Description
A delightful dessert that combines rich chocolate and creamy peanut butter in a beautiful rolled cake.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 3 large eggs
- 1/2 cup creamy peanut butter
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and baking powder.
- In another bowl, beat the eggs until fluffy and pale.
- Add the vanilla extract to the eggs and combine.
- Gradually fold the dry ingredients into the egg mixture.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12 to 15 minutes or until a toothpick inserted comes out clean.
- Invert the cake onto a powdered sugar dusted kitchen towel and roll it up tightly to set its shape.
- While cooling, whip the heavy cream until soft peaks form, then fold in peanut butter and powdered sugar.
- Unroll the cooled cake, spread the filling evenly, and roll it back up without the towel.
- Chill in the fridge for at least an hour before slicing to serve.
Notes
For best results, use room temperature ingredients and roll the cake while it’s warm to maintain shape. Consider adding sea salt to enhance sweetness or using crushed peanuts for decoration.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg