Description
A rich and indulgent Chocolate Peanut Butter Cake Roulade, featuring a light, fluffy chocolate cake rolled with a creamy peanut butter filling and topped with whipped cream. This show-stopping dessert is a perfect blend of chocolate and peanut butter!
Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
- Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, or until cake springs back when touched.
- While the cake is baking, combine peanut butter and powdered sugar in a bowl. Set aside.
- Remove cake from oven and immediately turn onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
- Spread peanut butter mixture evenly over warm cake. Starting at the short end, roll up cake and towel together. Let cool completely.
- In a mixing bowl, beat heavy cream and vanilla extract until stiff peaks form. Unroll cake and remove towel. Spread whipped cream over cake, leaving a 1-inch border.
- Roll up cake again, without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Dust with powdered sugar before serving. Enjoy!
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- You can also add chopped peanuts on top of the whipped cream for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes