Description
A rich and indulgent chocolate roll cake filled with creamy peanut butter and topped with chocolate ganache.
Ingredients
- ¾ cup (95 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 teaspoon (5 mL) baking powder
- ¼ teaspoon (1.25 mL) salt
- 4 large eggs
- ¾ cup (150 g) granulated sugar
- 1 teaspoon (5 mL) vanilla extract
- 2 tablespoons (30 mL) milk
- Powdered sugar, for dusting
- ¾ cup (190 g) creamy peanut butter
- ½ cup (115 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon (5 mL) vanilla extract
- 2 tablespoons (30 mL) heavy cream or milk
- ½ cup (85 g) mini chocolate chips or chopped peanut butter cups
- 1 cup (170 g) semisweet chocolate chips
- ½ cup (120 mL) heavy cream
- 1 tablespoon (15 g) peanut butter, optional
- 4–6 miniature peanut butter cups, chopped
- 2 tablespoons (30 g) melted peanut butter
- Chocolate shavings, optional
Instructions
- Preheat the oven to 350°F (175°C). Line a 10 × 15-inch (25 × 38 cm) jelly-roll pan with parchment paper and lightly grease it.
- Whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and sugar on high speed for 4–5 minutes, until thick, pale, and fluffy. Beat in the vanilla.
- Gently fold the dry ingredients into the egg mixture. Stir in the milk just until combined. Do not overmix.
- Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Immediately dust a clean kitchen towel generously with powdered sugar. Carefully turn the hot cake onto the towel and peel away the parchment. Starting from one short end, roll the cake tightly in the towel. Allow it to cool completely.
- Beat the peanut butter and softened butter until smooth. Add powdered sugar and vanilla, then beat until fluffy. Add the cream or milk gradually until spreadable. Fold in the mini chocolate chips or chopped peanut butter cups.
- Carefully unroll the cooled cake. Spread the peanut butter filling evenly over the surface, leaving about 1 cm around the edges.
- Roll the cake back up tightly, this time without the towel. Place seam-side down and refrigerate for 30–60 minutes.
- Heat the heavy cream until just steaming. Pour it over the chocolate chips and let sit for 2 minutes. Stir until smooth. Add peanut butter if desired.
- Pour the ganache over the chilled cake and spread gently. Drizzle with melted peanut butter and top with chopped mini peanut butter cups.
- Refrigerate for at least 30 minutes to set the ganache. Slice with a sharp knife and serve.
Notes
- Ensure the cake is completely cool before spreading the filling to prevent it from melting.
- For a richer flavor, use dark chocolate chips for the ganache.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg