Description
This Decadent Chocolate Peanut Butter Cake Roll features a soft, airy chocolate sponge cake layered with a creamy peanut butter filling and drenched in a silky chocolate ganache. Perfectly balanced between rich chocolate and luscious peanut butter, it’s an indulgent dessert that impresses at any gathering or special occasion.
Ingredients
Scale
For the cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the filling:
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
For the ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make batter: In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract on high speed for 3–4 minutes until the mixture is thick and pale, ensuring airiness for the sponge. In another bowl, whisk the flour, cocoa powder, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
- Bake the cake: Pour the batter evenly into the prepared pan. Bake for 10–12 minutes until the cake springs back when lightly touched and a toothpick inserted comes out clean. Remove the cake from the oven immediately.
- Roll the cake: Invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. While still warm, roll the cake up in the towel from the short side to form its roll shape. Allow the cake to cool completely wrapped in the towel.
- Prepare the filling: Beat together the peanut butter, softened butter, and powdered sugar until smooth and creamy. Add the heavy cream and continue beating until the mixture is fluffy and spreadable.
- Assemble the roll: Unroll the cooled cake gently, spread the peanut butter filling evenly over the surface, then re-roll the cake tightly without the towel.
- Make the ganache: Heat the heavy cream in a small saucepan until it is steaming but not boiling. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to melt. Add a pinch of salt and stir gently until smooth and glossy.
- Finish and chill: Pour the ganache evenly over the rolled cake. Place the cake roll in the refrigerator and chill until the ganache is set, about 30 minutes. Once set, slice into 10 pieces and serve.
Notes
- The cake can be prepared a day in advance and stored in the refrigerator for convenience.
- For cleaner and easier slicing, chill the cake roll for at least an hour before serving.
- If you wish to freeze the dessert, do so without the ganache coating for up to one month. Thaw before adding ganache and serving.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
