🍫 Decadent Chocolate Peanut Butter Cake Roll - a rich, indulgent dessert with layers of chocolate and creamy peanut butter 🍫
**Ingredients:**
**For the Chocolate Cake:**
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Powdered sugar (for dusting)
**For the Peanut Butter Filling:**
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
**For the Chocolate Ganache:**
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
**Directions:**
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and grease it lightly.
2. **Make the Chocolate Cake:**
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and granulated sugar together on high speed for 3-4 minutes until thick and pale. Beat in the vanilla extract and milk.
- Gradually fold in the dry ingredients until just combined. Pour the batter into the prepared jelly roll pan and spread it evenly.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
3. **Roll the Cake:**
- While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
- Starting from one of the short ends, roll the cake up with the towel inside. Allow it to cool completely in the rolled-up position.
4. **Make the Peanut Butter Filling:**
- In a medium bowl, beat the creamy peanut butter and softened butter together until smooth and fluffy.
- Gradually add the powdered sugar, beating until well combined. Mix in the vanilla extract and heavy cream until the filling is light and spreadable.
5. **Fill the Cake:**
- Once the cake has cooled, unroll it gently. Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.
- Carefully re-roll the cake (without the towel) and place it seam-side down on a serving platter.
6. **Make the Chocolate Ganache:**
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips and vanilla extract until smooth and glossy.
- Allow the ganache to cool slightly before pouring it over the cake roll, spreading it evenly over the top.
7. **Chill and Serve:**
- Refrigerate the cake roll for at least 1 hour to set the ganache. Slice and serve this rich, chocolatey, and peanut buttery treat to wow your guests!
**Prep Time:** 30 minutes | **Cooking Time:** 12 minutes | **Chilling Time:** 1 hour | **Total Time:** 1 hour 45 minutes | **Kcal:** 450 kcal per serving | **Servings:** 10 servings
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