Introduction

If you’re a fan of the classic combination of chocolate and peanut butter, then this Chocolate Peanut Butter Cake Roulade is the perfect dessert for you. A roulade, or Swiss roll, is a rolled cake filled with a luscious, creamy filling, and this version features a light, chocolatey sponge cake wrapped around a rich peanut butter cream. It’s elegant enough for special occasions but easy enough to whip up whenever you’re in the mood for something indulgent. With every slice, you get a delightful spiral of chocolate and peanut butter that’s hard to resist. Let’s dive into how you can recreate this show-stopping dessert at home.

Ingredients:

For the Cake:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

For the Peanut Butter Filling:

• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1/2 cup heavy cream

Preparation:

Step 1: Prepare the Cake Batter

• Preheat your oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan. Line it with parchment paper for easy release.
• In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
• In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, which will take about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract.
• Slowly add the milk, and mix until smooth. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing.

Step 2: Bake the Cake

• Pour the batter into your prepared jelly roll pan, spreading it evenly to ensure a flat, even cake layer.
• Bake for 12-15 minutes or until a toothpick inserted into the center of the cake comes out clean. Be careful not to overbake the cake, as it needs to remain soft and pliable for rolling.
• Once baked, remove the cake from the oven and allow it to cool in the pan for about 5 minutes.

Step 3: Roll the Cake

• While the cake is still slightly warm, invert it onto a clean kitchen towel that has been dusted with cocoa powder to prevent sticking. Carefully peel away the parchment paper.
• Using the towel to help guide you, gently roll the cake up from one short end, keeping the towel wrapped inside. Allow the rolled cake to cool completely, wrapped in the towel.

Step 4: Make the Peanut Butter Filling

• In a medium-sized bowl, combine the creamy peanut butter and powdered sugar, stirring until smooth and creamy.
• In a separate bowl, whip the heavy cream using an electric mixer until soft peaks form. Be sure not to overwhip, as you want the cream to stay light and airy.
• Gently fold the whipped cream into the peanut butter mixture, creating a light, fluffy filling.

Step 5: Assemble the Cake Roll

• Once the cake is completely cool, carefully unroll it from the towel. Spread the peanut butter filling evenly over the surface of the cake, leaving a small border around the edges.
• Gently re-roll the cake, this time without the towel, into a tight log shape. Use the towel to help guide the cake if needed.

Step 6: Chill the Cake

• Wrap the cake roll in plastic wrap and place it in the refrigerator to chill for at least one hour. Chilling helps the flavors meld together and makes the cake easier to slice.

Step 7: Slice and Serve

• After chilling, unwrap the roulade and slice it into beautiful spiraled pieces. You can dust the top with powdered sugar, drizzle with melted chocolate, or add a sprinkling of cocoa powder for extra decoration.

Cooking Notes:

• Be careful not to overbake the cake, as it needs to remain flexible for rolling.
• When rolling the cake in the towel, make sure it’s still warm to prevent cracking. If it cools too much, the cake may become difficult to roll.
• Ensure the filling is spread evenly to get that beautiful spiral when you slice it.

Serving Suggestions:

This Chocolate Peanut Butter Cake Roulade is best served chilled, and it pairs wonderfully with a glass of cold milk or a hot cup of coffee. You can dress it up by serving each slice with a dollop of whipped cream or a drizzle of chocolate sauce. For a fun twist, you can top it with chopped peanuts for a crunchy texture.

Tips:

• If you’re short on time, you can prepare the cake and filling the night before. Simply assemble the roulade and let it chill overnight.
• If the cake cracks slightly during rolling, don’t worry! The filling will help hold everything together, and any minor imperfections can be hidden with some powdered sugar or a drizzle of chocolate.
• For an extra decadent version, you can mix some chocolate chips into the peanut butter filling or add a layer of chocolate ganache on top of the roulade before serving.

Prep Time:

• 20 minutes

Cooking Time:

• 15 minutes

Total Time:

• 1 hour 30 minutes (including cooling and chilling time)

Nutritional Information (per slice):

• Calories: 310
• Protein: 6g
• Sodium: 170mg

Conclusion:

This Chocolate Peanut Butter Cake Roulade is a delightful dessert that perfectly balances rich chocolate and creamy peanut butter flavors. It’s an easy yet impressive dessert that’s sure to wow your family and friends. With its light and fluffy texture combined with a rich, creamy filling, this roulade is a dream for chocolate and peanut butter lovers alike. Perfect for holidays, birthdays, or whenever you’re in the mood for something sweet and special, this cake roll will make any dessert table shine.

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