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1. Prepare the Chocolate Sponge Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, beat the eggs and sugar using an electric mixer on high speed until pale and thick, about 4-5 minutes. Add the vanilla extract and milk, and beat until combined.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly.
Bake for 10-12 minutes or until the cake springs back when lightly touched.
While the cake is still warm, dust a clean kitchen towel with powdered sugar and carefully turn the cake out onto it. Peel off the parchment paper and roll the cake up tightly with the towel. Let it cool completely, rolled up, to prevent cracking.
2. Make the Peanut Butter Filling:
In a large mixing bowl, beat together the peanut butter and softened butter until smooth and creamy.
Add the powdered sugar and vanilla extract and mix until combined.
Gradually add the heavy cream until the filling is smooth and spreadable.
3. Assemble the Cake Roll:
Once the cake has cooled, gently unroll it. Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.
Carefully roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.
4. Prepare the Chocolate Ganache Topping:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for a minute, then whisk until smooth and glossy.
Stir in the vanilla extract.
5. Decorate and Serve:
Pour the ganache over the cake roll, allowing it to drip down the sides.
Garnish with chopped peanuts, chocolate shavings, or a drizzle of melted peanut butter for an extra touch.
Refrigerate the cake roll for at least 30 minutes to allow the ganache to set before slicing and serving.
Pro Tips for Success:
Rolling the Cake: Roll the cake while it’s warm to avoid cracks. Cooling it in a rolled shape helps it retain its flexibility.
Peanut Butter Filling Consistency: If the filling is too thick, add a bit more heavy cream until it’s spreadable but still thick enough to hold its shape.
Slicing Cleanly: For neat slices, use a sharp knife warmed under hot water and wiped clean between cuts.
Why This Recipe Is a Must-Try
This cake roll is more than just a dessert—it’s a showstopper. The swirl of peanut butter filling within the rich chocolate sponge, topped with velvety ganache, makes each bite a luxurious experience. Whether you’re serving it for a special occasion or treating yourself to something decadent, this chocolate peanut butter cake roll is guaranteed to impress.
Enjoy baking and savor every delightful bite!