Description
This Decadent Chocolate Peanut Butter Cake Roll is a luscious dessert featuring a moist cocoa sponge cake rolled with a creamy peanut butter and cream cheese filling, all topped with a silky chocolate ganache. Perfect for celebrations or a special treat, this recipe combines rich flavors with a soft, tender texture for an irresistible indulgence.
Ingredients
Scale
For the Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
For the Filling
- 3/4 cup creamy peanut butter
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Ganache
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the cake batter: Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure a smooth batter. In a separate large bowl, use a mixer to beat the eggs with both granulated and brown sugars along with vanilla extract until the mixture becomes thick, pale, and fluffy, about 4 to 5 minutes. Gently fold the dry ingredients into the egg mixture just until combined, being careful not to deflate the batter.
- Bake the cake: Pour the prepared batter evenly into the lined jelly roll pan and smooth the surface. Place in the oven and bake for 10 to 12 minutes, or until the cake springs back when lightly pressed. Remove from the oven immediately and prepare to roll while warm to prevent cracking.
- Roll the cake while warm: Turn the hot cake out onto a clean kitchen towel dusted generously with powdered sugar to prevent sticking. Carefully peel off the parchment paper. Starting from the short end, roll the cake up gently in the towel. Allow it to cool completely in this rolled shape to set the curve and prevent cracking when filled.
- Make the filling: In a mixing bowl, beat together the creamy peanut butter, softened cream cheese, and unsalted butter until smooth and well combined. Add the powdered sugar and vanilla extract, then beat again until the filling is fluffy and smooth.
- Fill and re-roll the cake: Once the cake is completely cooled, carefully unroll it from the towel. Spread the peanut butter and cream cheese filling evenly over the cake surface. Gently roll the cake back up without the towel to seal in the filling.
- Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for about 2 minutes to allow the chocolate to melt, then stir gently until smooth and glossy.
- Finish and chill: Allow the ganache to cool slightly before pouring it over the rolled cake, spreading it evenly for full coverage. Place the cake roll in the refrigerator and chill for at least 30 minutes to set the ganache and make slicing easier. Slice into 10 portions and serve.
Notes
- For a pretty presentation, dust the top with extra powdered sugar or sprinkle with chopped peanuts before serving.
- This cake roll can be prepared a day ahead and stored in the fridge to enhance flavors. Remove it from the refrigerator about 30 minutes before serving to bring it to room temperature for the best texture and taste.
- Be gentle when rolling and unrolling the cake to avoid cracks—rolling it while warm helps in flexibility.
- Use a sharp serrated knife dipped in hot water and wiped dry for clean slices.
