Decadent Peanut Butter Chocolate Cake Roll Recipe

If you’re a fan of the timeless combination of peanut butter and chocolate, this Peanut Butter Chocolate Cake Roll is the dessert of your dreams. This delightful Swiss roll features a moist chocolate sponge filled with a creamy peanut butter filling and topped with a luscious chocolate ganache. It’s perfect for any special occasion or when you want to indulge in a luxurious treat.

Ingredients

For the Cake:

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the Filling:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

For the Topping:

• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
• Mini peanut butter cups, for garnish

Directions

Preparation and Baking:

1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan by lining it with parchment paper and lightly greasing the surface.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
3. Mix the Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale, which should take about 3-5 minutes. Add in the vegetable oil and vanilla extract, mixing until they are well incorporated.
4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
5. Bake the Cake: Pour the batter into your prepared pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the Cake: Once the cake is baked, invert it immediately onto a clean kitchen towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up in the towel and let it cool completely.

Making the Filling:

7. Prepare the Filling: In a large bowl, beat the creamy peanut butter and softened butter together until the mixture is smooth. Add the powdered sugar and vanilla extract, continuing to beat until well combined. Gradually add the heavy cream and beat until the filling is light and fluffy.

Assembling the Cake Roll:

8. Unroll the Cake: Once the cake has cooled, gently unroll it. Spread the prepared peanut butter filling evenly over the cake’s surface.
9. Re-Roll the Cake: Carefully roll the cake back up, this time without the towel. Place the rolled cake seam-side down on a serving platter.

Prepare the Topping:

10. Make the Ganache: In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Heat them in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.
11. Top the Cake: Pour the chocolate ganache over the cake roll, allowing it to drip down the sides. Garnish with mini peanut butter cups.

Final Steps:

12. Chill and Serve: Refrigerate the cake roll for at least 1 hour to set the filling and topping. Once ready, slice and serve this indulgent dessert.

Enjoy your Decadent Peanut Butter Chocolate Cake Roll, a rich and satisfying treat that’s sure to impress!