Chocolate Peanut Butter Cake Roulade
A delightful rolled dessert of rich chocolate cake filled with creamy peanut butter and whipped cream, perfect for creating warm family memories.
Ingredients
For the Cake
- 1 cup all-purpose flour This is our base and what gives the cake structure.
- 1/2 cup granulated sugar For that sweet, comforting taste.
- 1/2 cup unsweetened cocoa powder This gives our cake that rich chocolate flavor.
- 1 teaspoon baking powder This helps the cake rise beautifully.
- 1/4 teaspoon salt Just a pinch to enhance the flavors.
- 1/2 cup unsalted butter, softened The key to a moist cake!
- 2 large eggs These will bind everything together.
- 1 teaspoon vanilla extract It adds a lovely undertone of flavor.
- 1/2 cup milk This helps keep the batter smooth and adds moisture.
For the Peanut Butter Filling
- 1/2 cup creamy peanut butter The star of our filling!
- 1 cup powdered sugar For that sweet, fluffy filling.
- 1/2 cup heavy cream This gives the filling a luscious texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gather your tools: baking sheet, parchment paper, mixing bowls, whisk, and rubber spatula.
- In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk until everything is combined and smooth.
- Gradually fold the dry ingredients into the butter mixture until just combined.
- Line your baking sheet with parchment paper, ensuring it’s greased well, and pour the batter into the pan.
- Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- Once done, allow the cake to cool slightly.
Making the Filling
- While the cake cools, combine the creamy peanut butter and powdered sugar in a bowl until smooth.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the peanut butter mixture.
Assembly
- Once the cake has cooled completely, carefully invert it onto a clean kitchen towel dusted with cocoa powder.
- Gently peel off the parchment paper and spread the peanut butter filling evenly over the cake.
- Starting from one edge, carefully roll the cake into a log shape.
- Wrap the rolled cake in plastic wrap and refrigerate it for at least one hour.
- Once chilled, slice the cake into pieces and serve.
Notes
Make sure your ingredients are at room temperature for smoother mixing. Don't rush the cooling process to avoid cracking. Feel free to add chocolate chips to the batter for extra chocolate goodness!
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 9gSodium: 250mgFiber: 2gSugar: 18g
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