cake Recipe. You can also read the Chocolate Peanut Butter Cake Roll Recipe – Something Swanky for another take on this roll.