Description
This Chocolate Peanut Butter Cake Roulade features a soft chocolate sponge rolled with a creamy peanut butter filling and finished with a rich chocolate ganache for an elegant yet approachable dessert.
Ingredients
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup brewed coffee or hot water
- 1 teaspoon vanilla extract
- Powdered sugar, for rolling
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1 to 1 1/2 cups chopped peanut butter cups
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Preheat oven to 350ยฐF and line a 10×15 inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until pale and thick.
- Whisk cocoa powder, flour, baking powder, and salt, then gently fold into egg mixture.
- Stir in coffee or hot water and vanilla extract.
- Spread batter evenly in pan and bake for 13 to 15 minutes.
- Turn hot cake onto a powdered sugar towel, remove parchment, and roll up gently.
- Let cake cool completely while rolled.
- Beat cream cheese and peanut butter until smooth, then mix in powdered sugar and vanilla.
- Whip heavy cream to stiff peaks and fold into peanut butter mixture.
- Stir in chopped peanut butter cups.
- Unroll cooled cake, spread filling evenly, and reroll without towel.
- Refrigerate cake for at least 30 minutes.
- Heat heavy cream and pour over chocolate chips, then stir until smooth.
- Spread chocolate ganache over cake, slice, and serve.
Notes
Roll the cake while warm to prevent cracking and chill before slicing for clean, neat servings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American