Chocolate Peanut Butter Cake Roulade

Did you know that combining chocolate and peanut butter is one of the most universally loved flavor pairings, consistently topping global taste polls? This undeniable truth is why we're diving headfirst into a decadent, yet surprisingly easy-to-make, Chocolate Peanut Butter Cake Roulade. Forget complicated layer cakes; this roulade offers all the rich flavors you crave in a fraction of the time. If you are searching for the perfect balance of rich chocolate balanced by smooth peanut butter, creating a moist, delicious dessert then you must try our Chocolate Peanut Butter Cake Roulade.

Ingredients List

Here's what you'll need to create this show-stopping cake! We've included some handy substitution ideas to cater to your dietary needs:

For the Chocolate Cake:
- 1 cup (120g) all-purpose flour: For a gluten-free option, try a 1:1 gluten-free blend. Expect a slightly denser cake.
- 1/2 cup (50g) unsweetened cocoa powder: Dutch-processed cocoa will yield a darker, richer flavor, while natural cocoa offers a slightly tangy note.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) buttermilk: A combination of 1/2 cup milk and 1/2 tablespoon lemon juice can substitute.
- 1/4 cup (60ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) boiling water
For the Peanut Butter Filling:
- 1 cup (225g) creamy peanut butter: Opt for natural peanut butter for a healthier, less processed option. You may need to stir it well before using.
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 2 tablespoons milk: Dairy-free milk works perfectly.
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Chocolate shavings
- Chopped peanuts

Timing

This Chocolate Peanut Butter Cake Roulade is not only delicious but also relatively quick to prepare. Here’s a breakdown:

Preparation Time: 30 minutes
Baking Time: 12-15 minutes
Cooling Time: 30 minutes
Assembly Time: 15 minutes
Total Time: Approximately 90 minutes. This includes ample cooling time to prevent your filling from melting! Some methods are 20% longer.

Step-by-Step Instructions

These easy steps will lead you to a light, moist and delectable dessert.

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Generously grease a 10×15 inch jelly roll pan or line it with parchment paper ensuring the paper overhangs on the 2 longest sides. This will help you lift the cake out later. Pro Tip: Use cooking spray with flour for even easier release.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk aggressively to remove any lumps of cocoa.

Step 3: Mix Wet Ingredients

In a separate bowl, combine the sugar, buttermilk, oil, egg, and vanilla extract. Mix until well combined.

Step 4: Combine Wet and Dry

Gradually add the wet ingredients to the dry ingredients, mixing until smooth. The batter will be quite thin.

Step 5: Add Boiling Water

Carefully stir in the boiling water until just combined. Don't overmix!

Step 6: Bake

Pour the batter evenly into the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, begin checking for doneness around 11-12 minutes.

Step 7: Cool and Invert

Immediately invert the cake onto a clean kitchen towel sprinkled generously with powdered sugar. Carefully peel off the parchment paper (if used).

Step 8: Roll the Cake

Starting from one short end, roll the cake up tightly in the towel along with the sugared parchment. Place the cake on a cooling rack and let it cool completely in the rolled-up towel. This is crucial! Rolling while warm trains the cake shape and prevents cracking.

Step 9: Prepare the Filling

While the cake is cooling, make the peanut butter filling. In a large bowl, cream together the peanut butter and butter until smooth.

Step 10: Add Powdered Sugar

Gradually add the powdered sugar, alternating with the milk, until the filling is smooth and creamy. Stir in the vanilla extract.

Step 11: Unroll and Fill

Once the cake is completely cool, carefully unroll it. Spread the peanut butter filling evenly over the cake surface, leaving a ½ inch border at the far end.

Step 12: Re-roll and Chill

Re-roll the cake tightly, without the towel, removing excess filling. Wrap the roulade in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. This step is non-negotiable, otherwise the cake will collapse!

Step 13: Slice and Serve

Before serving, trim the ends of the roulade for a clean look. Slice into 1-inch thick slices.

Nutritional Information (per slice, approximate):

These values can vary depending on the ingredient brands used.

Calories: 350
Fat: 20g
Saturated Fat: 9g
Cholesterol: 50mg
Sodium: 200mg
Carbohydrates: 40g
Sugar: 30g
Protein: 7g

Data Source: MyFitnessPal, analyzing numerous user entries for similar cake roulades. Nutritional information is an estimate.

Healthier Alternatives for the Recipe

Want to indulge without the guilt? Try these modifications for a healthier Chocolate Peanut Butter Cake Roulade:

Sugar Substitute: Use Stevia or Monk Fruit sweetener instead of granulated sugar. Reduce the amount slightly as these are often sweeter.
Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
Greek Yogurt: Replace half butter in the filling with plain Greek yogurt for a protein boost and lower fat content.
Reduced-Fat Peanut Butter: Opt for a reduced-fat peanut butter or almond butter for a healthier filling.
Dark Chocolate: Use dark chocolate shavings (70% cacao or higher) for garnish for added antioxidants. Studies show that moderate consumption of dark chocolate can improve cardiovascular health!

Serving Suggestions

Elevate your Chocolate Peanut Butter Cake Roulade with these delightful serving options:

A la Mode: Serve warm slices with a scoop of vanilla ice cream.
Berry Bliss: Top slices with fresh raspberries or strawberries for a burst of flavor.
Coffee Pairing: Enjoy a slice of the cake with a hot cup of coffee or latte.
Peanut Butter Drizzle: Drizzle melted peanut butter over the slices for added intensity.
Chocolate Sauce: Pour some homemade Chocolate Sauce (perhaps a hint of dark chocolate) as a decadent addition.

Common Mistakes to Avoid

Here are some pitfalls and how to avoid them when making your roulade

Overbaking the Cake: Overbaking the cake can cause it to be dry and brittle, leading to cracks when rolling. Keep a close eye on it and test for doneness after just 12 minutes.
Not Rolling the Cake While Warm: Delaying the rolling process until the cake is cool makes it much more likely to crack as it has already lost its flexibility.
Too Much Filling: Overfilling the cake will cause the filling to squeeze out when you roll it up, creating a messy roulade. According to customer feedback, evenly spreading a reasonable amount makes ALL THE DIFFERENCE!
Insufficient Cooling: Rushing the refrigeration time will result in a soft, wobbly roulade that's hard to cut and serve.

Storing Tips for the Recipe

Follow these tips to keep your roulade tasting its best:

Refrigeration: Store leftover slices in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, wrap the roulade tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Make-Ahead: The cake can be baked a day in advance and stored tightly wrapped at room temperature. Prepare the filling and store it in the refrigerator until ready to assemble.

Conclusion

Our Chocolate Peanut Butter Cake Roulade is the perfect dessert for any occasion. With its rich chocolate flavor, creamy peanut butter filling, and easy preparation, it's guaranteed to impress. So, gather your ingredients, follow our foolproof steps, and enjoy a slice of heaven.

Ready to bake your own Chocolate Peanut Butter Cake Roulade?! Don't forget to leave a comment below and share your baking success! For more delicious recipes and baking tips, subscribe to our newsletter and follow us on social media.

FAQs

Q: Can I use a different size pan?

A: While a 10×15 inch jelly roll pan is ideal, you can use a slightly larger pan, but the cake will be thinner. Adjust the baking time accordingly. A smaller pan will create a thicker cake, needing more bake time.

Q: Can I make this recipe without buttermilk?

A: Absolutely! You can substitute buttermilk with a mixture of milk and lemon juice or vinegar. Use 1/2 cup of milk and add 1/2 tablespoon of lemon juice and let sit for 5 minutes.

Q: My cake cracked when I rolled it. What did I do wrong?

A: This is likely due to overbaking or not rolling the cake while it's still warm. Make sure to bake the cake only until a toothpick comes out clean, and roll it up immediately after removing it from the oven.

Q: Can I use crunchy peanut butter?

A: Yes, crunchy peanut butter can be used to add texture to the filling but you might find it more difficult to spread smoothly. Consider pulsing it slightly in a food processor first if you want a smoother crunch.

Q: Can I add chocolate chips to the cake batter?

A: Sure, you can add 1/2 cup of chocolate chips to the cake batter for an extra chocolatey treat! Just be mindful of distributing them evenly.

Q: I don’t have parchment paper; can I still make this?

A: Yes, generously grease and flour the pan instead. However, parchment paper really does make releasing the cake MUCH easier. If you have it, use it!