Step 1: Prepare the Cake
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line with parchment paper.
- Sift together flour, cocoa powder, baking powder, and salt. Set aside.
- Beat eggs and sugar on high speed for 3-4 minutes until thick and pale.
- Add vanilla and mix. Gently fold in dry ingredients, then melted butter.
- Pour batter into pan, spread evenly. Bake 10-12 minutes, until it springs back when touched.
Step 2: Roll the Cake
- Dust a clean kitchen towel with powdered sugar.
- Carefully invert cake onto towel, peel off parchment, dust with more powdered sugar.
- Starting at a short end, gently roll tightly but not too firmly.
- Cool completely in the towel.
Step 3: Prepare the Peanut Butter Filling
- Beat peanut butter and softened butter until smooth and creamy.
- Add powdered sugar, vanilla, and heavy cream. Beat until light and fluffy. Add more cream if needed.
Step 4: Fill and Roll the Cake
- Unroll cooled cake. Spread peanut butter filling evenly, leaving a border.
- Gently re-roll without the towel.
- Place seam-side down on a serving platter.
Step 5: Prepare the Chocolate Ganache (Optional)
- Heat heavy cream until simmering. Remove from heat, add chocolate chips, stir until smooth.
- Cool slightly, pour over roulade.
Step 6: Chill and Serve
- Refrigerate for at least 30 minutes.
- Slice and serve chilled or at room temperature.
Cook Notes & Tips
- Rolling the warm cake prevents cracks. Use a powdered sugar-dusted towel.
- The peanut butter filling should be spreadable. Add more cream if needed.
- Ganache is optional; you can dust with powdered sugar instead.
Recipe Variations
- Chocolate Hazelnut Roulade: Replace peanut butter with chocolate hazelnut spread.
- Banana Peanut Butter: Add sliced bananas to the filling.
- No Ganache: Skip the ganache and dust with powdered sugar.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead?
A: Yes, make it up to a day in advance. Refrigerate, tightly wrapped.
Q: How do I prevent cracking?
A: Roll while warm, be gentle, and don’t overfill.
Q: Can I freeze it?
A: Yes, without ganache. Wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw in the refrigerator.
Conclusion
This Chocolate Peanut Butter Cake Roulade is an impressive yet easy dessert that any chocolate and peanut butter lover will adore! Its beautiful spiral and decadent flavors make it perfect for any occasion.
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