😋💕Chocolate Peanut Butter Swiss Roll💕😋
Ingredients:
Chocolate Sponge Cake:
4 large eggs (room temperature)
¾ cup (90 g) all-purpose flour
½ cup (100 g) granulated sugar
¼ cup (25 g) unsweetened cocoa powder
1 tsp baking powder
¼ cup (60 ml) milk
2 tbsp vegetable oil or melted butter
1 tsp vanilla extract
Pinch of salt
Peanut Butter Filling:
1 cup (240 ml) heavy cream, chilled
¾ cup (190 g) creamy peanut butter
â…“ cup (40 g) powdered sugar (adjust to taste)
½ tsp vanilla extract
Chocolate Ganache:
200 g semisweet or milk chocolate, chopped
¾ cup (180 ml) heavy cream
1 tbsp butter
Decoration:
Mini peanut butter cups (Reese’s or similar)
Chocolate drizzle or extra ganache
Crushed peanuts (optional)
Instructions:
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
Beat eggs and sugar with a mixer on high speed for 5–6 min until pale and fluffy.
Sift together flour, cocoa, baking powder, and salt. Gently fold into the egg mixture.
Add milk, oil, and vanilla; mix gently until smooth.
Pour into prepared pan, spread evenly, and bake for 10–12 min (do not overbake).
Roll the Cake:
Dust a clean kitchen towel with cocoa powder.
Turn the hot cake onto the towel, peel off parchment, and gently roll from the short side while still warm. Let cool completely.
Prepare Peanut Butter Filling;
Beat chilled heavy cream until soft peaks form.
In another bowl, whisk peanut butter, powdered sugar, and vanilla until smooth.
Fold whipped cream into peanut butter mixture until fluffy.
Assemble:
Gently unroll the cooled cake. Spread peanut butter filling evenly, leaving a small border.
Roll the cake back tightly. Wrap in plastic and chill for 30–60 minutes to set.
Chocolate Ganache:
Heat cream until steaming, pour over chopped chocolate and butter. Stir until smooth and glossy.
Pour ganache over chilled roll, let it drip naturally.
Decorate:
Top with mini peanut butter cups, chocolate drizzle, or crushed peanuts for crunch.
Tips:
Roll while warm to prevent cracking.
Add a thin layer of melted chocolate before spreading peanut butter cream for extra richness.
Keep refrigerated; let sit 10–15 minutes at room temp before slicing.
Slice, Serve and Enjoy 😋💕😊
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