why make this recipe
Gooey Chocolate Peanut Cake Roll is a delicious dessert that combines rich chocolate flavor with creamy peanut butter. This cake roll is not only easy to make but also perfect for gatherings, celebrations, or simply to satisfy a sweet tooth. The combination of textures—from the soft cake to the gooey filling—makes it a treat that everyone will enjoy.
tips to make Gooey Chocolate Peanut Cake Roll
- Make sure to roll the cake while it is still warm, as this helps prevent cracking.
- When spreading the peanut butter and ganache, be generous for an extra gooey experience!
- You can use milk or dark chocolate for the ganache based on your taste preference.
variation
For a twist, try adding chopped nuts, like peanuts or walnuts, to the filling for added crunch. You can also substitute the peanut butter with almond or cashew butter for a different flavor.
FAQs
Can I make this cake roll ahead of time?
Yes, you can make it a day in advance. Just store it in the refrigerator and let it sit at room temperature before serving.What if I don’t have cocoa powder?
If you don’t have cocoa powder, you can use an equal amount of carob powder for a similar taste.Can I freeze the cake roll?
Yes, you can freeze it. Wrap it tightly in plastic wrap and then foil. It can last up to three months in the freezer. To enjoy, thaw it in the refrigerator overnight.
Gooey Chocolate Peanut Cake Roll
Ingredients
For the Chocolate Sponge:
- 4 large eggs room temperature
- ¾ cup 150g granulated sugar
- ½ cup 40g unsweetened cocoa powder
- ½ cup 65g all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
For the Peanut Butter Cream Filling:
- ¾ cup 180ml cold heavy whipping cream
- ½ cup 125g creamy peanut butter
- ¼ cup 30g powdered sugar
- 1 tsp vanilla extract
- Optional: Pinch of salt
Add-Ins & Topping:
- ½ cup 75g mini peanut butter cups, chopped
- ¼ cup 60ml heavy cream
- 100 g 3.5 oz semi-sweet chocolate, chopped (for ganache)
- Extra peanut butter cups for topping
- Optional: Crushed peanuts
Instructions
Make the Chocolate Sponge:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and sugar together for about 5 minutes, or until thick and pale.
- Add vanilla extract and mix to combine.
- In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
- Gently fold dry ingredients into the egg mixture until just incorporated.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 10–12 minutes, or until the cake springs back when gently pressed.
- Immediately turn the hot cake onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Carefully peel off the parchment paper, roll up the cake with the towel, and let cool completely.
Make the Peanut Butter Filling:
- Whip the heavy cream to soft peaks and set aside.
- In a separate bowl, mix together the peanut butter, powdered sugar, vanilla, and salt until smooth.
- Gently fold in the whipped cream until the filling is light and fluffy.
- Stir in the chopped mini peanut butter cups.
Assemble the Roll Cake:
- Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface.
- Re-roll the cake without the towel. Wrap tightly in plastic wrap and chill for at least 1 hour to firm up.
Make the Ganache & Decorate:
- Heat ¼ cup heavy cream until just simmering, then pour over chopped chocolate. Let sit for 1 minute and stir until smooth and shiny.
- Allow ganache to cool slightly, then pour it over the rolled cake, letting it drip down the sides.
- Top with extra chopped peanut butter cups and crushed peanuts, if desired.
- Chill briefly before slicing for clean cuts.
