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This rich and creamy dessert is a perfect treat for peanut butter and chocolate lovers. With a soft chocolate sponge cake, a luscious peanut butter filling, and a sprinkle of mini chocolate chips, this roll cake is irresistible!
Ingredients
For the Cake:
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
3 large eggs
1/3 cup water
1/3 cup vegetable oil
1 tsp vanilla extract
For the Filling:
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup heavy cream
For Garnish:
1/2 cup mini chocolate chips
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Drizzle of warmed peanut butter
Instructions
Step 1: Make the Cake
Preheat oven: Preheat to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Mix wet ingredients: In a separate bowl, beat the eggs, water, vegetable oil, and vanilla extract until combined.
Combine: Gradually mix the wet ingredients into the dry ingredients until the batter is smooth.
Bake: Pour the batter into the prepared pan, spreading evenly. Bake for 10–12 minutes, or until the top springs back when gently pressed.
Step 2: Roll the Cake
Invert the cake: While the cake is still warm, carefully flip it onto a clean kitchen towel dusted with powdered sugar.
Remove parchment: Gently peel off the parchment paper.
Roll: Starting from the short end, roll the cake tightly with the towel. Let it cool completely in the rolled shape.
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Step 3: Prepare the Filling
Mix ingredients: In a large bowl, beat together the peanut butter, powdered sugar, and heavy cream until smooth and fluffy. Add more cream if needed for a spreadable consistency.
Step 4: Assemble the Roll Cake
Unroll the cake: Once the cake is cool, carefully unroll it.
Spread filling: Evenly spread the peanut butter filling over the surface, leaving a small border around the edges.
Re-roll: R
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