Description
Indulgent chocolate peanut butter cake roulade weaves rich textures into a delightful dessert experience. Sweet Swiss roll-style layers combine creamy peanut butter filling with deep chocolate sponge, promising delectable satisfaction for passionate bakers and dessert enthusiasts.
Ingredients
Scale
Cake Base:
- 1 cup (240 ml) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup (120 ml) unsalted butter, softened
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
Filling:
- 1/2 cup (120 g) creamy peanut butter
- 1 cup (120 g) powdered sugar
- 1/2 cup (120 ml) heavy cream
Instructions
- Prepare workspace by gathering ingredients and preheating the oven to 350°F (175°C).
- Combine flour, cocoa powder, baking powder, and salt in a mixing bowl, whisking until thoroughly integrated.
- In a separate large mixing bowl, cream butter and granulated sugar until achieving a light, airy texture.
- Incorporate eggs individually into the butter mixture, ensuring complete blending after each addition.
- Gently stir vanilla extract and milk into the creamed mixture until smooth and uniform.
- Gradually fold dry ingredients into the wet mixture, mixing until just combined to prevent overmixing.
- Grease and line a baking sheet, then pour batter and spread evenly using a spatula.
- Bake for 12-15 minutes, checking doneness with a toothpick that should emerge clean when inserted.
- Allow cake to cool slightly on a wire rack while preparing the filling.
- Whisk creamy peanut butter and powdered sugar in a bowl until achieving a silky consistency.
- Whip heavy cream separately until soft peaks form, then gently fold into the peanut butter mixture.
- Dust a clean kitchen towel with cocoa powder and carefully invert the cooled cake onto it.
- Delicately remove parchment paper from the cake’s surface.
- Spread peanut butter filling evenly across the cake’s surface, leaving a small margin around the edges.
- Using the towel as a guide, roll the cake from one edge into a compact log shape.
- Wrap the rolled cake in plastic wrap and refrigerate for a minimum of one hour to set.
- Slice into rounds and serve chilled, revealing the beautiful chocolate and peanut butter spiral.
Notes
- Gently dust the kitchen towel with cocoa powder to prevent sticking and add an extra layer of chocolate flavor to the cake’s exterior.
- Ensure the cake is only slightly warm when spreading the filling to avoid melting and maintain the structural integrity of the delicate sponge.
- Whip the heavy cream to soft peaks for a lighter, airier filling that blends seamlessly with the rich peanut butter.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions without compromising taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg