introduction

This roll is rich and soft. It blends dark cake, smooth peanut butter, and light cream. You can learn a similar roll as a chocolate peanut butter cake roulade to see the feel of this dessert. The steps here stay clear and easy.

why make this recipe

Make this when you want a showy but easy cake. It looks like a pro cake but you use small steps. It pairs well with coffee or milk. For a rich top idea, see a peanut butter chocolate ganache cake for more ideas.

how to make Chocolate Peanut Butter Swiss Roll

Work in small steps. Bake a thin chocolate sheet. Roll it warm to shape. Make light whipped cream. Spread peanut butter and cream on the cool cake. Roll it back and chill. Top with ganache. Move slow and use clean hands.

Ingredients :

1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 cup granulated sugar
4 large eggs
1/4 cup water
1/2 cup peanut butter
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Chocolate ganache for topping
You can read more on ganache pairings at a peanut butter ganache cake guide.

Directions :

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
In a bowl, mix flour, cocoa powder, and sugar. Stir well so no lumps stay.
In another bowl, whisk eggs and water until foamy. Fold the egg mix into the dry mix until smooth.
Pour the batter into the pan. Spread it so it is even.
Bake for 12-15 minutes. The cake will spring back when you touch it lightly.
While the cake is warm, roll it up in the parchment paper. Let it cool full.
Make the whipped cream. Mix heavy cream, powdered sugar, and vanilla. Whip until soft peaks form.
When the cake is cool, unroll it. Spread peanut butter on the cake, then spread whipped cream over that. Roll it back up with care.
Drizzle with chocolate ganache. Chill the roll to set the cream and ganache before you cut.
For other roll ideas, you can check a simple roll method like these cookie butter rolls.

how to serve Chocolate Peanut Butter Swiss Roll

Cut slices with a sharp knife. Wipe the knife clean between cuts for neat slices. Serve on a plain plate so the roll stands out. A small dust of cocoa or a few chopped peanuts look nice with each slice. You can warm a small spoon of ganache to pour over each piece if you like. See a note on warm topping ideas at a cookie butter rolls page for style tips.

how to store Chocolate Peanut Butter Swiss Roll

Wrap the roll in plastic wrap. Put it in the fridge. It keeps well for 3 days. Do not leave it out in warm rooms. If you want to keep it longer, wrap well and freeze for up to 1 month. Thaw in the fridge before you eat.

tips to make Chocolate Peanut Butter Swiss Roll

Beat eggs until they are light. This helps the cake lift.
Roll the cake warm and tight to set the curve.
Use a thin layer of peanut butter so the roll closes well.
Chill the roll for at least one hour before you cut so the cream holds.
Use a serrated knife and a slow sawing motion for clean slices.

variation (if any)

Use crunchy peanut butter for more bite.
Swap peanut butter for Nutella for a chocolate-hazelnut roll.
Add a thin jam layer under the peanut butter for a sweet tart note.
Use coffee in the batter for a mocha kick.

FAQs (minimum three FAQ)

Q: Can I make the cake ahead?
A: Yes. You can bake the sheet cake a day ahead. Keep it wrapped in the fridge.

Q: Can I use low-fat cream?
A: Low-fat cream will not whip as well. Use heavy cream for best texture.

Q: How do I stop the cake from cracking?
A: Roll it while warm and do it gently. Do not overfill. Chill before you cut.

Q: Can I freeze slices?
A: Yes. Wrap slices tight and freeze. Thaw in the fridge before serving.

Conclusion

If you want a full step guide that reads like a long form recipe, see this Chocolate-Peanut Butter Swiss Roll Cake Recipe | Chocolate Swiss …. It has more photos and tips you may find useful.