Description
Indulge in the rich and decadent flavors of this Chocolate Peanut Butter Cake Roll. A luscious cake filled with creamy peanut butter filling and topped with a silky chocolate ganache, this dessert is a showstopper for any occasion.
Ingredients
Cake:
3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt, 4 large eggs, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon vanilla extract
Filling:
3/4 cup creamy peanut butter, 4 oz cream cheese softened, 1/4 cup unsalted butter softened, 3/4 cup powdered sugar, 1 teaspoon vanilla extract
Ganache:
1/2 cup heavy cream, 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the cake: Sift together flour, cocoa powder, baking powder, and salt. In a large bowl, beat eggs, sugars, and vanilla until pale. Fold in dry ingredients. Bake for 10-12 minutes, then roll and cool.
- Make the filling: Beat peanut butter, cream cheese, and butter until smooth. Add sugar and vanilla, beat until fluffy. Spread over cooled cake and roll.
- Create the ganache: Heat cream until simmering, pour over chocolate chips. Stir until smooth. Pour over cake roll.
- Chill and serve: Chill the roll for at least 30 minutes before slicing for clean cuts.
Notes
- Dust with extra powdered sugar or chopped peanuts for garnish.
- The cake can be made a day ahead and stored in the fridge. Bring to room temperature before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg