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Chocolate Peanut Butter Cake Roulade


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  • Author: Lora
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

As a passionate home cook, I find joy in creating desserts that make any day feel special. If you’re a busy mom or professional looking for a sweet escape, the Chocolate Peanut Butter Cake Roulade is your answer! This delightful dessert marries rich chocolate cake with creamy peanut butter filling, topped with a luscious ganache.


Ingredients

Scale
  • 4 Eggs
  • 1 cup Granulated sugar
  • 1 cup All-purpose flour
  • 1/3 cup Unsweetened cocoa powder
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup Whole milk
  • Powdered sugar for dusting
  • 1 cup Creamy peanut butter
  • 1/2 cup Unsalted butter
  • 2 cups Powdered sugar for filling
  • 1 cup Heavy cream
  • 6 oz Semi-sweet chocolate for ganache

Instructions

  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, lightly greasing it.
  2. In a mixing bowl, beat eggs and sugar until light and fluffy. Sift in flour, cocoa powder, baking powder, and salt, then fold gently. Add vanilla and milk, mixing until combined.
  3. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes until set but still soft.
  4. Dust a kitchen towel with powdered sugar, turn the warm cake onto it, and roll gently with the towel. Let it cool completely.
  5. In a bowl, beat peanut butter, butter, powdered sugar, and heavy cream until smooth.
  6. Unroll the cooled cake and spread the peanut butter filling evenly, leaving a border.
  7. Roll the cake back into a log shape without the towel and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  8. Melt semi-sweet chocolate with a splash of heavy cream until smooth, then let cool slightly before pouring over the roulade.
  9. Drizzle the ganache over the roulade and refrigerate until set. Slice with a sharp knife, cleaning it between cuts.
  10. Plate and enjoy your Chocolate Peanut Butter Cake Roulade with coffee or milk!

Notes

  • Be cautious while rolling the cake to prevent cracking.
  • For a richer flavor, you can add a bit of espresso powder to the batter.
  • The roulade can be made a day ahead and stored in the refrigerator.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 60mg