Dive into the luscious swirls of a Chocolate Peanut Butter Cake Roulade, a dessert that beautifully marries the bold richness of chocolate with the creamy, nutty flavors of peanut butter.
This roulade might seem like a gourmet treat from a high-end bakery, but it’s surprisingly straightforward to make at home. Its spiral of moist chocolate cake and smooth peanut butter cream offers a visually stunning presentation that is sure to impress at any gathering or just as a special treat for yourself.
Embrace the Elegance of a Cake Roulade
Making a cake roulade can be an exciting challenge, but with a little patience and the right technique, the results are incredibly rewarding.
The process of rolling the cake while still warm and then filling it with a decadent cream transforms simple ingredients into a sophisticated dessert. Each slice reveals a perfect spiral, making every plate a work of art.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serving: 8 servings
Equipment: Jelly roll pan, parchment paper, tea towel, mixing bowls, whisk
Recipe for Chocolate Peanut Butter Cake Roulade
Ingredients:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Directions:
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease the paper lightly.
- Sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, vigorously whisk the eggs and granulated sugar until the mixture is pale and fluffy. Stir in the vegetable oil.
- Gently fold the dry ingredients into the egg mixture until well combined. Spread the batter evenly across the prepared pan.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Immediately after baking, turn the cake out onto a clean tea towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel starting from the short end. Allow it to cool completely while rolled.
- For the filling, beat together the peanut butter, powdered sugar, and heavy cream until smooth.
- Carefully unroll the cooled cake. Spread the peanut butter filling evenly, leaving about 1 inch unfilled at the edges. Re-roll the cake without the towel.
- Chill the roulade in the refrigerator before slicing to serve.
Indulge in the delightful combination of chocolate and peanut butter with this exquisite cake roulade. Whether for a festive occasion or a quiet dessert at home, it promises elegance and enjoyment in every slice.
