Kitchen Equipment Needed
- Mixing bowls: For combining the cake batter and filling.
- Electric mixer: For beating the eggs and mixing the filling.
- Baking sheet: A jelly roll pan lined with parchment paper.
- Spatula: For spreading the cake batter evenly in the pan.
- Plastic wrap: For rolling the cake.
- Whisk: For mixing the ganache (if using).
How to Make Chocolate Peanut Butter Cake Roulade
Step 1: Prepare the Cake Batter
- 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.
Step 2: Bake the Cake
- 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.
Step 3: Roll the Cake
- 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.
Step 4: Make the Peanut Butter Filling
- 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.
Step 5: Assemble the Roulade
- 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.
Step 6: Prepare the Chocolate Ganache (optional)
- 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.
Step 7: Serve the Roulade
- 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.
Tips and Variations
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.
How to Serve Chocolate Peanut Butter Cake Roulade
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.