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.
how to make Gooey Chocolate Peanut Cake Roll
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 3 large eggs
- 1 cup sugar
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 cup chocolate ganache (for filling)
- Powdered sugar (for dusting)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, sift together flour, cocoa powder, and baking powder.
- In another bowl, beat the eggs and sugar together until light and fluffy. Stir in melted butter and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spread the batter evenly on the prepared baking sheet and bake for 12-15 minutes.
- When done, remove from oven and immediately roll the cake with the parchment paper while it’s warm. Let it cool completely.
- Once cooled, unroll the cake and spread the peanut butter and chocolate ganache over the surface.
- Roll the cake again, without the parchment paper, and dust with powdered sugar before serving.
how to serve Gooey Chocolate Peanut Cake Roll
To serve this cake roll, slice it into pieces and arrange them on a platter. You can dust additional powdered sugar on top for extra sweetness. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream if you want to make it even more special.
how to store Gooey Chocolate Peanut Cake Roll
You can store the cake roll in an airtight container at room temperature for up to three days. If you want to keep it longer, put it in the refrigerator, where it can last for about a week. Before serving, let it come to room temperature, so it remains soft and delicious.
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
Cake Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 3 large eggs
- 1 cup sugar
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
Filling Ingredients
- 1/2 cup creamy peanut butter
- 1 cup chocolate ganache (for filling)
- Powdered sugar (for dusting)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, sift together flour, cocoa powder, and baking powder.
- In another bowl, beat the eggs and sugar together until light and fluffy. Stir in melted butter and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spread the batter evenly on the prepared baking sheet and bake for 12-15 minutes.
- When done, remove from oven and immediately roll the cake with the parchment paper while it’s warm. Let it cool completely.
- Once cooled, unroll the cake and spread the peanut butter and chocolate ganache over the surface.
- Roll the cake again, without the parchment paper, and dust with powdered sugar before serving.
