Pin it
This decadent chocolate peanut butter cake roll combines the beloved flavors of rich chocolate and creamy peanut butter in an impressive spiral dessert that always earns rave reviews. The soft chocolate sponge cradles a luscious peanut butter filling before being draped in silky chocolate ganache for a show-stopping finish that tastes even better than it looks.
I first made this cake roll for my sister's birthday when she requested something with peanut butter and chocolate. The moment I served it, everyone fell silent before erupting in praise. Now it's requested at virtually every family gathering.
Ingredients
- For the Chocolate Cake
- All purpose flour: Provides structure while keeping the cake light enough to roll
- Cocoa powder: Delivers rich chocolate flavor, use Dutch processed for deeper color
- Baking powder and baking soda: Work together for perfect rise and texture
- Room temperature eggs: Create volume when whipped, look for the pale yellow stage
- Buttermilk: Adds moisture and tenderness to balance the cocoa powder
- For the Peanut Butter Filling
- Creamy peanut butter: Choose a quality brand without added sugars for best flavor
- Unsalted butter: Allows you to control the saltiness while adding richness
- Powdered sugar: Provides sweetness and structure to the filling
- Heavy cream: Adjusts the consistency until perfectly spreadable
- For the Chocolate Ganache
- Heavy cream: With at least 36% fat content produces the silkiest texture
- Semi sweet chocolate chips: Melt consistently, but premium chocolate bars chopped will elevate the flavor
Step-by-Step Instructions
- Prepare the perfect baking surface:
- Line your jelly roll pan meticulously with parchment extending slightly beyond edges. Spray the pan first so parchment sticks in place. This preparation ensures your cake releases easily and can be rolled without sticking or breaking. The standard 10x15 inch size creates the ideal thickness for rolling without cracking.
- Create a fluffy egg base:
- Beat the eggs and sugar for a full 5 minutes until the mixture becomes very pale yellow and forms ribbons when the beaters are lifted. This extended beating incorporates air that creates the light texture essential for a cake that rolls without breaking. The mixture should nearly triple in volume before moving to the next step.
- Master the careful combining technique:
- Alternate dry ingredients with buttermilk using the gentlest folding motion possible. Three additions of dry and two of liquid ensures everything incorporates without deflating the air you worked to create. Stop mixing the moment the last streak of flour disappears to maintain maximum volume.
- Perfect the immediate roll:
- Work quickly when the cake emerges from the oven. Dust a clean kitchen towel with powdered sugar, prepare this before the cake finishes baking. Turn the hot cake onto the towel, remove parchment and immediately roll from the short end while still hot. This trains the cake to hold its spiral shape as it cools completely which takes about two hours.
- Create the dreamy peanut butter filling:
- Beat room temperature butter and peanut butter until extremely light and fluffy, about 3 minutes. Add powdered sugar gradually to prevent a sugar cloud explosion. The heavy cream should be added tablespoon by tablespoon until you achieve a consistency that spreads easily but holds its shape when the cake is rolled.
- Execute the final roll with precision:
- Unroll the cooled cake gently, remove the towel, and spread filling evenly leaving a half-inch border on all sides. The filling should be about half-inch thick throughout. Roll with confident but gentle pressure starting from the same short end as before. Place seam side down and chill for 30 minutes to set the filling before adding ganache.
Pin it
The peanut butter filling is truly the heart of this recipe. I discovered after many attempts that using a high quality peanut butter without added sugars or oils makes an extraordinary difference. My grandmother always said peanut butter desserts need a touch of salt to sing and she was absolutely right the slight saltiness against the sweet chocolate creates magic on your palate.
Make Ahead Instructions
This cake roll is perfect for planning ahead. You can bake the cake portion up to two days before assembly, store it rolled in the towel and wrapped tightly in plastic. The peanut butter filling can be made a day ahead and brought to room temperature before spreading. The completely assembled cake roll keeps beautifully in the refrigerator for up to four days making it ideal for holiday preparation when time is precious.
Troubleshooting Tips
Cake cracks are the most common issue with rolled cakes. If small cracks appear do not panic they will be hidden by filling and ganache. For severe cracking try slicing and serving as individual cake slices arranged artfully with extra ganache. Overbeating the batter after adding flour can make the cake tough and prone to cracking so be gentle with final mixing. If your ganache seizes or becomes too thick add additional warm cream a teaspoon at a time while stirring until smooth again.
Serving Suggestions
Present this cake roll on a rectangular platter with fresh raspberries scattered around for a color contrast that complements the flavors. Slice with a hot knife for clean cuts wiping the blade between slices. For an elevated presentation add a dusting of gold luster dust over the set ganache or arrange chopped roasted peanuts along the base of the cake. This dessert pairs beautifully with coffee espresso or a glass of cold milk.
Pin it
Frequently Asked Questions
- → How can I ensure the cake rolls without cracking?
Roll the cake while it's still warm using parchment paper to prevent cracking. Let it cool in the rolled shape before unrolling and filling.
- → Can I make the filling less sweet?
For a less sweet filling, reduce the powdered sugar and add more heavy cream to achieve the desired texture.
- → What type of chocolate is best for the ganache?
Semi-sweet chocolate chips or high-quality semi-sweet baking chocolate work best for a balanced sweetness and smooth texture.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled for the best taste.
- → Can I freeze the cake roll?
Yes, wrap the assembled and ganache-covered cake tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.