Introduction to Chocolate Peanut Butter Cake Roulade
As a busy mom, I know how sweet moments can easily slip away. That’s why I absolutely adore this Chocolate Peanut Butter Cake Roulade recipe! It’s not just a dessert; it’s an experience that brings joy to my family. Imagine impressing your loved ones with a show-stopping cake that’s surprisingly simple to whip up. This roulade is perfect for any occasion, whether it’s a birthday, a holiday gathering, or just a well-deserved treat after a long week. With its rich chocolate and creamy peanut butter filling, you’re in for a delightful indulgence.
Why You’ll Love This Chocolate Peanut Butter Cake Roulade
This Chocolate Peanut Butter Cake Roulade is not just another dessert; it’s a quick, delicious solution for your busy schedule. With a prep time of just 30 minutes, this cake gives you the luxury of splendid taste without hours in the kitchen. The combination of luscious chocolate and peanut butter creates a flavor medley that’s simply irresistible. Plus, it’s a fabulous way to celebrate special moments or turn an ordinary evening into something extraordinary!
Ingredients for Chocolate Peanut Butter Cake Roulade
Gathering the right ingredients is half the fun! Here’s what you’ll need to create this delightful Chocolate Peanut Butter Cake Roulade. Remember, exact measurements are listed at the bottom of the article for easy printing.
- Eggs: These are essential for structure and moisture. Fresh eggs always work best.
- Granulated sugar: Adds sweetness and helps in creating a light, fluffy texture.
- All-purpose flour: This is your base; it provides structure to the cake while keeping it light.
- Unsweetened cocoa powder: This brings the rich chocolate flavor to life without extra sugar.
- Baking powder: A must for leavening; it helps the cake rise beautifully.
- Salt: Just a pinch to enhance all the flavors and balance sweetness.
- Vanilla extract: A lovely aromatic touch that adds a warm depth to the flavor profile.
- Whole milk: Contributes moisture and richness, making your cake tender.
- Powdered sugar: Needed for dusting and making a sweetened filling.
- Creamy peanut butter: The star of the show, bringing that delightful nutty richness!
- Unsalted butter: It adds creaminess and texture to the filling, balancing the peanut butter.
- Heavy cream: Essential for creating a smooth peanut butter filling and a luscious ganache.
- Semi-sweet chocolate: Used for the ganache that beautifully coats your roulade, offering that irresistible gooey factor.
Feel free to get creative! If you’re out of peanut butter, almond or cashew butter could work as a charming substitute. Plus, depending on your preference, you could experiment with dark chocolate for an even richer ganache. Enjoy making this indulgent treat!
How to Make Chocolate Peanut Butter Cake Roulade
Now, let’s dive into making this scrumptious Chocolate Peanut Butter Cake Roulade. With these clear steps, you’ll have a decadent dessert ready to impress!
Step 1 – Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it warms, take a jelly roll pan and line it with parchment paper. A light grease will help the cake slide out easily, so don’t skip this part!
Step 2 – Make the Cake Batter
In a mixing bowl, beat together the eggs and granulated sugar until the mixture turns light and fluffy, resembling sunshine in the mixing bowl. Then, sift in the all-purpose flour, cocoa powder, baking powder, and salt for that delightful chocolatey goodness. Gently fold it all together. To finish this step, add a splash of vanilla extract and the whole milk, mixing until just combined.
Step 3 – Bake the Cake
Pour your velvety batter into the prepared pan, spreading it into the corners with a spatula. Pop it in the oven and bake for 10-12 minutes. Keep an eye on it! The cake should be set but still soft, perfect for rolling.
Step 4 – Roll While Warm
Once out of the oven, place a clean kitchen towel on your counter and dust it lightly with powdered sugar. Carefully flip the warm cake onto the towel. Slowly peel off the parchment paper, and then roll it up gently along with the towel. This helps it maintain its shape as it cools—a little tip I swear by!
Step 5 – Prepare the Peanut Butter Filling
While your cake cools, whip up the creamy peanut butter filling. In a bowl, combine the creamy peanut butter, unsalted butter, powdered sugar, and heavy cream. Beat until it’s a smooth, delectable spread that you’ll want to nibble on by the spoonful!
Step 6 – Unroll and Fill
Once the cake is completely cool, gently unroll it. Now, spread that luscious peanut butter filling evenly over the surface of the cake. Just remember to leave a little border around the edges to avoid overflow when you roll it back up!
Step 7 – Roll It Back Up
Carefully roll the cake back into its original log shape, this time without the towel. Wrap it securely in plastic wrap and place it in the refrigerator for at least 30 minutes. This helps it set and makes slicing much easier!
Step 8 – Make the Chocolate Ganache
Your roulade is almost ready! Melt the semi-sweet chocolate with a splash of heavy cream in a bowl until it’s smooth and glossy. Let it cool slightly before you pour it over the roulade, ensuring a beautiful and decadent glaze.
Step 9 – Final Touches
Drizzle that velvety ganache over your rolled cake, allowing it to cascade down the sides—it’s a beautiful sight! Place the finished roulade back in the fridge until the ganache is set. The wait will be worth it!
Step 10 – Serve and Enjoy
Once everything is set, slice your Chocolate Peanut Butter Cake Roulade using a sharp knife. A clean cut between slices will make for a beautiful presentation. For an extra touch, serve it with a dollop of whipped cream and a cup of coffee, or pair it with a refreshing glass of milk. Enjoy every bite of this decadent delight!
Tips for Success
- Always preheat your oven to ensure even baking.
- Coat the towel with powdered sugar generously to prevent sticking.
- Let the cake cool completely before unrolling to avoid cracks.
- Use a serrated knife for cleaner, prettier slices.
- For a cute presentation, garnish with fresh berries or mint leaves.
- Store any leftovers tightly wrapped to keep them fresh.
Equipment Needed
- Jelly roll pan: A standard baking sheet works too if you don’t have one.
- Parchment paper: Wax paper is an alternative, but parchment is best for easy release.
- Mixing bowls: Use any medium-sized bowls you have handy.
- Whisk or electric mixer: A hand whisk is perfect if you’d rather keep it simple.
- Serrated knife: A regular knife can be used, but serrated ones create cleaner cuts.
Variations
- Nut-Free Option: Use sun butter instead of peanut butter for a nut-free treat.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free blend to make this roulade suitable for gluten-sensitive friends.
- Vegan Twist: Replace eggs with flaxseed meal mixed with water, and use a dairy-free butter and milk for a plant-based delight.
- Minty Fresh: Add a few drops of peppermint extract to the chocolate ganache for a refreshing mint-chocolate flavor.
- Fruit Infusion: Layer in some fresh banana slices with the peanut butter filling for added flavor and texture.
Serving Suggestions
- Pair with a dollop of freshly whipped cream to elevate the richness.
- Serve alongside fresh berries for a pop of color and tartness.
- Enjoy with a steaming cup of coffee or a glass of cold milk.
- Drizzle extra chocolate or caramel sauce for added indulgence.
FAQs about Chocolate Peanut Butter Cake Roulade
Can I make the Chocolate Peanut Butter Cake Roulade ahead of time?
Absolutely! This roulade can be made a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. The flavors will meld beautifully overnight!
What can I use instead of heavy cream for the filling?
If you want a lighter option, you can use Greek yogurt or whipped coconut cream. Both will provide a creamy texture without the richness of heavy cream.
How do I store leftovers of the roulade?
Store any leftover slices in an airtight container in the refrigerator. They should stay fresh for up to three days, which makes it a perfect treat to grab on the go!
Can I freeze the Chocolate Peanut Butter Cake Roulade?
Yes, you can! Wrap it well in plastic wrap and then in aluminum foil before freezing. It can last up to three months, just remember to slice it before you freeze it for easy serving later.
What are some creative toppings I could use?
You can get creative with toppings! Try crushed peanuts for crunch, or sprinkle with cocoa powder for a sophisticated touch. A drizzle of caramel sauce can also add a sweet twist!
Final Thoughts
The magic of this Chocolate Peanut Butter Cake Roulade lies in its ability to turn an ordinary day into a celebration. With every slice, you get a delightful melody of rich chocolate and creamy peanut butter that dances on the palate. It’s more than just a dessert; it’s a heartfelt expression of love for family and friends. Whether it’s a cozy evening at home or a special celebration, this cake is sure to bring smiles and joy. Indulge in the recipe, and share those sweet moments with your loved ones—they’re the icing on the cake of life!
Print
Chocolate Peanut Butter Cake Roulade: Indulge Today!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and indulgent Chocolate Peanut Butter Cake Roulade, perfect for dessert lovers.
Ingredients
- 4 Eggs
- 1 cup Granulated sugar
- 3/4 cup All-purpose flour
- 1/2 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
- 1/2 cup Creamy peanut butter
- 1/4 cup Unsalted butter
- 1/2 cup Powdered sugar for filling
- 1/2 cup Heavy cream
- 4 oz Semi-sweet chocolate for ganache
Instructions
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the Cake Batter: In a mixing bowl, beat eggs and sugar until light and fluffy. Sift in the flour, cocoa powder, baking powder, and salt, then fold gently. Add vanilla extract and milk, mixing just until combined.
- Bake the Cake: Pour the batter evenly into the prepared pan, spreading it to all corners. Bake for 10-12 minutes until the cake is set but still soft.
- Roll While Warm: Lay a clean kitchen towel on a flat surface and dust it with powdered sugar. Carefully turn the warm cake onto the towel, peel off the parchment paper, and roll it up gently with the towel. Let it cool completely.
- Prepare the Peanut Butter Filling: In a bowl, beat peanut butter, butter, powdered sugar, and heavy cream until smooth and creamy.
- Unroll and Fill: Gently unroll the cooled cake, spreading an even layer of peanut butter filling over the surface. Be sure to leave a small border to prevent overflow.
- Roll It Back Up: Carefully roll the cake back into a log shape without the towel. Wrap it in plastic wrap and refrigerate for at least 30 minutes to set.
- Make the Chocolate Ganache: Melt semi-sweet chocolate with a splash of heavy cream until smooth. Let it cool slightly before pouring over the roulade.
- Final Touches: Drizzle the ganache over the roulade and refrigerate until set. Slice with a sharp knife, wiping it clean between cuts for neat servings.
- Serve and Enjoy: Plate your Chocolate Peanut Butter Cake Roulade and enjoy this delightful dessert with a cup of coffee or a glass of milk!
Notes
- Ensure the cake is completely cool before unrolling it to avoid cracking.
- Use a serrated knife for slicing the roulade for cleaner cuts.
- Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
