Description
A light and rich soft chocolate cake filled with creamy peanut butter, perfect for snacks or dessert.
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
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt, then set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and milk.
- Fold the dry ingredients into the wet ingredients until just combined.
- Spread the batter evenly on the prepared baking sheet and bake for 12 to 15 minutes, until a toothpick comes out clean.
- Let the cake cool slightly, then prepare the filling by mixing peanut butter and powdered sugar until smooth.
- Whip the heavy cream to soft peaks, then fold into the peanut butter mixture.
- When the cake has cooled, turn it onto a cocoa-dusted towel, peel off the parchment, and spread the peanut butter filling on top.
- Roll the cake tightly using the towel, wrap in plastic wrap, and chill for at least one hour.
- Slice carefully and serve with a dusting of cocoa or chopped peanuts.
Notes
Use room-temperature ingredients for better mixing. Chill the roulade for shape maintenance when slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American