A luscious dessert combining chocolate sponge cake, creamy peanut butter filling, and rich chocolate ganache, topped with crunchy chopped peanuts for extra texture and flavor.
Ingredients
For the chocolate sponge cake:
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, separated
- ½ cup sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- ¼ cup powdered sugar (for dusting)
For the peanut butter filling:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For the topping:
- Chopped peanuts
Instructions
Step 1: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
Step 2: Sift flour, cocoa powder, baking powder, and salt into a bowl. Beat egg yolks with sugar until thick, then mix in vanilla and milk.
Fold in egg whites and dry ingredients gently.
Step 3: Spread batter evenly in the pan. Bake for 10–12 minutes.
Dust a clean towel with powdered sugar, turn the cake onto it, remove parchment, and roll up with the towel.
Cool completely.
Step 4: Beat peanut butter and butter until creamy. Gradually add powdered sugar, vanilla, and milk until smooth.
Unroll cooled cake and spread filling evenly, leaving a small border. Roll back tightly.
Step 5: Heat heavy cream until hot but not boiling. Pour over chocolate chips, let sit, then stir until glossy.
Cool slightly and spread ganache over roulade.
Step 6: Top the roulade with chopped peanuts. Refrigerate for at least 1 hour. Slice and serve chilled or at room temperature.
Frequently Asked Questions (FAQs)
1. Can I use natural peanut butter?
Yes, but ensure it’s well-stirred to avoid separation.
2. How do I prevent the cake from cracking?
Roll it while warm to maintain flexibility.
3. Can I substitute the ganache with frosting?
Yes, chocolate frosting is a great alternative.
4. How long can I store the roulade?
It keeps well refrigerated for up to 3 days.
5. Can I freeze the roulade?
Yes, freeze it without ganache, then add the ganache after thawing.
Chocolate Peanut Butter Cake Roulade
Ingredients
For the chocolate sponge cake:
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs separated
- ½ cup sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- ¼ cup powdered sugar for dusting
For the peanut butter filling:
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For the topping:
- Chopped peanuts
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
- Sift flour, cocoa powder, baking powder, and salt into a bowl. Beat egg yolks with sugar until thick, then mix in vanilla and milk. Fold in egg whites and dry ingredients gently.
- Spread batter evenly in the pan. Bake for 10–12 minutes.
- Dust a clean towel with powdered sugar, turn the cake onto it, remove parchment, and roll up with the towel. Cool completely.
- Beat peanut butter and butter until creamy. Gradually add powdered sugar, vanilla, and milk until smooth.
- Unroll cooled cake and spread filling evenly, leaving a small border. Roll back tightly.
- Heat heavy cream until hot but not boiling. Pour over chocolate chips, let sit, then stir until glossy. Cool slightly and spread ganache over roulade.
- Top the roulade with chopped peanuts. Refrigerate for at least 1 hour. Slice and serve chilled or at room temperature.
