Chocolate Peanut Butter Roulade – The Perfect Sweet Roll!

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease the paper.
2. In a large mixing bowl, beat the eggs and sugar together on high speed until pale and fluffy (about 5 minutes). Add the vanilla extract and mix.
3. Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, taking care not to deflate the batter.
4. Pour the batter into the prepared pan and spread evenly. Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
5. Once baked, remove the cake from the oven and immediately flip it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
6. While still warm, roll the cake up with the towel (starting from the short edge) and let it cool completely in the rolled-up position.

2. Prepare the Peanut Butter Filling:

1. In a medium bowl, beat the peanut butter, powdered sugar, softened butter, vanilla extract, and salt until smooth and creamy.
2. Gradually add heavy cream until the filling reaches a spreadable consistency. Set aside.

3. Make the Chocolate Ganache:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly before using.

4. Assemble the Roulade:

1. Unroll the cooled cake carefully from the towel.
2. Spread a generous layer of peanut butter filling evenly over the cake, leaving a small border around the edges.
3. Carefully roll the cake back up, starting from the short edge, and place it seam side down on a serving platter.
4. Pour the chocolate ganache over the top of the roulade, allowing it to drip down the sides.

5. Garnish and Serve:

1. Garnish with crushed peanuts, chocolate shavings, or a drizzle of peanut butter if desired.
2. Slice into thick rounds and serve chilled or at room temperature.

Tips for Success:

• Cake Rolling Tip: Make sure to roll the cake while it’s still warm to prevent cracking. Let it cool completely before filling and assembling.
• Ganache Consistency: If the ganache is too thick to pour, gently warm it up in the microwave in 10-second intervals.
• Filling Variation: If you want a smoother filling, you can add a little more heavy cream or even some powdered sugar for sweetness.

This Chocolate Peanut Butter Roulade is a dreamy, decadent dessert that brings together all the best flavors of chocolate and peanut butter in one perfect roll. A truly irresistible treat for any peanut butter lover! 🍫🥜✨