Step-by-step instructions
Start by preheating your oven to 180°C (350°F). While it’s warming up, line a jelly roll pan (25 × 35 cm or 10 × 15 inches) with parchment paper.
In a mixing bowl, beat together the eggs and granulated sugar until the mixture is pale, thick, and fluffy—this should take about 5 to 6 minutes. Add in the vanilla extract and milk.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold this dry mixture into the egg mixture until just combined. Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes.
When the cake is done, invert it onto a clean kitchen towel dusted with powdered sugar, removing the parchment paper. Roll the cake up from the short side using the towel. Let it cool completely.
For the filling, beat the peanut butter and powdered sugar together until smooth. In another bowl, whip the cold cream until stiff peaks form and then gently fold it into the peanut butter mixture along with the vanilla extract.
Once the cake is fully cooled, carefully unroll it and spread the peanut butter filling evenly, leaving a small border around the edges. Roll the cake back up tightly without the towel, then chill in the refrigerator for at least 30 minutes.
To prepare the chocolate sauce, heat the cream until just hot, then pour it over the semi-sweet chocolate. Allow it to sit for one minute before stirring until smooth. Drizzle this sauce over the chilled roll cake.
For an extra touch, feel free to garnish with mini peanut butter chocolates, chopped peanuts, or additional chocolate sauce.
Best ways to enjoy it
This Chocolate-Covered Peanut Butter Roll Cake shines brightest when served cold. Slice it into generous portions and plate it beautifully. Consider pairing it with a scoop of vanilla ice cream or a drizzle of caramel sauce for added decadence. It also makes a lovely centerpiece for dessert tables at birthdays or holiday celebrations.
Keeping leftovers fresh
To store your leftover Chocolate-Covered Peanut Butter Roll Cake, wrap it in plastic wrap or foil and refrigerate. It should stay fresh for up to 3 days. You can also freeze the cake by wrapping it tightly and using an airtight container; it lasts up to 1 month in the freezer. Just thaw it in the fridge overnight before serving.
Helpful cooking tips
- Ensure your eggs are at room temperature before whipping them with sugar. This helps achieve that light, fluffy texture.
- Don’t rush the cooling process; rolling the cake while warm prevents cracks.
- To keep the chocolate sauce glossy, make sure not to overheat the cream and stir gently until smooth.
Creative twists
This roll cake is versatile! Consider swapping the chocolate cake for a vanilla sponge for a lighter version. You could also experiment with flavored nut butters, like almond or cashew, for a unique twist. Adding crushed cookies for topping creates delightful textures and flavors in each bite.
Common questions
How long does it take to prepare this cake?
The total time for preparation and baking is approximately 1.5 hours, plus additional chilling time.
Can I substitute the peanut butter?
Yes, you can use almond butter or sunbutter for a nut-free version, but the flavor will vary slightly.
What’s the best way to thaw a frozen roll cake?
Place the frozen roll cake in the fridge for several hours, or overnight, for safe thawing.
Now you’re all set to enjoy your Chocolate-Covered Peanut Butter Roll Cake. Dive in and enjoy every bite!
