Description
This Chocolate Peanut Butter Cake Roulade is a show-stopping dessert that brings together the classic combination of rich chocolate and creamy peanut butter. A soft, airy chocolate sponge is filled with a sweet, salty peanut butter filling, then rolled into a perfect spiral for an impressive presentation. Topped with a drizzle of chocolate or your favorite garnishes, this dessert is ideal for special occasions or whenever you need an indulgent treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate 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. Stir in the vanilla extract and milk until combined.
Gradually fold the dry ingredients into the butter mixture until just combined. Pour the batter into a greased and lined baking sheet, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool slightly.
While the cake cools, prepare the peanut butter filling. In a bowl, combine the creamy peanut butter and powdered sugar until smooth. Whip the heavy cream in another bowl until soft peaks form, then gently fold it into the peanut butter mixture until well combined.
Once the cake is cool, carefully invert it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper, then spread the peanut butter filling evenly over the cake. Starting from one edge, carefully roll the cake into a log shape, using the towel to help.
Wrap the cake roll in plastic wrap and refrigerate for at least one hour. Slice and serve your delicious chocolate peanut butter cake roll and
Enjoy
Notes
- Choosing the Right Peanut Butter: For the best texture and flavor, use a creamy, no-stir peanut butter. If you prefer a bit more texture, feel free to use crunchy peanut butter, which will add small peanut bits throughout the filling.
- Avoiding Cake Cracks: Rolling the sponge while it’s still warm is the key to avoiding cracks. If your cake does crack, don’t worry! A drizzle of melted chocolate or whipped cream can hide any imperfections, ensuring a beautiful final presentation.
- Make-Ahead Tips: You can prepare the roulade a day or two in advance and store it in the fridge. Wait to add any final toppings or garnishes just before serving for the best presentation.
- Filling Variations: While peanut butter is the star here, you can experiment with other fillings such as almond butter or cashew butter. For a fruity twist, add a thin layer of fruit preserves (raspberry or strawberry works well) beneath the peanut butter filling.
- Topping Ideas: Elevate your roulade by drizzling it with chocolate ganache, sprinkling it with crushed peanuts, or serving it alongside a scoop of vanilla ice cream. These additions add texture, flavor, and visual appeal.
- Serving Tip: For clean slices, use a sharp knife and wipe the blade between cuts. This ensures each slice shows the beautiful spiral of chocolate cake and peanut butter filling.