Description
Indulge in the ultimate chocolate and peanut butter experience with this decadent Chocolate Peanut Butter Cake Roll. A rich chocolate sponge rolled with a creamy peanut butter filling, topped with a luscious chocolate ganache – a show-stopping dessert for any occasion.
Ingredients
Scale
For the chocolate sponge:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the peanut butter filling:
- ¾ cup creamy peanut butter
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the chocolate ganache topping:
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line and grease a 10×15-inch jelly roll pan.
- Prepare the chocolate sponge: Beat eggs, sugar, and vanilla. Add oil, then fold in dry ingredients. Bake for 10–12 minutes, then roll and cool.
- Make the filling: Beat peanut butter, cream cheese, sugar, milk, and vanilla until smooth. Spread over cooled cake and re-roll.
- Create the ganache: Heat cream, pour over chocolate chips, stir until smooth. Pour over cake and refrigerate before serving.
Notes
- Cake can be made a day ahead and refrigerated.
- For added texture, sprinkle chopped peanuts over the ganache.
- For richer flavor, use Dutch-process cocoa.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 29g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
