**Chocolate Peanut Butter Cake Roulade**
Enjoy a rich and delightful taste of chocolate and creamy peanut butter in the form of this Chocolate Peanut Butter Cake Roulade. It’s not just a sweet treat, but it’s also an indulgence that you can relish anytime you want or on any special occasion.
Servings: 8
Prep Time: 25 minutes
Bake Time: 15 minutes
Total Time: 40 minutes
### Why Make This Recipe?
Who doesn’t love the combination of chocolate and peanut butter? This recipe is a heaven for those who are crazy about this combo. It’s a dessert that looks impressive and tastes divine, yet surprisingly easy to make.
### How to Make Chocolate Peanut Butter Cake Roulade
**Ingredients:**
For the Chocolate Sponge Cake:
– 4 large eggs, separated
– 1/2 cup granulated sugar, divided
– 1/4 cup unsweetened cocoa powder
– 1/4 cup all-purpose flour
– 1 tsp vanilla extract
– 1/4 tsp salt
For the Peanut Butter Filling:
– 1 cup creamy peanut butter
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
For the Chocolate Ganache (optional):
– 1/2 cup heavy cream
– 1/2 cup chocolate chips
**Directions:**
1. Start by preheating your oven to 350°F (175°C).
2. Line a 10×15 inch jelly roll pan with parchment paper, and give this paper a slight grease.
3. Now, it’s time to make the chocolate sponge cake. In a clean bowl, beat egg whites with 1/4 cup of sugar until you get stiff peaks. Then in another bowl, mix egg yolks, remaining sugar, vanilla, cocoa powder, flour, and salt until it looks smooth.
4. Next, fold in the beaten egg whites in this mixture until fully combined. Spread this combined batter evenly in the prepared pan and bake for about 12-15 minutes.
5. Once done baking, take the cake out of the oven and immediately roll it with the parchment paper, letting it cool in that shape.
6. In the meantime, prepare the peanut butter filling by beating together peanut butter, softened butter, powdered sugar, and vanilla extract.
7. Unroll the cooled cake carefully, spread the peanut butter filling evenly over it, and re-roll the cake without the parchment paper.
8. Now for the optional step, prepare the chocolate ganache. Heat heavy cream until it starts simmering and pour it over the chocolate chips in a bowl. Stir until it gets smooth. After cooling slightly, pour this ganache over the roulade.
9. Finally, place the roulade on a serving platter and let it chill for at least 30 minutes before you cut slices and serve.
This recipe doesn’t just offer a heavenly taste, but it’s visually appealing as well. The chocolate and peanut butter combo never disappoints!
### How to Serve Chocolate Peanut Butter Cake Roulade
Serve this mouth-watering dessert chilled, sliced into good-sized pieces. Best enjoyed with a cup of coffee or a glass of milk.
### How to Store Chocolate Peanut Butter Cake Roulade
Preserve this cake in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days.
### Tips to Make Chocolate Peanut Butter Cake Roulade
– While folding in the beaten egg whites, be gentle to prevent them from deflating.
– Make sure the cake has cooled completely before you add the peanut butter filling.
### FAQ’s
1. _Can I use dark chocolate chips for the ganache?_
Yes, dark chocolate chips can be used if you prefer a less sweet and more rich chocolate flavor.
2. _Why do we roll the cake while it’s hot and let it cool in the rolled shape?_
We do this to make the cake pliable. If it cools before rolling, it could potentially crack while rolling.
3. _Can I replace the peanut butter with almond or cashew butter?_
Yes, almond or cashew butter can be used instead of peanut butter, it all depends on your personal preference.
So go ahead, give this recipe a try and immerse yourself in the rich taste of chocolate and peanut butter! Enjoy!