Chocolate Peanut Butter Cake Roulade

Chocolate Peanut Butter Cake Roulade is a delightful dessert that combines rich chocolate flavor with creamy peanut butter. This delicious cake is rolled up with a smooth filling and topped with a sweet chocolate ganache. It’s perfect for special occasions or just a sweet treat to enjoy at home.

Why Make This Recipe

This recipe is a fantastic way to impress your friends and family. The combination of chocolate and peanut butter is loved by many, making this dessert a crowd-pleaser. Plus, the unique roulade shape adds a touch of elegance to your table. It’s not just tasty, but it also looks beautiful when served!

How to Make Chocolate Peanut Butter Cake Roulade

Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
4 large eggs
1/4 cup milk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup heavy cream
1 tsp vanilla extract
1/2 cup heavy cream (for ganache)
1 cup semi-sweet chocolate chips

Directions:

Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the eggs and granulated sugar together until light and fluffy. Add the milk and vanilla extract, then mix well.
In another bowl, sift the flour, cocoa powder, baking powder, and salt together. Gradually fold this dry mixture into the egg mixture until combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes until the cake springs back when lightly touched.
Remove the cake from the oven and cool for 5 minutes. Invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment and roll the cake up in the towel from one short edge. Let it cool completely.
In a mixing bowl, beat together the peanut butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
Unroll the cooled cake and spread the peanut butter filling evenly on top. Carefully roll the cake back up and place it seam-side down on a serving plate.
Heat the heavy cream in a saucepan until just simmering. Pour it over the chocolate chips and let it sit for a few minutes. Stir until smooth and drizzle it over the rolled cake.
Slice and enjoy your chocolate-peanut butter creation!

How to Serve Chocolate Peanut Butter Cake Roulade

Serve the Chocolate Peanut Butter Cake Roulade chilled or at room temperature. You can slice it into rounds for individual servings. Adding a dollop of whipped cream or a scoop of vanilla ice cream on the side can make it even better!

How to Store Chocolate Peanut Butter Cake Roulade

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze it for longer storage; just wrap it tightly in plastic wrap and aluminum foil.

Tips to Make Chocolate Peanut Butter Cake Roulade

Make sure your eggs are at room temperature for the best texture in your cake.
Be gentle when rolling the cake to avoid cracks.
Dust the cake with powdered sugar before serving for an extra touch of sweetness.

Variation

Feel free to add some chopped nuts or chocolate chips to the peanut butter filling for an extra crunch!

FAQs

1. Can I use natural peanut butter instead of creamy peanut butter?
Yes, you can use natural peanut butter, but it may change the texture a bit since it can be more oily.

2. Can I make this cake ahead of time?
Absolutely! You can make the roulade a day in advance and keep it wrapped in the fridge.

3. What other fillings can I use?
You can try using chocolate mousse or whipped cream for a different flavor.