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Chocolate Peanut Butter Cake Roulade

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An indulgent chocolate cake rolled with a creamy peanut butter filling, perfect for special occasions.

Ingredients

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  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (to adjust consistency)
  • 1 cup semi-sweet chocolate chips (optional)
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare your 15 x 10 inch jelly roll pan by lining it with parchment paper and lightly greasing it.
  2. Combine the eggs and granulated sugar in a large mixing bowl and beat until thick and pale.
  3. Add the vanilla extract and mix.
  4. In a separate bowl, mix the flour, cocoa powder, baking powder, and salt.
  5. Fold the dry ingredients into the egg mixture until well combined.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 12-15 minutes or until a toothpick comes out clean.
  8. Cool the cake for a few minutes, then invert it onto a towel dusted with powdered sugar.
  9. Roll the cake using the towel and let it cool completely.
  10. Beat together the peanut butter, powdered sugar, butter, vanilla, and milk until smooth.
  11. Unroll the cake and spread the peanut butter filling evenly.
  12. Roll the cake back up without the towel and place seam-side down on a platter.
  13. Heat the heavy cream in a saucepan until simmering, then stir in chocolate chips to make the ganache.
  14. Drizzle the ganache over the cake and slice to serve.

Notes

Ensure the egg whites are free of yolk for the best rise. Dusting the towel with powdered sugar helps avoid sticking.

Nutrition

Find it online: https://yummyfirst.com/chocolate-peanut-butter-cake-roulade/