Ingredients
-For the Chocolate Cake:
4 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 cup cocoa powder, unsweetened
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, for dusting
-For the Peanut Butter Filling:
1 cup creamy peanut butter
1/2 cup powdered sugar
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2-3 tablespoons heavy cream (as needed for consistency)
-For the Chocolate Ganache (Optional Topping):
1/2 cup heavy cream
4 oz semisweet or dark chocolate, chopped
1 tablespoon unsalted butter (optional, for extra gloss)
Instructions
-Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan (or baking sheet with sides) with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment.
-Prepare the Chocolate Cake Batter:
In a large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, or until thick and pale. Gradually add the granulated sugar and vanilla extract while mixing. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
-Bake the Cake:
Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Do not overbake.
-Roll the Cake:
While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully turn the cake out onto the towel and peel off the parchment paper. Starting from the short end, roll the cake up with the towel (cake and towel together). Let it cool completely while rolled up.
-Make the Peanut Butter Filling:
In a medium bowl, beat together the peanut butter, powdered sugar, butter, and vanilla extract until smooth. Add heavy cream, one tablespoon at a time, until the filling is creamy and spreadable.
-Assemble the Roulade:
Once the cake is completely cool, unroll it gently. Spread the peanut butter filling evenly over the cake, then carefully re-roll the cake without the towel. Place the rolled cake seam-side down on a serving platter.
-Prepare the Chocolate Ganache (Optional):
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and butter. Let it sit for a minute, then stir until smooth. Allow the ganache to cool slightly before drizzling or spreading it over the cake.
-Chill and Serve:
Refrigerate the roulade for at least 30 minutes before slicing. Dust with extra powdered sugar or top with chopped peanuts for garnish, if desired.
*Tips
-Rolling the Cake: Rolling the cake while it’s still warm helps it retain its shape without cracking.
-Peanut Butter Variations: Use crunchy peanut butter for added texture or add mini chocolate chips to the filling for a fun twist.
-Storage: Store leftovers in the fridge for up to 3 days.
Enjoy