Description
Smooth chocolate meets creamy peanut butter in this irresistible cake roll that dances between indulgence and comfort. Delicate chocolate sponge wraps around silky peanut butter filling, promising a dessert that melts hearts and satisfies sweet cravings with each elegant slice you savor.
Ingredients
Scale
Chocolate Cake Ingredients:
Main Dry Ingredients:
- 3/4 cup (90 grams) all-purpose flour
- 1/2 cup (50 grams) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 4 large eggs, room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (60 milliliters) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) buttermilk
Peanut Butter Filling Ingredients:
- 1 cup (250 grams) creamy peanut butter
- 1/2 cup (113 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons (45 milliliters) heavy cream
Chocolate Ganache Ingredients:
- 1/2 cup (120 milliliters) heavy cream
- 1 cup (170 grams) semi-sweet chocolate chips
Instructions
- Prepare the cake foundation by heating the oven to 350F (175C). Grease a 10×15-inch jelly roll pan and cover with parchment paper.
- Sift the dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt into a separate bowl.
- Whip eggs and sugar at high speed for 3-5 minutes until the mixture transforms into a pale, voluminous consistency. Incorporate oil and vanilla extract, mixing thoroughly.
- Gently fold dry ingredients into the egg mixture, alternating with buttermilk. Mix until ingredients are just combined, avoiding overmixing.
- Transfer batter into the prepared pan, ensuring an even distribution. Bake for 10-12 minutes until a toothpick inserted comes out clean.
- Immediately after removing from oven, carefully roll the warm cake with parchment paper inside and allow to cool completely.
- Create the peanut butter filling by whipping peanut butter and softened butter until creamy. Gradually integrate powdered sugar and vanilla extract.
- Slowly add heavy cream, one tablespoon at a time, until the filling reaches a fluffy, spreadable consistency.
- Unroll the cooled cake and spread the peanut butter filling evenly across the surface.
- Carefully roll the cake back up, removing the parchment paper, and position seam-side down on a serving plate.
- Prepare chocolate ganache by heating heavy cream until it just begins to simmer. Pour over chocolate chips and let rest for 2-3 minutes.
- Stir the mixture until achieving a smooth, glossy texture.
- Drizzle warm ganache over the cake, allowing it to cascade down the sides elegantly.
- Refrigerate for 30 minutes to set the ganache before slicing and serving.
Notes
- Use room temperature ingredients to ensure smooth mixing and even baking of the cake roll.
- Carefully roll the warm cake with parchment paper to prevent cracking and create a tight, uniform shape.
- Whip egg mixture thoroughly until pale and fluffy for a light, airy cake texture that won’t be dense or heavy.
- Avoid overmixing batter to maintain a tender crumb and prevent tough, rubbery cake texture.
- Pat chocolate chips dry before melting to prevent seizing and ensure silky smooth ganache.
- Chill cake roll before serving to help filling set and make clean, precise slices.
- Swap peanut butter with almond or sunflower seed butter for nut-free version.
- Use gluten-free flour blend to make recipe celiac-friendly without compromising taste.
- Prep Time: 15-20 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 424
- Sugar: 32 g
- Sodium: 152 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 80 mg