Peanut Butter Chocolate Cake Roll
This Peanut Butter Chocolate Cake Roll is a delightful dessert that combines a rich chocolate cake with a creamy peanut butter frosting, all coated in bittersweet chocolate. It’s perfect for special occasions or a sweet treat any day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 eggs, separated
- ½ cup all-purpose flour
- ⅓ cup Dutch cocoa powder
- ½ cup sugar
- ⅓ cup sugar (separated)
- ⅓ cup water
- 1 teaspoon vanilla extract
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup peanut butter
- 4 cups powdered sugar
- 2 tablespoons milk
- ½ cup butter (optional)
- 8 ounces baker’s bittersweet chocolate bar
Instructions
- Preheat the oven to 375°F. Line a small baking sheet with parchment paper and spray with cooking spray.
- Beat egg yolks with ½ cup sugar until combined. In a large bowl, mix flour, cocoa, remaining sugar, baking soda, and salt. Add egg mixture, water, and vanilla until smooth.
- Beat egg whites with cream of tartar until stiff peaks form. Gently fold into batter. Spread batter onto prepared baking sheet and bake for 15-18 minutes. Invert cake onto a damp towel, remove parchment, and roll together. Let stand for 1 minute, then unroll and cool completely.
- Mix peanut butter and powdered sugar in a bowl. Gradually add milk until frosting forms. Add butter for a fluffier consistency, if desired.
- Spread frosting over cooled cake. Reroll and place on parchment paper.
- Melt baker’s chocolate and brush over the roll. Refrigerate until hardened.
- Slice into ½-1 inch pieces. Dust with powdered sugar if desired.
Nutrition
- Calories: 380
- Sugar: 32g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg