Chocolate Peanut Butter Cake Roulade is a delightful dessert that combines the richness of chocolate with the creamy indulgence of peanut butter. The roulade, a rolled cake filled with a light, fluffy filling, is both visually stunning and deliciously satisfying. This dessert is perfect for impressing guests or simply treating yourself to a luxurious treat.

Why Choose This Roulade?

This recipe stands out due to its balanced layers. The cake itself is light and airy, thanks to the careful whipping and folding techniques. The filling is a silky combination of whipped cream and peanut butter, adding a nutty depth to each bite. Finally, the topping of melted semi-sweet chocolate and optional chopped peanuts provides a perfect contrast in texture and flavor.

The term “roulade” comes from the French word rouler, meaning “to roll.” This technique allows you to present desserts with an elegant spiral of filling, making it both a feast for the eyes and the taste buds. Learn more about roulades and their culinary significance.

The Allure of Chocolate and Peanut Butter

Chocolate and peanut butter are a timeless pairing in desserts. The richness of cocoa blends harmoniously with the savory nuttiness of peanut butter, creating a flavor profile that appeals to almost everyone. Whether you’re an experienced baker or a beginner, this recipe offers an opportunity to create something extraordinary with minimal effort. For additional inspiration, explore similar chocolate desserts on Pinterest.

Ingredients Breakdown

For the Cake

To create the perfect chocolate roulade, the foundation lies in the cake itself. Each ingredient plays a crucial role in achieving the right texture and flavor. Here’s a breakdown:

Eggs (4 large, separated): Separating the eggs allows the yolks to provide richness while the whipped whites add lightness and volume. This technique ensures a cake that is both airy and structurally sound. Learn more about the importance of egg whites in baking.
Granulated Sugar (½ cup, divided): This helps stabilize the whipped egg whites and adds sweetness to the batter. Dividing the sugar ensures both components (yolks and whites) are properly balanced.
All-Purpose Flour (⅓ cup): A key structural ingredient, flour provides the necessary framework to hold the roulade together. For insights into the versatility of flour, check out this guide.
Cocoa Powder (¼ cup): The primary flavoring agent, cocoa powder gives the cake its rich, chocolatey base. Using high-quality cocoa powder, like those discussed in cocoa powder essentials, will make a noticeable difference.
Vanilla Extract (1 tsp): Adds a subtle, aromatic sweetness that complements both the chocolate and peanut butter.
Salt (¼ tsp): Enhances the natural flavors of cocoa and balances the overall taste.

For the Filling

The filling is what transforms this simple cake into a luxurious dessert. A combination of creaminess and nuttiness creates a luscious contrast to the light cake.

Heavy Cream (1 cup): Whipping heavy cream forms the base of the filling, ensuring a light and airy texture. Explore more about whipping cream and its applications.
Creamy Peanut Butter (¼ cup): The star ingredient of the filling, peanut butter brings a smooth, nutty flavor that pairs perfectly with chocolate.
Powdered Sugar (2 tbsp): Sweetens and stabilizes the whipped cream mixture, ensuring it holds its shape inside the roulade.

For the Topping

No roulade is complete without a decadent topping. This layer ties the dessert together visually and texturally.

Semi-Sweet Chocolate Chips (½ cup, melted): Drizzling semi-sweet chocolate over the roulade creates a glossy, rich finish. This chocolate variety is ideal due to its perfect balance of sweetness and bitterness. Find out more about why semi-sweet chocolate is a baker’s favorite.
Chopped Peanuts (¼ cup, optional): For added crunch and a touch of saltiness, sprinkle chopped peanuts over the chocolate drizzle.

Preparing the Cake

Creating the perfect cake base for a roulade requires careful attention to detail. Follow these steps for flawless results:

Preheat the Oven:
- Set your oven to 350°F (175°C).
- Prepare a 10×15-inch jelly roll pan by lining it with parchment paper and lightly greasing it. This ensures the cake releases easily without sticking or breaking.
Prepare the Egg Yolks:
- In a mixing bowl, beat the egg yolks with half of the sugar until the mixture becomes pale and thick.
- Add the vanilla extract and continue mixing until fully combined.
Whip the Egg Whites:
- In a separate bowl, whisk the egg whites with the remaining sugar until stiff peaks form. The whipped whites are crucial for giving the cake its airy texture. For tips on achieving perfect peaks, check this guide on egg whites.
Combine Dry Ingredients:
- Sift together the flour, cocoa powder, and salt. Sifting ensures no lumps and helps aerate the mixture, resulting in a smoother batter.
Fold the Batter:
- Gently fold the dry ingredients into the yolk mixture, being careful not to deflate the batter.
- Gradually incorporate the whipped egg whites in small batches for even distribution and maximum volume.
Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched. Overbaking can make the cake brittle, so watch closely.

Rolling the Cake

Rolling the cake while it’s still warm is essential to prevent cracking. Here’s how:

Prepare the Rolling Surface:
- Dust a clean kitchen towel generously with powdered sugar. This prevents sticking as you roll the cake.
Turn Out the Cake:
- Once baked, remove the cake from the oven and immediately invert it onto the prepared towel.
Peel the Parchment Paper:
- Carefully remove the parchment paper from the cake to avoid tearing.
Roll the Cake:
- Starting from a short side, roll the cake up in the towel. This helps it retain its shape while cooling.
- Let the rolled cake cool completely before unrolling to add the filling.

Preparing the Filling

The filling is the heart of this dessert, providing a creamy, nutty contrast to the light chocolate cake. Follow these steps to achieve a perfectly fluffy and flavorful filling:

Whip the Heavy Cream:
- In a chilled mixing bowl, pour in the heavy cream. Using a hand or stand mixer, whip on medium-high speed until soft peaks begin to form. For more on why whipping cream is essential in baking, check this guide.
Incorporate the Peanut Butter:
- Add the creamy peanut butter to the whipped cream. Peanut butter not only adds flavor but also stabilizes the mixture, ensuring it holds its shape inside the roulade.
Sweeten the Mixture:
- Gradually sift in the powdered sugar and continue whipping until stiff peaks form. Be careful not to overwhip, as this can cause the mixture to separate.
Taste and Adjust:
- Once whipped, taste the filling and adjust the sweetness if necessary. The filling should have a balanced sweetness to complement the rich cake.

Assembling the Roulade

Unrolling the Cake

Once the cake has completely cooled, it’s time to assemble the roulade:

Unroll Gently:
- Carefully unroll the cooled cake. If any cracks appear, they’ll be hidden when the cake is rolled back up.
- Dust off any excess powdered sugar from the surface if needed.
Spread the Filling:
- Using an offset spatula, evenly spread the peanut butter filling across the entire surface of the cake. Avoid applying too much pressure to prevent tearing.
Roll the Cake Again:
- Start from the same short side and roll the cake back up tightly, without the towel. Ensure the filling stays evenly distributed as you roll.
Transfer to a Plate:
- Place the rolled cake seam-side down on a serving plate.

Drizzling the Topping

The topping is what transforms this roulade from a simple dessert into a showstopper. Follow these steps to decorate your roulade flawlessly:

Melt the Chocolate:
- In a microwave-safe bowl, melt the semi-sweet chocolate chips in 15-second intervals, stirring after each interval until smooth. Avoid overheating, as it can cause the chocolate to seize. Learn more about the science of chocolate melting.
Drizzle with Precision:
- Using a spoon or piping bag, drizzle the melted chocolate over the roulade in a zigzag or straight-line pattern. Allow some chocolate to drip down the sides for a dramatic effect.
Add Texture with Peanuts:
- Sprinkle chopped peanuts over the chocolate drizzle while it’s still wet. This optional step adds crunch and enhances the presentation.
Chill to Set:
- Refrigerate the roulade for at least 1 hour to allow the chocolate to set and the flavors to meld.

Avoid Common Mistakes

Baking and assembling a roulade requires precision. Keep these tips in mind to avoid common pitfalls:

Prevent Cracking: Rolling the cake while it’s warm helps avoid cracks. If cracks do appear, the filling and topping will mask them.
Don’t Overwhip the Filling: Overwhipping the cream can cause it to separate. Whip just until stiff peaks form for a smooth and stable filling.
Use Quality Ingredients: High-quality cocoa powder and semi-sweet chocolate make a noticeable difference in flavor.

Enhance Presentation

Slice Cleanly: For clean slices, use a serrated knife and wipe the blade with a warm, damp cloth between cuts.
Customize Garnishes: Experiment with different toppings, such as shaved chocolate, powdered sugar, or caramel drizzle.

FAQs

Frequently Asked Questions

Why does my roulade crack, and how can I fix it?

Cracking occurs when the cake cools too much before rolling or if it’s overbaked. To prevent this, roll the cake while it’s still warm, using a towel dusted with powdered sugar. If cracks do appear, they can be easily concealed with the filling and topping.

Can I substitute ingredients in this recipe?

Yes, you can substitute:

Almond butter or hazelnut spread for peanut butter in the filling.
Gluten-free flour for all-purpose flour if you need a gluten-free version.
Dark chocolate for semi-sweet chocolate in the topping for a more intense flavor.

What can I use if I don’t have a jelly roll pan?

A quarter-sheet pan (9×13 inches) can work as a substitute. Be sure to adjust the baking time slightly, as the cake will be slightly thicker.

How long can I store the roulade?

The roulade can be refrigerated for up to 3 days in an airtight container. However, it’s best enjoyed within 24 hours for optimal texture and flavor.

Can I freeze the roulade?

Yes, the roulade can be frozen for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

What are some variations I can try?

Swap the peanut butter filling for Nutella or a whipped cream cheese frosting.
Add a splash of coffee or espresso powder to the filling for a mocha twist.
Use white chocolate for the drizzle to create a visually striking contrast.

Chocolate Peanut Butter Cake Roulade

Author: Christopher

Print Recipe

Description

This Chocolate Peanut Butter Cake Roulade is a decadent rolled dessert combining the richness of chocolate and the creamy nuttiness of peanut butter. The airy chocolate sponge cake is filled with a light peanut butter whipped cream and topped with melted semi-sweet chocolate and optional crunchy chopped peanuts. Perfect for special occasions or as an indulgent treat, this roulade is both elegant and easy to prepare. Serve it chilled for a refreshing dessert that will impress your guests and satisfy your sweet cravings.

Ingredients

Scale

For the cake:

4 large eggs, separated
½ cup granulated sugar, divided
⅓ cup all-purpose flour
¼ cup cocoa powder
1 tsp vanilla extract
¼ tsp salt

For the filling:

1 cup heavy cream
¼ cup creamy peanut butter
2 tbsp powdered sugar

For the topping:

½ cup semi-sweet chocolate chips, melted
¼ cup chopped peanuts (optional)

Instructions

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

In a mixing bowl, beat the egg yolks with half of the sugar until pale and thick. Add vanilla extract and mix until combined.

In a separate bowl, whisk the egg whites with the remaining sugar until stiff peaks form.

Sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the yolk mixture.

Fold the whipped egg whites into the batter in batches, being careful not to deflate the mixture.

Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel (starting from a short side) and let it cool completely.

For the filling, whip the heavy cream, peanut butter, and powdered sugar together until stiff peaks form.

Unroll the cooled cake and spread the filling evenly over it. Roll it back up tightly (without the towel) and transfer to a serving plate.

Drizzle the melted chocolate over the roulade and sprinkle with chopped peanuts if desired.

Refrigerate for at least 1 hour before slicing and serving.

Notes

Tips for Success

Rolling the Cake: Roll the cake while it’s warm to prevent cracking. Use a powdered sugar-dusted towel to avoid sticking.
Whipping Cream: Ensure the heavy cream is cold before whipping for the best results. Chill the mixing bowl for even better texture.
Chocolate Drizzle: Melt the chocolate slowly to avoid overheating, which can cause it to seize.

Storage Suggestions

Store the roulade in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, enjoy within 24 hours.
To freeze, wrap the roulade tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator before serving.

Possible Variations

Experiment with different fillings like Nutella, cream cheese frosting, or flavored whipped creams.
Add a sprinkle of cocoa powder or powdered sugar on top for an extra decorative touch.
Use dark or white chocolate for the drizzle to customize the flavor profile.

Serving Suggestions

Slice the roulade using a serrated knife for clean cuts. Wipe the blade between slices for a professional look.
Pair with a scoop of vanilla or peanut butter ice cream for an indulgent dessert experience.
Garnish with fresh berries or a dollop of whipped cream for a vibrant presentation.

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