Decadent Chocolate Peanut Butter Cake (Print Version)
# Ingredients:
→ For the Chocolate Cake
01 -
3/4 cup all-purpose flour
02 -
1/2 cup cocoa powder
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
4 large eggs, room temperature
07 -
3/4 cup granulated sugar
08 -
1/4 cup vegetable oil
09 -
1 teaspoon vanilla extract
10 -
1/2 cup buttermilk
→ For the Peanut Butter Filling
11 -
1 cup creamy peanut butter
12 -
1/2 cup unsalted butter, softened
13 -
2 cups powdered sugar
14 -
1 teaspoon vanilla extract
15 -
2–3 tablespoons heavy cream
→ For the Chocolate Ganache
16 -
1/2 cup heavy cream
17 -
1 cup semi-sweet chocolate chips
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Grease a 25×38 cm jelly roll pan and line it with parchment paper. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat the eggs and sugar on high speed for 3-5 minutes until the mixture becomes pale and fluffy. Add the oil and vanilla extract, and mix well. Gradually incorporate the dry ingredients, alternating with the buttermilk, starting and ending with the dry mixture. Mix until just combined. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, roll the warm cake with the parchment paper still inside, and allow it to cool completely.
02 -
In a large bowl, beat the peanut butter and softened unsalted butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, and continue mixing. Add the heavy cream one tablespoon at a time, until the mixture is smooth and fluffy.
03 -
Unroll the cooled cake and spread the prepared peanut butter filling evenly over the surface. Carefully roll the cake back up, removing the parchment paper as you roll. Place the roll seam-side down onto a serving plate.
04 -
Heat the heavy cream until it just begins to simmer. Pour the cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until the ganache is smooth and glossy.
05 -
Pour the chocolate ganache over the assembled cake roll, allowing it to drip down the sides. Refrigerate for 30 minutes to set the ganache. Slice and serve the cake chilled.
# Notes:
01 -
Best served chilled; store leftovers in the refrigerator.