Chocolate Peanut Butter Cake Roulade Recipe

This Chocolate Peanut Butter Cake Roulade is an impressive and delicious dessert that combines rich chocolate cake with a creamy peanut butter filling. Rolled up into a beautiful spiral, this roulade is perfect for special occasions or as a delightful treat for anyone who loves the classic combination of chocolate and peanut butter. The fluffy chocolate sponge cake and smooth peanut butter filling make every bite irresistible, and while it may look fancy, this roulade is actually quite simple to make.

Whether you’re hosting a dinner party or just want to make something special for your family, this cake roulade is sure to impress. It’s light, decadent, and bursting with the flavors of rich chocolate and creamy peanut butter—an all-time favorite duo.

Table of Contents

1. Ingredients
2. Instructions
3. Cook Notes & Tips
4. Recipe Variations
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients

For the Chocolate Cake

• 3/4 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup melted butter, cooled slightly
• Powdered sugar, for dusting

For the Peanut Butter Filling

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

For the Chocolate Ganache Topping (Optional)

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

Step 1: Prepare the Cake

• Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
• In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 3-4 minutes, until thick and pale in color.
• Add the vanilla extract and mix until combined.
• Gently fold in the sifted dry ingredients until just combined, being careful not to deflate the batter.
• Fold in the melted butter until fully incorporated.
• Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
• Bake in the preheated oven for 10-12 minutes, or until the cake springs back when touched lightly.

Step 2: Roll the Cake

• While the cake is still warm, dust a clean kitchen towel with powdered sugar.
• Carefully turn the cake out onto the towel, peel off the parchment paper, and dust the top of the cake with more powdered sugar.
• Starting at the short end, gently roll the cake up in the towel, making sure to roll it tightly but without applying too much pressure.
• Let the rolled cake cool completely while still in the towel.

Step 3: Prepare the Peanut Butter Filling

• In a large mixing bowl, beat the creamy peanut butter and softened butter until smooth and creamy.
• Add the powdered sugar, vanilla extract, and heavy cream, and beat until light and fluffy.
• Adjust the consistency with more cream if needed to make the filling spreadable.

Step 4: Fill and Roll the Cake

• Once the cake has completely cooled, carefully unroll it from the towel.
• Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.
• Gently re-roll the cake without the towel, being careful not to squeeze out the filling.
• Place the rolled cake seam-side down on a serving platter.

Step 5: Prepare the Chocolate Ganache (Optional)

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Remove from heat and add the semi-sweet chocolate chips, stirring until smooth and fully melted.
• Let the ganache cool slightly, then pour it over the roulade, allowing it to drip down the sides.

Step 6: Chill and Serve

• Refrigerate the roulade for at least 30 minutes to allow the filling and ganache to set.
• Slice and serve chilled or at room temperature.

Cook Notes & Tips

• Rolling the Cake: Rolling the cake while it is still warm helps prevent cracks. Be sure to use a powdered sugar-dusted towel to avoid sticking.
• Filling Consistency: The peanut butter filling should be smooth and spreadable. If it’s too thick, add a bit more cream until you reach the desired consistency.
• Ganache Topping: The chocolate ganache is optional but adds an extra layer of decadence. You can also dust the roulade with powdered sugar for a simpler presentation.

Recipe Variations

• Chocolate Hazelnut Roulade: Replace the peanut butter with chocolate hazelnut spread for a different flavor profile.
• Banana Peanut Butter: Add thinly sliced bananas to the peanut butter filling for a chocolate-peanut butter-banana combination.
• No Ganache Version: Skip the ganache topping and simply dust the roulade with powdered sugar for a more classic look.

Frequently Asked Questions (FAQs)

Q: Can I make this roulade ahead of time?
A: Yes, you can make the roulade up to a day in advance. Store it in the refrigerator, tightly wrapped in plastic wrap. Bring it to room temperature before serving for the best flavor.

Q: How do I prevent the cake from cracking?
A: Rolling the cake while it’s still warm helps prevent cracks. Be gentle when unrolling and re-rolling it, and don’t overfill to avoid putting too much pressure on the cake.

Q: Can I freeze the roulade?
A: Yes, you can freeze the roulade without the ganache topping. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.

This Chocolate Peanut Butter Cake Roulade is an impressive yet easy-to-make dessert that will delight any chocolate and peanut butter lover. With its beautiful spiral and decadent flavors, it’s perfect for special occasions or as a show-stopping treat to share with family and friends. Give this recipe a try and enjoy the rich, creamy combination of chocolate and peanut butter in every bite!