Chocolate Peanut Butter Swiss Roll

Short description
This Chocolate Peanut Butter Swiss Roll is a show-stopping dessert featuring a rich, moist chocolate sponge rolled with a creamy peanut butter filling. It’s finished with a glossy chocolate glaze and crunchy peanuts for the ultimate indulgence.

Why You’ll Love This Recipe

The irresistible combination of chocolate and peanut butter is perfectly showcased in this elegant roll cake. Its swirl design makes it visually appealing, while the contrasting textures of soft cake and smooth filling make each bite memorable. Ideal for celebrations or just a special treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• eggs
• granulated sugar
• all-purpose flour
• cocoa powder
• baking powder
• salt
• vanilla extract
• creamy peanut butter
• powdered sugar
• butter, softened
• heavy cream
• semi-sweet chocolate
• chopped peanuts (optional for topping)

directions

1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2. Whisk eggs and sugar until pale and fluffy. Sift in flour, cocoa powder, baking powder, and salt. Fold gently.
3. Pour batter into prepared pan and spread evenly. Bake 10–12 minutes or until springy.
4. While warm, invert cake onto a clean towel dusted with powdered sugar. Peel off parchment, then roll the cake with the towel and cool completely.
5. For the filling, beat peanut butter, powdered sugar, butter, and cream until fluffy. Unroll cake, spread filling, then re-roll tightly.
6. Prepare chocolate glaze by heating cream and pouring it over chopped chocolate. Stir until smooth.
7. Pour glaze over roll and top with chopped peanuts. Chill to set before slicing.

Servings and timing

• Servings: 10 slices
• Preparation time: 30 minutes
• Baking time: 12 minutes
• Cooling/assembly time: 1 hour
• Total time: About 1 hour 45 minutes

Variations

• Nutella filling: Swap peanut butter with Nutella for a hazelnut-chocolate version.
• Espresso twist: Add instant coffee to the batter for mocha flavor.
• Almond butter version: Substitute peanut butter with almond butter for a milder nut flavor.
• Mini rolls: Slice into smaller rolls for serving at parties.

storage/reheating

Store in the refrigerator for up to 4 days, covered. Bring to room temperature before serving. Freezing is possible for up to 1 month—wrap tightly and thaw in the fridge overnight.

FAQs

Can I use a boxed cake mix?

Yes, but ensure it’s thin enough to roll without cracking.

Why did my cake crack when rolling?

It may have cooled too much or overbaked. Roll while warm and moist.

Can I skip the chocolate glaze?

Yes, though it adds extra richness and presentation.

How do I make the roll tighter?

Roll gently but firmly, and use parchment or a towel to guide the shape.

Is it safe to freeze with the filling?

Yes, it freezes well. Wrap in plastic and foil for best preservation.

Can I use crunchy peanut butter?

Yes, for added texture, though the filling may not be as smooth.

What size pan should I use?

A 10×15-inch (25×38 cm) jelly roll pan is ideal.

Do I need a mixer?

An electric mixer is helpful for whipping eggs and making the filling, but not strictly necessary.

How long will it stay fresh?

Up to 4 days in the fridge when properly stored.

Can I use milk chocolate instead?

Yes, for a sweeter glaze, but dark or semi-sweet is recommended for balance.

Conclusion

The Chocolate Peanut Butter Swiss Roll is a deliciously nostalgic dessert wrapped in elegance. Its bold flavors, rich texture, and visual appeal make it a perfect addition to your dessert repertoire.

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