Chocolate Peanut Butter Cake Roulade (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour.
02 -
2 cups granulated sugar.
03 -
2 cups unsweetened cocoa powder.
04 -
1½ tsp baking powder.
05 -
¼ tsp salt.
06 -
2 cups unsalted butter, softened.
07 -
3 large eggs.
08 -
1 tsp vanilla extract.
09 -
2 cups milk.
10 -
½ cup creamy peanut butter.
11 -
1½ cups powdered sugar.
12 -
2½ cups heavy cream.
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a baking tray and line it with parchment paper.
02 -
In a bowl, whisk together flour, cocoa, baking powder, and salt.
03 -
In a separate bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract and milk.
04 -
Gradually add the dry ingredients to the wet mixture, stirring until smooth.
05 -
Pour the batter into the prepared tray, spreading it evenly. Bake for 12-15 minutes, then allow the cake to cool slightly.
06 -
For the filling, mix peanut butter with powdered sugar. Whip heavy cream until soft peaks form, then fold into the peanut butter mixture.
07 -
Turn the slightly cooled cake onto a cocoa-dusted towel. Spread the filling over the cake and roll it into a tight log.
08 -
Wrap the roulade in plastic wrap and chill in the refrigerator for 1 hour before slicing.
# Notes:
01 -
This decadent chocolate roulade, filled with a creamy peanut butter center, is perfect for any special occasion or gathering.