Chocolate-Covered Peanut Butter Roll Cake
Soft chocolate cake rolled with creamy peanut butter filling and drizzled with rich chocolate sauce — this cake tastes like a chocolate-covered peanut butter roll!
Ingredients
Chocolate Roll Cake
• 4 large eggs
• 1 cup flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• 1 cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ cup milk
• Powdered sugar (for dusting)
Peanut Butter Filling
• 1 cup creamy peanut butter
• ½ cup powdered sugar
• ½ cup heavy cream (cold)
• 1 teaspoon vanilla extract
Chocolate Sauce (Optional but recommended)
• 150 g semi-sweet chocolate
• ½ cup (120 ml) cream
Preparation
1. Chocolate Roll Cake
1. Preheat the oven to 180°C / 350°F.
2. Line a 25×35 cm (10×15 inch) jelly roll pan with parchment paper.
3. Beat the eggs and sugar until pale, thick, and fluffy (5–6 minutes).
4. Mix in the vanilla and milk.
5. Sift together the flour, cocoa powder, baking powder, and salt.
6. Gently fold the dry ingredients into the egg mixture.
7. Spread the batter evenly in the pan.
8. Bake for 10–12 minutes — the cake should spring back when touched.
2. Roll the Cakes
1. While the cakes are still warm, turn them out onto a clean kitchen towel dusted with powdered sugar.
2. Carefully remove the parchment paper.
3. Roll the cakes up from the short side using the towel.
4. Let cool completely.
3. Peanut Butter Filling
1. Beat the peanut butter and powdered sugar until smooth.
2. Whip the cold cream and slowly fold it into the peanut butter.
3. Add vanilla and mix until creamy and spreadable.
4. Assembly
1. Carefully unroll the cooled cake.
2. Spread the peanut butter filling evenly, leaving a small border.
3. Roll up tightly without a towel.
4. Chill for 30 minutes.
5. Chocolate Sauce
1. Heat the cream until it comes to a boil (do not boil).
2. Pour over the chocolate, wait 1 minute, then stir until smooth.
3. Drizzle or spread over the roll cake.
6. Garnish
• Mini peanut butter chocolates
• Chopped peanuts
• Chocolate sauce 🍫🥜✨
✨ Tips for the Perfect Roll
• Don't overcook — dryness causes cracking.
• Roll while hot, fill after cooling.
• Cool before slicing for even cuts.
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