Decadent Chocolate Peanut Butter Roll Cake: A 10-Minute Miracle
Ingredients
For the Cake:
- 3 large eggs, at room temperature
- A pinch of salt
- 5g (1 teaspoon) vanilla sugar
- 50g (1.76 oz) granulated sugar
- 50ml (1.76 fl oz) milk
- 30ml (1 fl oz) vegetable oil
- 70g (2.46 oz) all-purpose flour
- 15g (0.5 oz) unsweetened cocoa powder
For the Filling:
- 20g (0.7 oz) unsalted butter, softened
- 10g (0.3 oz) powdered sugar
- 50g (1.76 oz) smooth peanut butter
For the Ganache:
- 100ml (3.5 fl oz) heavy whipping cream
- 120g (4.2 oz) semi-sweet chocolate, finely chopped
For the Topping:
- 10g (0.3 oz) chopped peanuts
Step-by-Step Instructions
1. Preparing the Cake Batter (5 minutes)
I begin by preheating the oven to 180°C (356°F). While the oven is heating, I line a baking sheet with parchment paper, ensuring it extends slightly over the edges for easy removal later.
In a large mixing bowl, I whisk together the eggs, a pinch of salt, vanilla sugar, and granulated sugar. I beat this mixture vigorously for about 2 minutes until it becomes light, fluffy, and pale in color. This step is crucial for creating the light, airy texture that defines a perfect roll cake.
Next, I gradually stream in the milk and vegetable oil while continuing to whisk. These liquid ingredients add moisture and richness to our cake.
In a separate bowl, I sift together the flour and cocoa powder. Sifting is key here – it removes any lumps and aerates the dry ingredients, contributing to a finer texture in the final cake. I then gently fold this dry mixture into the wet ingredients, being careful not to overmix. Overmixing can lead to a tough cake, so I stop as soon as the flour is just incorporated.
2. Baking the Cake (15 minutes)
I pour the batter onto the prepared baking sheet, using an offset spatula to spread it evenly into a thin layer. This thin, even layer is crucial for successful rolling later.
The cake goes into the preheated oven for 15 minutes. During this time, the kitchen fills with the intoxicating aroma of chocolate – a preview of the deliciousness to come.
3. Rolling the Cake (3 minutes)
As soon as the cake comes out of the oven, I act quickly. While it’s still warm and pliable, I carefully roll the cake (with the parchment paper) from the short end. This initial rolling while warm “trains” the cake to roll without cracking later. I set this rolled cake aside to cool completely.
4. Preparing the Filling (2 minutes)
While the cake cools, I move on to the peanut butter filling. In a small bowl, I mix the softened butter, powdered sugar, and peanut butter until smooth and creamy. This filling will add a rich, nutty contrast to our chocolate cake.
5. Filling and Re-rolling the Cake (3 minutes)
Once the cake has cooled, I gently unroll it. With a spatula, I spread the peanut butter filling evenly over the surface, leaving a small border around the edges. Then, using the parchment paper to assist, I carefully re-roll the cake, this time without the paper. The result is a beautiful spiral of chocolate cake and peanut butter filling.
6. Creating the Ganache (2 minutes)
For the crowning touch – the chocolate ganache – I heat the heavy cream in a small saucepan until it just begins to simmer. I pour this hot cream over the finely chopped chocolate in a heatproof bowl. After letting it sit for a minute, I stir gently until the mixture becomes smooth and glossy.
7. Finishing Touches (2 minutes)
I pour the warm ganache over the rolled cake, using a spatula to ensure it’s evenly coated. While the ganache is still wet, I sprinkle the chopped peanuts along the top of the cake. This not only adds a delightful crunch but also makes for a beautiful presentation.
The cake then goes into the refrigerator for at least an hour to allow the ganache to set completely.
Serving and Enjoying
When it’s time to serve, I remove the cake from the refrigerator and let it sit at room temperature for about 10 minutes. This allows the flavors to fully bloom. Using a sharp knife dipped in hot water (and wiped dry), I slice the cake into elegant rounds, revealing the beautiful spiral of chocolate cake and peanut butter filling.
Nutrition Information
Per slice (based on 8 servings):
- Calories: 380
- Protein: 7g
- Carbohydrates: 30g
- Fat: 28g
- Fiber: 2g
- Sugar: 20g
