Chocolate Peanut Butter Cake Roulade

This Chocolate Peanut Butter Cake Roulade is a decadent dessert that combines the richness of chocolate cake with the creamy, savory goodness of peanut butter and whipped cream. The rolled-up cake is filled with a sweet peanut butter layer and topped with fluffy whipped cream, making it a perfect treat for any occasion.

Ingredients

• 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

Directions

1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, about 5 minutes.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until well combined.
4. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
5. While the cake is baking, mix the peanut butter and powdered sugar in a bowl, setting it aside for later.
6. Remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
7. Spread the peanut butter mixture evenly over the warm cake. Starting at the short end, carefully roll up the cake and towel together. Let it cool completely.
8. In a separate mixing bowl, beat the heavy cream and vanilla extract until stiff peaks form. Once the cake has cooled, unroll it and remove the towel. Spread the whipped cream over the cake, leaving a 1-inch border on all sides.
9. Roll the cake up again, this time without the towel. Wrap the roulade in plastic wrap and refrigerate for at least 1 hour.
10. Before serving, dust the roulade with powdered sugar for a finishing touch. Slice, serve, and enjoy!

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 1 hour 45 minutes

Variations

• Nutty topping: Sprinkle chopped peanuts or crushed peanut brittle on top of the roulade before serving for an added crunch.
• Chocolate ganache: Drizzle melted chocolate ganache over the top instead of powdered sugar for a richer finish.
• Vegan version: Substitute eggs with a flaxseed mixture and use dairy-free whipped cream and peanut butter for a vegan-friendly option.
• Flavored whipped cream: Add a tablespoon of peanut butter to the whipped cream for a more intense peanut flavor.

Storage and Reheating

• Storage: Store any leftovers in the refrigerator, wrapped in plastic wrap or an airtight container, for up to 3 days.
• Reheating: This cake roulade is best served cold. However, you can allow it to come to room temperature before serving if desired.

10 FAQs

1. Can I make this ahead of time? Yes, the roulade can be made a day in advance and stored in the fridge, making it perfect for parties or gatherings.
2. Can I use a different nut butter? Yes, you can replace peanut butter with almond butter, cashew butter, or any other nut butter of your choice.
3. Can I freeze this cake roulade? Yes, you can freeze the roulade for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge before serving.
4. What if I don’t have a jelly roll pan? If you don’t have a jelly roll pan, you can use any baking sheet with raised edges, but the cake may be thinner and cook more quickly, so monitor the baking time.
5. Can I use chocolate cake mix instead of homemade batter? Yes, you can substitute a chocolate cake mix for the homemade batter for a quicker version of the roulade.
6. What other fillings can I use? You can fill the roulade with different flavors like vanilla buttercream, fruit preserves, or chocolate ganache for a different twist.
7. Can I add a chocolate layer inside? Yes, you can drizzle melted chocolate over the peanut butter layer before rolling up the cake for a double-layer filling.
8. How do I prevent the cake from cracking when rolling? Be sure to roll the cake while it’s still warm and use a kitchen towel to help with the rolling process. Don’t let it cool too long before rolling.
9. Can I use a hand mixer instead of a stand mixer? Yes, a hand mixer works perfectly fine for whipping the eggs and cream.
10. How do I know when the cake is done? The cake is done when it springs back lightly when touched in the center. It should not be jiggly or wet.

Conclusion

This Chocolate Peanut Butter Cake Roulade is a show-stopping dessert that combines rich chocolate, creamy peanut butter, and fluffy whipped cream into one delicious treat. The combination of flavors and textures makes it the perfect dessert for special occasions, and its simple preparation ensures you won’t spend hours in the kitchen. Whether served at a party or as an indulgent weekend treat, this roulade is sure to impress!

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