Description
Sweet chocolate meets creamy peanut butter in this dreamy Chocolate Peanut Butter Cake Roulade that dances between rich indulgence and elegant dessert. Rolled with precision and filled with silky smooth goodness, you’ll savor each luxurious slice of this irresistible treat.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 cups unsweetened cocoa powder
- 2 cups unsalted butter, softened
- 3 large eggs
- 2 cups milk
Leavening and Seasoning:
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Filling and Topping:
- 1/2 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 2 1/2 cups heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking tray by greasing it and lining with parchment paper for optimal cake release.
- In a mixing bowl, combine flour, cocoa powder, baking powder, and salt, whisking thoroughly to ensure even distribution of dry ingredients.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, creating a smooth base for the cake batter.
- Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next, then blend in vanilla extract and milk for moisture and flavor.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until a uniform, silky batter forms without overmixing.
- Transfer the batter to the prepared baking tray, using a spatula to spread it evenly and create a consistent thickness for uniform baking.
- Bake for 12-15 minutes until the cake is springy to touch and a toothpick inserted comes out clean, then remove from the oven and let cool slightly.
- Prepare the filling by blending peanut butter with powdered sugar until smooth and creamy, creating a rich base for the roulade.
- Whip heavy cream until soft peaks form, then carefully fold into the peanut butter mixture to create a light, airy filling.
- Dust a clean kitchen towel with cocoa powder, then carefully invert the warm cake onto the towel to prevent sticking.
- Spread the peanut butter cream filling evenly across the cake’s surface, leaving a small margin around the edges.
- Carefully roll the cake into a tight log using the towel as a guide, ensuring a compact and even shape.
- Wrap the roulade tightly in plastic wrap and refrigerate for 1 hour to set the filling and stabilize the cake’s structure.
- Unwrap and slice the chilled roulade into elegant portions, serving chilled or at room temperature.
Notes
- Measure ingredients precisely for a perfectly balanced texture and flavor in your roulade.
- Use room temperature eggs and butter to ensure smooth batter mixing and even cake rise.
- Dust the towel with cocoa powder instead of flour to maintain the chocolate flavor and prevent a dusty appearance.
- Whip cream carefully to soft peaks to create a light, airy filling that won’t weigh down the delicate cake roll.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 655
- Sugar: 73 g
- Sodium: 168 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 72 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 105 mg