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Decadent Chocolate Peanut Butter Cake Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 31 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Decadent Chocolate Peanut Butter Cake Roll is a luscious dessert featuring a light and fluffy chocolate sponge cake rolled with a creamy peanut butter and cream cheese filling, topped with a rich chocolate ganache. Perfect for celebrations or a special treat, this cake roll combines the classic flavors of chocolate and peanut butter into an irresistible, elegant dessert.

Ingredients

Cake:

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1/3 cup milk
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting

Filling:

  • 3/4 cup creamy peanut butter
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup whipped topping or whipped cream

Ganache Topping:

  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Prepare the cake batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs and granulated sugar on high speed using an electric mixer until the mixture becomes pale and fluffy, which should take about 5 minutes. Add vanilla extract, vegetable oil, and milk, mixing until combined.
  2. Incorporate dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture until the batter is smooth and uniform.
  3. Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes or until the cake springs back when lightly touched, indicating it is done.
  4. Roll the cake: While the cake bakes, lay a clean kitchen towel flat on a surface and generously dust it with powdered sugar. Once the cake is baked, immediately invert the cake onto the towel, carefully peel off the parchment paper, and gently roll the cake up with the towel from the short end. Allow it to cool completely in this rolled shape.
  5. Make the filling: In a bowl, beat together the creamy peanut butter, softened cream cheese, and powdered sugar until smooth. Fold in the whipped topping or whipped cream until the mixture is fluffy and well combined.
  6. Fill and re-roll the cake: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Then, gently roll the cake back up without the towel.
  7. Prepare ganache topping: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let this mixture sit for 1 minute before stirring until the ganache is smooth and glossy. Allow it to cool slightly.
  8. Apply ganache and chill: Pour the slightly cooled ganache over the rolled cake, covering it evenly. Place the cake in the refrigerator and chill until the ganache is set, about 30 minutes.
  9. Serve: Once chilled and ganache is firm, slice the cake roll into 10 pieces and serve.

Notes

  • The cake roll can be made a day ahead and stored in the refrigerator to save time.
  • For extra texture and a nutty crunch, sprinkle chopped peanuts over the ganache before chilling.
  • Ensure the cake is rolled while warm to prevent cracking.
  • Use fresh eggs and high-quality cocoa powder for best flavor.

Find it online: https://slsrecipes.com/decadent-chocolate-peanut-butter-cake-roll-recipe/