Chocolate Peanut Butter Swiss Roll

introduction

This cake is fun and nice. It makes a soft chocolate cake with a peanut butter fill. You can change it for a small party or a snack. See a similar cake roulade for more ideas.

why make this recipe

You make this recipe when you want a rich sweet roll that is easy to cut and share. It uses few things and moves fast. Kids like the peanut butter and adults like the chocolate. You can also try a plain chocolate cake roll if you want a simple change.

how to make Chocolate Peanut Butter Swiss Roll

You bake a thin cake on a tray. You roll it while it is warm so it keeps shape. Then you fill it and roll it again. You chill it so it firms up. For other roll ideas, see this roll ideas page.

Ingredients :

• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1/4 cup unsalted butter, melted
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• Whipped cream for serving (optional)

You can look at a German chocolate roll for a different filling idea.

Directions :

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat the eggs and granulated sugar until light and fluffy.
4. Combine the egg mixture with the dry ingredients, then add milk and melted butter. Mix until smooth.
5. Pour the batter onto the prepared baking sheet and spread evenly.
6. Bake for about 12-15 minutes until the cake is set.
7. Once baked, transfer the cake to a clean kitchen towel, sprinkle with powdered sugar, and roll it up with the towel inside. Let it cool.
8. For the filling, beat together the peanut butter, powdered sugar, and vanilla until creamy.
9. Unroll the cooled cake, spread the peanut butter filling evenly, then re-roll the cake without the towel.
10. Refrigerate for about 30 minutes before slicing. Serve with whipped cream if desired.

how to serve Chocolate Peanut Butter Swiss Roll

Cut the roll in even slices. Put a slice on each plate. Add a dollop of whipped cream if you like. Serve with coffee or milk. Let guests take a second slice if you want to share.

how to store Chocolate Peanut Butter Swiss Roll

Wrap the roll in plastic wrap. Put it in the fridge for up to 3 days. To freeze, wrap well and store in a box for up to 1 month. Thaw in the fridge before you eat.

tips to make Chocolate Peanut Butter Swiss Roll

• Do not let the cake cool flat before you roll it. Roll while warm.
• Dust the towel with powdered sugar so the cake does not stick.
• Do not overbake. The cake should bend without breaking.
• Chill the filled roll so it cuts clean.
• Read a Swiss roll guide for more help.

variation (if any)

• Add chocolate chips in the filling for more texture.
• Swap peanut butter for Nutella or cream cheese for a milder taste.
• Top with chocolate glaze or a light dust of cocoa.
• Add chopped peanuts on top for a crunch.

FAQs

Q: Can I use crunchy peanut butter?
A: Yes. Crunchy peanut butter adds more texture.

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

Q: What if the cake cracks when I roll it?
A: Warm it a bit, then fill and roll again. Use more filling to hide small cracks.

Q: Can I make it without eggs?
A: This recipe needs eggs for the structure. Try a special egg-free roll recipe if you need no eggs.

Q: How thin should I spread the filling?
A: Spread a thin even layer so the roll stays tight.

Conclusion

For another take on this dessert and full step photos, see this similar Chocolate-Peanut Butter Swiss Roll Cake Recipe.