Description
This decadent Chocolate Peanut Butter Cake Roulade is a show-stopping dessert featuring a light and fluffy chocolate cake filled with creamy peanut butter filling, topped with whipped cream, chocolate shavings, and crunchy peanuts. It’s the ultimate treat for chocolate and peanut butter lovers!
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup peanut butter (smooth)
- 1/2 cup heavy cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup whipped cream (for filling and topping)
- Chocolate shavings and peanuts (for garnish)
Instructions
- Preheat the oven to 350°F (180°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until thick and pale.
- Sift in the flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes.
- While the cake is baking, lay a clean kitchen towel on the counter and dust with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Roll up the cake with the towel from short end to short end. Let it cool completely.
- In a mixing bowl, beat the peanut butter, heavy cream, powdered sugar, and vanilla extract until smooth.
- Carefully unroll the cake and spread the peanut butter mixture evenly over the surface.
- Roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for 1-2 hours.
- Before serving, top with whipped cream, chocolate shavings, and peanuts for garnish.
Notes
- Make sure the cake is completely cool before adding the filling to prevent it from melting.
- You can use crunchy peanut butter for extra texture in the filling if preferred.
- Prep Time: 20 minutes
- Cook Time: 15 minutes