Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper for easy removal.
- In one bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
- In a separate bowl, beat the eggs and granulated sugar together until light and fluffy. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
- Pour the batter into your prepared jelly roll pan and spread it evenly across the surface.
- Bake the cake for 12-15 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, prepare your peanut butter filling by combining the peanut butter and powdered sugar until smooth and creamy.
- Once the cake is finished baking, let it cool for a few minutes before inverting it onto a clean towel dusted with cocoa powder.
- Carefully spread the peanut butter mixture over the cake and roll it up tightly from one end to the other.
- For the chocolate topping, melt the chocolate chips and heavy cream together until they form a smooth ganache.
- Pour the melted chocolate over the rolled cake, ensuring it’s fully coated.
- Place the cake in the fridge to set before slicing and serving.
Best ways to enjoy it
When it comes to serving this delightful cake, the presentation can elevate your dining experience. Consider garnishing with crushed peanuts or a sprinkle of sea salt for a flavor contrast. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to add some extra indulgence. This cake also tastes fantastic with a side of fresh strawberries or raspberries, which can help cut through the richness.
Storage and reheating tips
To keep your Chocolate-Covered Peanut Butter Roll Cake fresh, store it in an airtight container in the refrigerator. It should last for about 4 to 5 days. If you want to enjoy it later, you can freeze it—just wrap the cake tightly in plastic wrap and then foil. For best results, consume it within three months. When you’re ready to eat, thaw it in the refrigerator overnight, and enjoy!
Pro chef tips
To ensure a tender roll, avoid overmixing your cake batter—just mix until everything is combined. If you want to add a little zing, consider a sprinkle of sea salt in your peanut butter filling. For those who love a rich chocolate flavor, you might add an additional layer of chocolate ganache before serving.
Creative twists
Experimenting with flavors can take this cake to another level! Swapping the semisweet chocolate for dark chocolate will intensify the chocolate flavor. You could even introduce some spices, like a cinnamon or espresso powder, to the batter for a unique twist. For a healthier version, use natural peanut butter and reduce the sugar in both the cake and the filling.
FAQs
How long does this cake take to prepare?
Preparation and cooking time combined will take about 30-40 minutes, with an additional hour in the fridge for setting.
Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead and then prepare the filling and chocolate ganache before serving.
What if I have dietary restrictions?
For a gluten-free version, use a certified gluten-free flour blend. You can also substitute the granulated sugar with coconut sugar or a sugar alternative if you’re watching your sugar intake.
Enjoy every bite of this Chocolate-Covered Peanut Butter Roll Cake; it’s sure to be a favorite in your dessert repertoire!
