Chocolate Peanut Butter Cake Roulade – Page 2

Preheat your oven to 350°F (175°C). Line a jelly roll pan (15×10 inches) with parchment paper, allowing some overhang for easy removal.
In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 3-5 minutes.
Sift together the flour, cocoa powder, baking powder, and salt in another bowl.
Gradually add the dry ingredients to the egg mixture, mixing until just combined. Stir in the vanilla extract and water until smooth.

Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake for 12-15 minutes or until the cake springs back when gently touched.
Once baked, remove from the oven and let it cool in the pan for about 5 minutes. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.

Starting from one end, gently roll the cake with the towel to form a log. Be careful not to roll too tightly.
Allow the rolled cake to cool completely while wrapped in the towel.

In a mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
Add the powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.

Once the cake is completely cool, unroll it carefully and spread the peanut butter filling evenly over the surface, leaving a small border around the edges.
Roll the cake back up without the towel, starting from the end with the filling. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips.
Let it sit for a minute, then whisk until smooth and glossy.

Once set, carefully remove the plastic wrap and place the roulade on a serving platter.
Drizzle with chocolate ganache if desired and slice into pieces for serving.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and improve!

Make Ahead: You can prepare the roulade a day in advance and keep it refrigerated until serving.

Nutty Variation: Add chopped peanuts to the filling for an extra crunch!

Vegan Option: Use vegan cream cheese and a plant-based whipped topping for a vegan-friendly version of this dessert.

This delightful roulade pairs beautifully with:

Coffee: A rich cup of coffee complements the flavors wonderfully.
Milk: Classic and comforting, milk is always a great pairing with chocolate desserts.
Ice Cream: A scoop of vanilla or chocolate ice cream makes for an indulgent treat.