Chocolate Peanut Butter Swiss Roll

Chocolate Peanut Butter Swiss Roll

Ingredients:

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1/2 cup creamy peanut butter
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for filling)
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream (for ganache)

Directions:

Preheat oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat eggs and granulated sugar with an electric mixer until thick and pale, about 5 minutes. Beat in vanilla extract and vegetable oil.
Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at the short end, roll up the cake and towel together. Cool completely on a wire rack.
In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the cooled cake and spread peanut butter evenly over the surface. Spread the whipped cream mixture over the peanut butter. Roll the cake up again without the towel and place seam-side down on a serving platter.
In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring until smooth. Pour the ganache over the rolled cake, spreading it to cover the top and sides.
Chill the cake for at least 1 hour before serving.
Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 42 minutes

Kcal: 420 kcal | Servings: 10 servings