Instructions
Step 1: Prepare the Cake
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line with parchment paper.
- Sift together flour, cocoa powder, baking powder, and salt. Set aside.
- Beat eggs and sugar on high for 3-4 minutes until thick and pale.
- Add vanilla and mix. Gently fold in dry ingredients, then melted butter.
- Pour batter into pan and spread evenly. Bake 10-12 minutes, until it springs back when touched.
Step 2: Roll the Cake
- Dust a clean kitchen towel with powdered sugar.
- Invert cake onto towel, peel off parchment, and dust the top with more powdered sugar.
- Starting at a short end, gently roll the cake tightly in the towel.
- Let cool completely in the towel.
Step 3: Prepare the Peanut Butter Filling
- Beat peanut butter and softened butter until smooth and creamy.
- Add powdered sugar, vanilla, and heavy cream; beat until light and fluffy. Add more cream if needed.
Step 4: Fill and Roll the Cake
- Unroll the cooled cake from the towel.
- Spread peanut butter filling evenly, leaving a small border.
- Gently re-roll the cake (without the towel).
- Place seam-side down on a serving platter.
Step 5: Prepare the Chocolate Ganache (Optional)
- Heat heavy cream until simmering. Remove from heat, add chocolate chips, and stir until smooth.
- Cool slightly, then pour over the roulade.
Step 6: Chill and Serve
- Refrigerate for at least 30 minutes.
- Slice and serve chilled or at room temperature.
Cook Notes & Tips
- Rolling the warm cake prevents cracks. Use a powdered sugar-dusted towel.
- The peanut butter filling should be smooth and spreadable; add more cream if needed.
- The ganache is optional; you can dust with powdered sugar instead.
Recipe Variations
- Chocolate Hazelnut Roulade: Replace peanut butter with chocolate hazelnut spread.
- Banana Peanut Butter: Add sliced bananas to the filling.
- No Ganache Version: Skip the ganache and dust with powdered sugar.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead?
A: Yes, make it up to a day in advance. Refrigerate, tightly wrapped.
Q: How do I prevent cracks?
A: Roll the warm cake gently; don’t overfill.
Q: Can I freeze it?
A: Yes, without the ganache. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator.
Enjoy this delicious and impressive Chocolate Peanut Butter Cake Roulade!
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