Description
This Chocolate Peanut Butter Cake Roulade is a decadent and delightful dessert featuring a light, airy chocolate sponge cake rolled with a creamy peanut butter and whipped cream filling. Perfectly balanced, this roulade combines rich cocoa flavor with the smoothness of peanut butter, making it an irresistible treat for any occasion.
Ingredients
Scale
Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 cup heavy cream
Instructions
- Preheat the oven and prepare baking sheet: Set your oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper to ensure the cake doesn’t stick.
- Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside for easy incorporation later.
- Cream butter and sugar; add eggs and liquids: In a large bowl, cream the softened butter and granulated sugar with a mixer until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in vanilla extract and milk until the batter is smooth.
- Combine dry and wet ingredients: Gradually fold the dry ingredients into the butter mixture gently until just combined, being careful not to overmix to keep the batter light.
- Pour and bake: Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly once baked.
- Prepare peanut butter filling: In a bowl, mix creamy peanut butter and powdered sugar until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the peanut butter mixture until fully combined.
- Roll the cake with filling: Once the cake has cooled sufficiently, carefully invert it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper. Spread the peanut butter filling evenly over the surface of the cake. Using the towel to help, carefully roll the cake into a log shape starting from one edge.
- Chill and serve: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least one hour to let it set. After chilling, slice and serve your delicious Chocolate Peanut Butter Cake Roulade. Enjoy!
Notes
- When rolling the cake, use the towel to gently lift and roll to avoid cracking the sponge.
- Chilling helps the roulade maintain its shape and enhances the flavors.
- You can dust the finished roulade with cocoa powder or powdered sugar before serving for a decorative touch.
- Ensure the cake is slightly cooled before spreading the filling to prevent it from melting.
- This cake is best served within 2 days for optimal freshness.
