Chocolate & Peanut Butter Dream Roll
A rich chocolate sponge cake rolled around a smooth, creamy peanut butter filling, topped with whipped cream and candy bits.
Servings: 8 servings
Calories: 350kcal
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- 4 large Eggs
- 1 cup Granulated Sugar
- 1 cup All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Creamy Peanut Butter
- 1 cup Heavy Cream
- Candy Bits or Sprinkles for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line with parchment paper.
- Whip the eggs and sugar until thick and pale—about 5 minutes on high speed.
- Sift and fold the flour and cocoa powder into the egg mixture gently, mixing just until combined.
- Bake for 12–15 minutes. The cake should spring back when lightly pressed.
- Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake (with the towel) from the short end. Let it cool completely, seam side down.
- Whip heavy cream until soft peaks form. Mix half of it with the peanut butter for your creamy filling.
- Gently unroll the cake, spread with peanut butter filling, and re-roll (without the towel this time).
- Use the remaining whipped cream to frost the top. Add candy bits or chocolate shavings for a festive finish.
- Chill for at least 30 minutes, slice, and serve!
Notes
You can substitute the peanut butter filling with Nutella or jam for a twist. Store leftovers in the fridge in an airtight container for up to 4 days.
Nutrition
Calories: 350kcal | Fat: 22g