@aannmiller
Chocolate Peanut Butter Roll Cake
This cake is sure to impress with its stunning visual appeal and irresistible combination of flavors, making it a perfect dessert for any special occasion or as a treat for a gathering of friends and family. Enjoy your baking adventure!
Ingredients
Steps
Nutrition Facts
Ingredients
Scale
Scale
For The Cake
For The Filling
For The Topping
Steps
1
Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
2
Make the Cake Batter:
Sift together flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, beat eggs and granulated sugar until thick and pale. Beat in oil and vanilla.
Gently fold in the dry ingredients until the mixture is smooth.
Spread the batter evenly into the prepared pan.
Bake for 12-15 minutes, or until the cake springs back when touched.
Sift together flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, beat eggs and granulated sugar until thick and pale. Beat in oil and vanilla.
Gently fold in the dry ingredients until the mixture is smooth.
Spread the batter evenly into the prepared pan.
Bake for 12-15 minutes, or until the cake springs back when touched.
3
Prepare the Cake for Rolling:
Immediately after baking, lift the cake out of the pan using the parchment and roll it up from the short end, with the parchment still attached.
Cool on a wire rack completely.
Immediately after baking, lift the cake out of the pan using the parchment and roll it up from the short end, with the parchment still attached.
Cool on a wire rack completely.
4
Make the Peanut Butter Filling:
Beat together peanut butter, powdered sugar, butter, and heavy cream until smooth and spreadable.
Beat together peanut butter, powdered sugar, butter, and heavy cream until smooth and spreadable.
5
Assemble the Roll:
Carefully unroll the cake and remove the parchment paper.
Spread the peanut butter filling evenly over the cake.
Re-roll the cake without the parchment.
Carefully unroll the cake and remove the parchment paper.
Spread the peanut butter filling evenly over the cake.
Re-roll the cake without the parchment.
6
Make the Chocolate Ganache:
Heat the chocolate chips and heavy cream in a microwave-safe bowl until the chocolate melts and the mixture is smooth.
Pour over the cake and spread to cover.
Heat the chocolate chips and heavy cream in a microwave-safe bowl until the chocolate melts and the mixture is smooth.
Pour over the cake and spread to cover.
7
Decorate:
Drizzle peanut butter over the ganache and sprinkle with chopped peanuts.
Drizzle peanut butter over the ganache and sprinkle with chopped peanuts.
8
Chill and Serve:
Chill the cake in the refrigerator for at least an hour before slicing.
Serve and enjoy the perfect blend of chocolate and peanut butter!
Chill the cake in the refrigerator for at least an hour before slicing.
Serve and enjoy the perfect blend of chocolate and peanut butter!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories413kcal20%
-
Fat28g1%
-
Saturated Fat10g0%
-
Carbohydrates37g1%
-
Fiber3g0%
-
Sugar24g1%
-
Protein9g0%
-
Cholesterol186mg9%
-
Sodium470mg23%
Percent Daily Values are based on a 2,000 calorie diet.