Description
This Decadent Chocolate Peanut Butter Cake Roll features a light and fluffy cocoa sponge cake rolled with a creamy peanut butter and cream cheese filling, and topped with a luscious chocolate ganache. Perfect for any occasion, this American dessert combines rich chocolate and nutty peanut butter flavors in a beautifully presented Swiss roll.
Ingredients
Scale
For the Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
For the Filling:
- ¾ cup creamy peanut butter
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ cup heavy cream
For the Ganache Topping:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
Instructions
- 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 bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure no lumps remain.
- Beat Eggs and Sugars: In a separate large mixing bowl, beat the 4 large eggs with granulated sugar and light brown sugar for 5 minutes until the mixture becomes thick and pale. Stir in the vanilla extract to infuse flavor.
- Combine Batter: Gently fold the dry ingredients into the egg mixture until just combined to avoid deflating the batter, ensuring a light and airy cake.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes, or until the top springs back when touched lightly.
- Roll the Cake: While the cake bakes, lay out a clean kitchen towel and generously dust it with powdered sugar. When the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper and roll the cake up in the towel from the short end to shape it. Allow it to cool completely while rolled.
- Make the Filling: In a mixing bowl, beat the creamy peanut butter, softened cream cheese, and powdered sugar until smooth and well combined. In a separate bowl, whip the heavy cream to soft peaks and gently fold it into the peanut butter mixture for a light, fluffy filling.
- Assemble the Roll: Carefully unroll the cooled cake and spread the peanut butter filling evenly across the surface. Then, re-roll the cake tightly, this time without the towel to maintain the filling inside.
- Prepare the Ganache: Heat the heavy cream until just simmering, then pour it over the chopped semi-sweet chocolate. Let it sit for 1 minute to soften the chocolate, then stir until smooth and glossy.
- Finish and Chill: Pour or spread the ganache evenly over the cake roll. Refrigerate the cake for at least 30 minutes to allow the ganache to set and for easier slicing.
Notes
- Chilling the cake roll before slicing ensures clean, neat slices.
- This cake roll can be frozen before applying the ganache for up to one month for convenient make-ahead dessert.
- For added texture, consider incorporating crushed peanuts or mini chocolate chips into the filling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
