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Chocolate Roll Cake with Peanut Butter Cream

A delightful chocolate roll cake filled with creamy peanut butter, perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 4 large eggs Best at room temperature for a fluffier texture
  • 1/4 cup hot water
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
For the filling
  • 1/2 cup peanut butter Can use creamy or crunchy
For serving
  • whipped cream or vanilla ice cream Optional, for serving

Method
 

Preparation
  1. Preheat the oven to 180 degrees Celsius.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, salt, and baking powder. Mix until well combined.
  3. Add the eggs and hot water to the dry ingredients, stirring until the batter is smooth.
  4. Pour the batter into a greased baking tray, spreading it evenly.
  5. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool, then carefully unmold.
Filling and Assembly
  1. Spread the peanut butter over the cooled cake.
  2. Roll the cake tightly, using a kitchen towel for support if needed.
  3. Chill in the refrigerator before serving. Drizzle with melted chocolate for decoration.

Notes

Wrap the cake tightly in plastic wrap or store in an airtight container in the refrigerator to keep it fresh for up to three days. Consider using different fillings such as whipped cream or fruit preserves for variety.