Chocolate Peanut Butter Cake Roulade 🍫🥜

Indulge in the heavenly combination of rich chocolate cake and creamy peanut butter filling, all topped off with a luscious ganache drizzle. This cake roulade is an irresistible treat that’s sure to impress at any gathering!

• Ingredients:

• For the Chocolate Cake:

• 1 cup all-purpose flour 🍞

• 1/2 cup unsweetened cocoa powder 🍫

• 1 cup granulated sugar 🍬

• 4 large eggs 🥚

• 1/4 cup milk 🥛

• 1 tsp vanilla extract 🌿

• 1/2 tsp baking powder 🧁

• 1/4 tsp salt 🧂

• For the Peanut Butter Filling:

• 1 cup creamy peanut butter 🥜

• 1 cup powdered sugar 🍬

• 1/2 cup heavy cream 🧴

• 1 tsp vanilla extract 🌿

• For the Ganache (Optional):

• 1/2 cup heavy cream 🧴

• 1 cup semi-sweet chocolate chips 🍫

• Directions:

1️⃣ Prepare the Chocolate Cake:

Preheat oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.

2️⃣ Mix the Wet Ingredients:

In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add milk and vanilla extract and mix well.

3️⃣ Combine the Dry Ingredients:

In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until well combined.

4️⃣ Bake the Cake:

Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

5️⃣ Roll the Cake:

Remove from oven and cool for 5 minutes. Invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment and roll the cake up in the towel from one short edge. Let it cool completely.

6️⃣ Prepare the Peanut Butter Filling:

In a mixing bowl, beat together peanut butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.

7️⃣ Assemble the Roulade:

Unroll the cooled cake and spread the peanut butter filling evenly on top. Carefully roll the cake back up and place it seam-side down on a serving plate.

8️⃣ Make the Ganache (Optional):

Heat heavy cream in a saucepan until just simmering. Pour it over the chocolate chips and let sit for a few minutes. Stir until smooth and drizzle over the rolled cake.

9️⃣ Serve:

Slice and enjoy your chocolate-peanut butter creation! 🍰✨

Tips:

No Ganache? Feel free to skip it and dust the cake with powdered sugar for a lighter finish.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Perfect for any dessert lover! Get ready to indulge in this chocolate-peanut butter dream! 🎉🍰 #ChocolatePeanutButter #CakeRoulade #DessertGoals #BakingFun