This Chocolate Peanut Butter Cake Roulade is a rich and decadent dessert that combines the classic pairing of chocolate and peanut butter into a beautiful, elegant cake roll. The soft chocolate sponge cake is filled with a creamy peanut butter mixture and then rolled into a log for a stunning presentation. This roulade is perfect for special occasions, holidays, or whenever you want to indulge in a luscious treat.
INGREDIENTS
- All-purpose flour: 2 cups, to form the base of the cake
- Granulated sugar: 2 cups, for sweetness in the cake
- Unsweetened cocoa powder: 2 cups, for rich chocolate flavor
- Baking powder: 1½ tsp, to help the cake rise
- Salt: ¼ tsp, to balance the sweetness
- Unsalted butter: 2 cups, softened, for richness
- Eggs: 3 large, to bind the ingredients and add structure
- Vanilla extract: 1 tsp, for flavor
- Milk: 2 cups, to keep the cake moist
- Creamy peanut butter: ½ cup, for the peanut butter filling
- Powdered sugar: 1½ cups, to sweeten the filling
- Heavy cream: 2½ cups, whipped to create the light, fluffy filling
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C). Grease a baking tray and line it with parchment paper.
- Step 2:
- In a bowl, whisk together flour, cocoa, baking powder, and salt.
- Step 3:
- Cream the butter and granulated sugar in a separate bowl until light and fluffy. Add the eggs one at a time, followed by vanilla extract and milk.
- Step 4:
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Step 5:
- Pour the batter into the prepared tray and spread it evenly. Bake for 12-15 minutes, then allow the cake to cool slightly.
- Step 6:
- For the filling, mix peanut butter with powdered sugar. Whip the heavy cream until soft peaks form and gently fold it into the peanut butter mixture.
- Step 7:
- Turn the slightly cooled cake onto a cocoa-dusted towel. Spread the peanut butter filling evenly over the cake and roll it into a tight log.
- Step 8:
- Wrap the roulade tightly in plastic wrap and chill in the refrigerator for 1 hour before slicing and serving.
Serving and Storage Tips
- Chill the roulade for at least 1 hour before slicing to ensure clean, neat cuts.
- Store leftovers in the refrigerator for up to 3 days. The roulade can also be frozen for longer storage.
Helpful Notes
- For a more intense chocolate flavor, use dark cocoa powder instead of regular.
- You can also add chopped peanuts or chocolate chips to the filling for added texture.
Tips from Well-Known Chefs
- When rolling the cake, use a clean, cocoa-dusted towel to prevent sticking and keep the cake intact.
Perfect for Special Occasions
This Chocolate Peanut Butter Cake Roulade is a showstopping dessert that’s sure to impress at any special event. The combination of rich chocolate and creamy peanut butter is a match made in dessert heaven, making this roulade the perfect treat for celebrations, holidays, or gatherings.
FAQs
Can I use a different nut butter for the filling?
Yes, you can substitute almond or cashew butter for a different flavor profile.
Can I make the cake ahead of time?
Yes, the roulade can be made a day in advance and stored in the refrigerator until ready to serve.
Can I freeze the roulade?
Yes, wrap the roulade tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
What’s the best way to slice the roulade?
Use a sharp serrated knife to cut clean slices, wiping the knife between each cut for neat presentation.