Chocolate Peanut Butter Roll Cake
A delightful dessert combining rich chocolate cake with creamy peanut butter filling, perfect for chocolate lovers and any occasion.
Ingredients
For the Cake
- 4 large Large eggs
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
For the Filling
- 1 cup Smooth peanut butter
- 1 cup Heavy cream
- 1 cup Powdered sugar
For Topping
- 1/2 cup Mini peanut butter cups Chopped
Instructions
Preparation
- Preheat oven to 350°F and line a baking sheet with parchment paper, lightly coating it with cooking spray.
- Beat the eggs and granulated sugar for 5 minutes until tripled in volume and pale yellow.
- Sift together flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
- Spread the batter evenly on the baking sheet and bake for 10-12 minutes until a toothpick inserted in the center comes out clean.
- Dust a clean kitchen towel with powdered sugar and invert the warm cake onto the towel.
Filling
- Whip heavy cream to soft peaks, then fold in powdered sugar and peanut butter to make the filling.
- Unroll the warm cake and spread the filling, sprinkling with chopped peanut butter cups.
Assembly
- Roll up the cake and refrigerate for at least 30 minutes before slicing.
Notes
Serve chilled or at room temperature. For decoration, drizzle chocolate sauce or add more mini peanut butter cups. Store in an airtight container in the refrigerator for about 3-4 days, or freeze for up to a month.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 38gProtein: 6gFat: 15gSaturated Fat: 6gSodium: 150mgFiber: 2gSugar: 20g
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