Description
Indulge in the perfect combination of rich chocolate and creamy peanut butter with this delightful Chocolate Peanut Butter Cake Roulade. A light and airy chocolate sponge cake filled with a decadent peanut butter cream, drizzled with melted chocolate, and dusted with powdered sugar.
Ingredients
Scale
Cake:
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
Filling:
- 1 cup heavy cream
- 1/3 cup creamy peanut butter
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Additional:
- 1/2 cup semi-sweet chocolate chips, melted (for drizzling)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Prepare the cake batter: Beat egg yolks with 1/4 cup sugar and vanilla. Sift in cocoa, flour, salt, and fold. Beat egg whites with cream of tartar and sugar, then fold into yolk mixture. Pour batter into the pan and bake.
- Roll the cake: Invert the cake onto a towel dusted with powdered sugar, peel off parchment, and roll it up. Let it cool.
- Make the filling: Beat cream, peanut butter, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Unroll the cake, spread the filling, and roll it back up. Drizzle with melted chocolate and chill before serving.
Notes
- To enhance flavor, sprinkle chopped roasted peanuts over the filling before rolling.
- For a firmer filling, refrigerate it for 10 minutes before spreading.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
