Description
A rolled sponge cake filled with creamy peanut butter frosting and covered in chocolate ganache.
Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 tablespoons milk
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a bowl, beat the eggs and granulated sugar until thick and pale.
- Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Stir in the vanilla extract.
- Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, lay a clean kitchen towel on your counter and dust it lightly with powdered sugar.
- Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting at a short end, roll the cake and towel together tightly. Let it cool completely in this rolled position on a wire rack.
- To make the filling, beat the powdered sugar, peanut butter, softened butter, and milk until smooth and creamy.
- Once the cake is cool, carefully unroll it. Spread the peanut butter filling evenly over the cake surface, leaving a 1-inch border on one long edge.
- Reroll the cake tightly without the towel. Place the roll seam-side down on a serving plate and chill for at least 30 minutes.
- To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream until it just simmers. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth.
- Pour the chocolate ganache over the chilled cake roll, allowing it to drip down the sides. Chill until the ganache sets before slicing.
Notes
- Use room temperature eggs for better volume when whipping.
- If the cake cracks when you unroll it, do not worry; the filling and ganache will cover it.
- You can substitute almond butter for peanut butter for a different flavor.
- Prep Time: 25 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 90
Keywords: chocolate peanut butter cake roll, cake roll recipe, jelly roll, peanut butter frosting, chocolate ganache