Description
This Decadent Chocolate Peanut Butter Cake Roll combines a light, airy chocolate sponge cake with a creamy peanut butter and cream cheese filling, all wrapped into a beautiful roll and topped with a rich chocolate ganache. Perfect for celebrations or a luxurious everyday dessert, it offers a delightful balance of chocolate and peanut butter flavors with a soft, moist texture.
Ingredients
Scale
Cake
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling
- 1 cup heavy whipping cream, cold
- 8 oz cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream (for ganache)
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. Grease both the parchment paper and the sides of the pan to prevent sticking. In a large bowl, beat the eggs for 4–5 minutes until they become thick and pale. Gradually add granulated sugar and 1 teaspoon vanilla extract, continuing to beat until the mixture is smooth and fully combined. Sift together the cocoa powder, flour, baking powder, and salt, then gently fold these dry ingredients into the egg mixture until fully incorporated with no streaks.
- Bake the Cake: Pour the prepared batter evenly into the lined pan. Bake for 10–12 minutes or until the cake springs back when lightly touched, indicating it is cooked through but still soft.
- Roll the Cake: Immediately turn the warm cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake up with the towel. This step helps shape the cake roll and prevents cracking as it cools. Allow the rolled cake to cool completely at room temperature.
- Make the Filling: In a mixing bowl, beat together the softened cream cheese and creamy peanut butter until smooth and creamy. Add the powdered sugar and ½ teaspoon vanilla extract, mixing until combined. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture to create a light, fluffy filling.
- Assemble the Cake Roll: Carefully unroll the cooled cake. Evenly spread the peanut butter filling over the entire surface of the cake. Then, re-roll the cake without the towel, sealing the filling inside. Place the roll seam-side down on a serving tray. Refrigerate for at least 1 hour to set the filling and allow flavors to meld.
- Prepare the Ganache: Heat ½ cup heavy cream until it just begins to steam. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit undisturbed for 1 minute to melt the chocolate, then stir gently until the ganache is smooth and glossy.
- Finish the Cake Roll: Pour the ganache evenly over the chilled cake roll and allow it to set at room temperature or in the refrigerator before slicing and serving. Enjoy your decadent chocolate peanut butter cake roll!
Notes
- Roll the cake while it is still warm to prevent cracking.
- The cake roll can be prepared a day in advance and stored wrapped in the refrigerator.
- For added texture and flavor, garnish with chopped peanuts or an extra drizzle of peanut butter before serving.
