Description
Chocolate Peanut Butter Cake Roulade
Indulge in this delightful Chocolate Peanut Butter Cake Roulade—a luscious combination of rich chocolate cake and creamy peanut butter filling. Perfect for any chocolate lover, this cake roll is sure to impress with its stunning presentation and mouthwatering flavor!
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 cups unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
2 cups unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
2 cups milk
For the Peanut Butter Filling:
½ cup creamy peanut butter
1½ cups powdered sugar
2½ cups heavy cream
Directions:
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
Step 2: Prepare the Dry Ingredients
In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat 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 combined.
Step 4: Combine Mixtures
Gradually fold the dry ingredients into the butter mixture until just incorporated.
Step 5: Bake the Cake
Pour the batter into the prepared baking sheet, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool slightly.
Step 6: Make the Peanut Butter Filling
In a bowl, mix the creamy peanut butter and powdered sugar until smooth. In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the peanut butter mixture until well combined.
Step 7: Assemble the Roulade
Once the cake has cooled, carefully invert it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper, then spread the peanut butter filling evenly over the cake. Starting from one edge, roll the cake into a log shape using the towel to assist.
Step 8: Chill and Serve
Wrap the cake roll in plastic wrap and refrigerate for at least one hour. Once chilled, slice and enjoy your delicious chocolate peanut butter cake roulade!
Enjoy your Chocolate Peanut Butter Cake Roulade!
This decadent dessert is perfect for special occasions or just a sweet treat to brighten your day. Each slice reveals the delightful swirl of chocolate cake and creamy peanut butter filling—irresistible!
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Step-by-Step Guide
Follow this detailed guide for a perfect roulade. After baking, let the cake cool just enough to handle, about 5-10 minutes. While still warm, lay a clean, lint-free kitchen towel on the counter and dust it generously with cocoa powder. Invert the warm cake onto the towel. Carefully peel off the parchment paper. Starting from one of the shorter ends, use the towel to tightly roll the cake into a log. This initial “pre-roll” trains the cake to hold its shape and prevents cracking when you add the filling. Let the rolled cake cool completely on a wire rack, about 1 hour. Unroll, spread the filling, and re-roll without the towel for the final assembly.
Serving Suggestions
Elevate your presentation by dusting the finished roulade with powdered sugar or a mix of powdered sugar and cocoa. For a dramatic finish, drizzle with melted chocolate or a glossy chocolate ganache. Serve slices with a dollop of freshly whipped cream, a sprinkle of crushed salted peanuts, or a side of fresh berries to cut through the richness. This cake pairs wonderfully with a cup of strong coffee or a glass of cold milk.
How-to Summary
To create this dessert: Prepare a chocolate sponge cake and bake it on a sheet pan. While still warm, roll it with a towel to set its shape. After cooling, unroll and spread with a fluffy peanut butter-cream filling. Re-roll the cake around the filling, then chill to firm up before slicing and serving.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. The assembled roulade can be refrigerated, tightly wrapped, for up to 2 days. For best texture, slice it just before serving.
My cake cracked when rolling. What went wrong? Cracking often occurs if the cake was overbaked and dried out, or if it was rolled when completely cold. Ensure you follow the “pre-roll” step while the cake is still warm and pliable.
Can I use natural peanut butter? It’s not recommended. The oil separation in natural peanut butter can make the filling greasy and unstable. Use a commercial creamy peanut butter for consistent results.
How do I get a tight roll? Apply even pressure from the start and use the towel to guide you. Don’t be afraid to roll firmly. A snug initial roll is key to a beautiful spiral.
Can I freeze the roulade? Yes, you can freeze the unfilled, cooled cake roll (wrapped tightly) for up to a month. Thaw, fill, and proceed. The assembled roulade can also be frozen for up to 2 weeks; thaw overnight in the refrigerator.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a tough cake that cracks. Fold until just combined.
- Skipping the “pre-roll”: This crucial step conditions the cake for its final shape.
- Filling too thick or too warm: A thick layer can cause bulging, and a warm filling can melt and seep. Ensure the filling is cool and spread it in a thin, even layer.
- Not chilling before slicing: Slicing too soon will cause a messy collapse. Patience ensures clean, beautiful slices.
Conclusion
Mastering this Chocolate Peanut Butter Cake Roulade is a rewarding baking achievement. By following the detailed steps, avoiding common pitfalls, and utilizing the tips provided, you can create a stunning, professional-looking dessert that is as delicious as it is impressive. The harmonious blend of rich chocolate and creamy peanut butter is a timeless combination guaranteed to delight any crowd. Enjoy the process and the delicious results!