Decadent Chocolate Peanut Butter Cake Roll

Short Description
The Decadent Chocolate Peanut Butter Cake Roll is a rich and indulgent dessert that combines a light and airy chocolate sponge cake with a creamy peanut butter filling, all enveloped in a smooth chocolate ganache. This elegant roll cake offers a harmonious blend of flavors and textures, making it a perfect centerpiece for any special occasion or a delightful treat for everyday indulgence.

Why You’ll Love This Recipe
Perfect Flavor Combination: The classic pairing of chocolate and peanut butter creates a satisfying and indulgent taste experience.

Elegant Presentation: The spiral design of the roll cake adds a touch of sophistication to your dessert table.

Versatile Dessert: Ideal for celebrations, gatherings, or as a special treat for yourself and loved ones.

Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld and making serving effortless.

Customizable: Easily adaptable with different fillings or toppings to suit your preferences.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

4 large eggs

¾ cup granulated sugar

½ cup all-purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon baking powder

Pinch of salt
Sophisticated Gourmet

For the Filling:

1 cup creamy peanut butter

1 cup powdered sugar

½ cup unsalted butter, softened

1 teaspoon vanilla extract

For the Chocolate Ganache:

½ cup heavy cream

4 oz semi-sweet chocolate, chopped

Directions
Preheat Oven: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.

Prepare the Cake Batter:

In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale.

In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.

Gently fold the dry ingredients into the egg mixture until just combined.
Sophisticated Gourmet

Bake the Cake:

Pour the batter into the prepared jelly roll pan, spreading it evenly.

Bake for 12–15 minutes, or until the cake springs back when lightly touched.

Remove from the oven and allow it to cool slightly.

Roll the Cake:

While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar.

Carefully peel off the parchment paper.

Starting from the short end, roll the cake up with the towel and let it cool completely.
BettyCrocker.com
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The Blogette
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Prepare the Filling:

In a medium bowl, beat together the creamy peanut butter, powdered sugar, softened unsalted butter, and vanilla extract until smooth and creamy.

Assemble the Cake Roll:

Once the cake has cooled, unroll it gently and spread the peanut butter filling evenly over the surface.

Carefully re-roll the cake without the towel, ensuring a tight roll.

Place the rolled cake seam-side down on a serving platter.

Prepare the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Remove from heat and add the chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth and glossy.

Glaze the Cake Roll:

Pour the chocolate ganache over the cake roll, spreading it evenly to cover the top and sides.

Allow the ganache to set before slicing and serving.

Servings and Timing
Servings: 8–10 slices

Prep Time: 30 minutes

Cook Time: 15 minutes

Cooling Time: 1 hour

Total Time: 1 hour 45 minutes
Food & Wine
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Wikipedia
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Southern Living
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Variations
Nutty Crunch: Add chopped roasted peanuts to the peanut butter filling for added texture.

Fruit Infusion: Incorporate a layer of sliced bananas or strawberries with the filling for a fruity twist.

Alternative Nut Butters: Substitute almond or cashew butter for peanut butter to vary the flavor profile.

Spiced Ganache: Add a pinch of cinnamon or chili powder to the ganache for a subtle spice kick.

Decorative Toppings: Garnish the cake roll with chocolate shavings, crushed nuts, or a dusting of powdered sugar for visual appeal.
The Guardian

Storage/Reheating
Refrigeration: Store the cake roll in an airtight container in the refrigerator for up to 5 days.

Freezing: Wrap the cake roll tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Serving: For best taste and texture, allow the cake roll to come to room temperature for about 15–20 minutes before serving.

FAQs
Can I use natural peanut butter for the filling?
Yes, but natural peanut butter may result in a slightly looser filling due to its oil content. Ensure it’s well-stirred before use.

How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a towel dusted with powdered sugar helps prevent cracking.

Can I make the cake roll ahead of time?
Absolutely. Prepare the cake roll a day in advance and store it in the refrigerator until ready to serve.

Is it necessary to use a jelly roll pan?
A jelly roll pan is ideal due to its size and depth, but a similar-sized baking sheet can be used if a jelly roll pan is unavailable.

Can I add chopped nuts to the filling?
Yes, adding chopped nuts like peanuts or almonds can provide additional texture and flavor.

How do I achieve a smooth ganache?
Ensure the cream is hot enough to melt the chocolate completely, and stir until the mixture is smooth and glossy.

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