Instructions
1. Make the Chocolate Sponge Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and grease the paper as well. Dust lightly with cocoa powder.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together on high speed until thick and pale, about 5 minutes. Add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the egg mixture, alternating with the buttermilk and oil. Mix until just combined, being careful not to overmix.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: While the cake is still hot, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, remove the parchment paper, and roll the cake up in the towel starting from the short end. Let it cool completely.
2. Prepare the Peanut Butter Filling
- Beat the Ingredients: In a medium bowl, beat the peanut butter and butter together until smooth. Add the powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy. Add more cream as needed to reach a spreadable consistency.
3. Unroll and Fill the Cake
- Spread the Filling: Once the cake is completely cool, carefully unroll it. Spread the peanut butter filling evenly over the surface, leaving a small border around the edges.
- Re-roll the Cake: Gently roll the cake back up without the towel, making sure the filling stays in place. Place the rolled cake seam-side down on a platter.
4. Make the Chocolate Ganache
- Heat the Cream: In a small saucepan, heat the heavy cream until just simmering. Remove from heat and pour it over the chocolate chips and butter in a bowl. Let sit for a minute, then stir until the mixture is smooth and glossy.
- Cover the Cake: Pour the ganache over the cake roulade, allowing it to drip down the sides. Smooth the top with a spatula if needed.
5. Chill and Serve
- Refrigerate: Let the roulade chill in the refrigerator for at least an hour to set the ganache.
- Slice and Enjoy: Slice the roulade into beautiful swirls and enjoy this decadent dessert.
Tips for a Perfect Roulade
- Roll While Warm: It’s important to roll the cake while it’s still warm to prevent cracks. The warmth helps the cake stay pliable.
- Don’t Overbake the Cake: A dry sponge cake will crack more easily, so keep an eye on the baking time.
- Make Ahead: You can prepare the cake a day in advance and keep it refrigerated. It tastes even better once the flavors have melded together.
Variations
- Add a Crunch: Sprinkle chopped peanuts or crushed chocolate cookies over the peanut butter filling for some added texture.
- Peanut Butter and Jelly Twist: Add a thin layer of jelly or jam on top of the peanut butter filling for a PB&J-inspired roulade.
- Chocolate-Peanut Butter Drizzle: Instead of a full ganache coating, drizzle melted chocolate and warm peanut butter over the top for a decorative finish.
Conclusion
The Chocolate Peanut Butter Cake Roulade is a true delight for any chocolate and peanut butter lover. The combination of a light chocolate sponge, creamy peanut butter filling, and rich chocolate ganache creates a dessert that’s both elegant and indulgent. This showstopping roulade is sure to impress at any gathering or make an ordinary day feel extraordinary. Give this recipe a try and experience the ultimate treat!
