Chocolate Peanut Butter Cake Roulade
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
- 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.