Description
A luscious chocolate cake rolled with creamy peanut butter filling, topped with rich chocolate ganache—perfect for any special occasion.
Ingredients
Scale
- For the Chocolate Cake:
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
- For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line with parchment paper.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat eggs and sugar on high for 3-5 minutes until pale and fluffy. Add oil and vanilla; mix well.
- Gradually add dry ingredients, alternating with buttermilk, starting and ending with dry. Mix until just combined.
- Pour batter into the prepared pan, spreading evenly. Bake for 10-12 minutes, until a toothpick comes out clean.
- Roll the warm cake with parchment inside and let it cool completely.
- Make the Peanut Butter Filling:
- Beat peanut butter and softened butter until creamy. Gradually add powdered sugar and vanilla. Add heavy cream, one tablespoon at a time, until fluffy.
- Assemble the Cake Roll:
- Unroll the cooled cake and spread the peanut butter filling evenly. Roll the cake back up (remove parchment) and place seam-side down on a serving plate.
- Prepare the Chocolate Ganache:
- Heat heavy cream until just simmering. Pour over chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth.
- Decorate and Serve:
- Pour chocolate ganache over the cake, letting it drip down the sides. Refrigerate for 30 minutes to set before slicing and serving.
Notes
Best served chilled; store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 12 minutes