Chocolate Peanut Butter Cake Roulade
Indulge in the perfect combination of rich chocolate sponge cake and creamy peanut butter filling with this decadent roulade. This dessert is light, airy, and packed with flavor, making it an irresistible treat for any occasion. With a soft, flexible cake that rolls easily and a luscious peanut butter filling, this recipe will become a favorite in your kitchen.
Ingredients
- Eggs
- Granulated sugar
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Vanilla extract
- Whole milk
- Powdered sugar for dusting
- Creamy peanut butter
- Unsalted butter
- Powdered sugar for filling
- Heavy cream
- Semi-sweet chocolate for ganache
Instructions
Preheat and Prepare:
- Start by preheating your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it to prevent sticking.
Make the Cake Batter:
- In a mixing bowl, beat eggs and sugar until light and fluffy. Sift in the flour, cocoa powder, baking powder, and salt, then fold gently. Add vanilla extract and milk, mixing just until combined.
Bake the Cake:
- Pour the batter evenly into the prepared pan, spreading it to all corners. Bake for 10-12 minutes until the cake is set but still soft.
Roll While Warm:
- Lay a clean kitchen towel on a flat surface and dust it with powdered sugar. Carefully turn the warm cake onto the towel, peel off the parchment paper, and roll it up gently with the towel. Let it cool completely.
Prepare the Peanut Butter Filling:
- In a bowl, beat peanut butter, butter, powdered sugar, and heavy cream until smooth and creamy.
Unroll and Fill:
- Gently unroll the cooled cake, spreading an even layer of peanut butter filling over the surface. Be sure to leave a small border to prevent overflow.
Roll It Back Up:
- Carefully roll the cake back into a log shape without the towel. Wrap it in plastic wrap and refrigerate for at least 30 minutes to set.
Make the Chocolate Ganache:
- Melt semi-sweet chocolate with a splash of heavy cream until smooth. Let it cool slightly before pouring over the roulade.
Final Touches:
- Drizzle the ganache over the roulade and refrigerate until set. Slice with a sharp knife, wiping it clean between cuts for neat servings.
Serve and Enjoy:
- Plate your Chocolate Peanut Butter Cake Roulade and enjoy this delightful dessert with a cup of coffee or a glass of milk!