Chocolate and Peanut Butter Swiss Roll

If you’re looking for a delightful dessert that blends rich chocolate with creamy peanut butter, the Chocolate and Peanut Butter Swiss Roll is perfect for you. This rolled cake is not only visually stunning but also a treat for your taste buds. It’s soft, fluffy, and filled with a smooth peanut butter filling, topped off with a luscious chocolate ganache. Whether it’s for a special occasion or just a sweet craving, this recipe has got you covered.

Why Make This Recipe

This Swiss Roll is an impressive dessert that is surprisingly easy to make. Its combination of flavors is hard to resist, making it a hit at parties, family gatherings, or simply a treat for yourself. Plus, it’s fun to make! Rolling up the cake creates a beautiful presentation, and the kids can even get involved. With ingredients that are commonly found in your pantry, this recipe is a must-try.

How to Make Chocolate and Peanut Butter Swiss Roll

Ingredients

4 large eggs, separated
1/2 cup granulated sugar, divided
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 cup milk
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Peanut butter balls or candies for decoration
Extra melted peanut butter or chocolate for drizzling

Directions

Preheat the oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
In a large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until thick and pale.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the egg yolk mixture.
In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
Fold the beaten egg whites into the chocolate batter in two additions, being careful not to deflate the mixture.
Pour the batter into the prepared pan and spread evenly.
Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Starting from one of the short sides, roll the cake and towel together into a tight log. Place on a wire rack to cool completely.
To make the peanut butter filling, beat the powdered sugar, peanut butter, and softened butter together in a bowl until smooth.
Add the milk and beat until the mixture is light and fluffy.
Once the cake is completely cool, carefully unroll it. Spread the peanut butter filling evenly over the entire surface.
Reroll the cake tightly, without the towel. Place seam-side down on a serving platter.
To make the chocolate ganache, place the chocolate chips in a heatproof bowl.
Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips.
Let it sit for 5 minutes, then whisk until smooth and glossy.
Pour the ganache over the top of the cake, allowing it to drip down the sides.
Decorate with peanut butter balls and a drizzle of extra melted peanut butter or chocolate.
Refrigerate for at least 30 minutes to set the ganache before slicing and serving.

How to Serve Chocolate and Peanut Butter Swiss Roll

Serve this Swiss Roll by slicing it into generous pieces. You can plate each slice individually and garnish with extra peanut butter candies or a drizzle of chocolate sauce. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Store Chocolate and Peanut Butter Swiss Roll

Store any leftover Swiss Roll in an airtight container in the refrigerator. It will keep well for up to 3 days. If you want to freeze it, wrap it tightly in plastic wrap and then in aluminum foil; it can last up to 2 months in the freezer.

Tips to Make Chocolate and Peanut Butter Swiss Roll

Make sure your eggs are at room temperature for better volume when whipping.
Don’t skip the step of dusting the towel with powdered sugar; this will prevent the cake from sticking.
Be gentle when folding the beaten egg whites into the batter to keep the batter light and airy.

Variation

You can switch up the flavor by using almond butter instead of peanut butter. Additionally, try adding crushed nuts or chocolate chips to the filling for an extra crunch.

FAQs

Can I make this Swiss Roll ahead of time?
Yes! You can bake the Swiss Roll a day in advance. Just make sure it’s wrapped properly before storing it in the fridge.
What if I don’t have a jelly roll pan?
You can use a regular baking sheet but ensure it’s the right size. The batter should be spread evenly for the cake to roll successfully.
Can I use another type of chocolate for the ganache?
Yes, you can experiment with milk chocolate or dark chocolate chips, depending on your preference for sweetness or richness.