Chocolate Peanut Butter Cake Roulade – Easy & Delicious!

Chocolate Peanut Butter Cake Roulade offers an undeniable allure, promising a dessert experience that is as visually stunning as it is profoundly delicious. Imagine unwrapping a confection where every slice reveals an elegant spiral of moist chocolate cake generously filled with a luscious, creamy peanut butter frosting. It’s a culinary masterpiece that marries two universally adored flavors into one unforgettable presentation.

The art of the roulade, often known as a “Swiss roll,” traces its roots back to classic European baking traditions, celebrated for its delicate texture and impressive rolled form. This particular adaptation elevates that classic elegance with a flavor combination that speaks to the heart of comfort food while maintaining an air of sophistication. People adore this dish not only for the nostalgic pairing of rich, dark chocolate and the salty-sweet depth of peanut butter, but also for its delightfully contrasting textures – a tender, yielding sponge enveloping a silky-smooth, melt-in-your-mouth filling.

I find immense satisfaction in crafting a dessert that not only tastes incredible but also garners ‘oohs’ and ‘aahs’ at the table. Preparing your own Chocolate Peanut Butter Cake Roulade might seem intricate at first glance, but I assure you, with a little patience and my step-by-step guide, you’ll be creating a show-stopping dessert that will impress everyone. Let’s embark on this delicious journey together and discover the simple secrets to perfecting this truly exceptional treat.

Ingredients:

• For the Chocolate Cake Roulade:

  • All-Purpose Flour: ⅓ cup (about 40g), sifted.
  • Unsweetened Natural Cocoa Powder: ¼ cup (about 20g), Dutch-processed for a darker color and richer flavor, sifted.
  • Baking Powder: 1 teaspoon.
  • Salt: ½ teaspoon, fine sea salt is preferred.
  • Large Eggs: 4, separated into yolks and whites, at room temperature.
  • Granulated Sugar: ½ cup (about 100g), divided.
  • Vanilla Extract: 1 teaspoon, pure vanilla extract for the best flavor.
  • Hot Water: ¼ cup, freshly boiled.
  • Powdered Sugar (for dusting): 2 tablespoons, or more as needed.

• For the Creamy Peanut Butter Filling:

  • Cream Cheese: 8 ounces (226g), full-fat, softened to room temperature.
  • Unsalted Butter: ½ cup (1 stick or 113g), softened to room temperature.
  • Creamy Peanut Butter: 1 cup (about 250g), natural and unsweetened, stirred well if separated. Avoid crunchy peanut butter for a smoother filling.
  • Powdered Sugar: 1 ½ cups (about 180g), sifted, or more to taste.
  • Vanilla Extract: 1 teaspoon.
  • Heavy Cream: ¼ cup, cold.
  • Salt: ¼ teaspoon, to balance the sweetness.

• For the Silky Chocolate Ganache:

  • Semisweet Chocolate: 6 ounces (170g), high-quality, finely chopped or in chip form.
  • Heavy Cream: ¾ cup.
  • Light Corn Syrup: 1 tablespoon (optional, but adds gloss and helps prevent cracking).
  • Unsalted Butter: 1 tablespoon, softened.
  • Vanilla Extract: ½ teaspoon.

• Optional Garnish:

  • Roasted Peanuts: ¼ cup, chopped, for sprinkling.
  • Mini Chocolate Chips: 2 tablespoons.
  • Peanut Butter Drizzle: Thinly melted peanut butter for an extra touch.
  • Powdered Sugar: A light dusting for presentation.

For the Chocolate Cake Roulade:

1. Prepare Your Baking Surface: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when your batter is ready. Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper, allowing an overhang on the two longer sides. This overhang will act as handles, making it significantly easier to lift the baked cake from the pan. Lightly grease the parchment paper to prevent sticking. A well-prepared pan is crucial for a successful roulade that doesn’t tear or stick.
2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting the dry ingredients is a very important step as it removes any lumps and ensures even distribution throughout the batter, leading to a smooth, uniform texture in your finished cake. This step also incorporates air, which contributes to the lightness of the cake. Set this mixture aside for later use.
3. Whip Egg Yolks and Sugar: In a large mixing bowl, using an electric mixer, beat the four large egg yolks with half of the granulated sugar (¼ cup) until the mixture is light yellow, thick, and has increased significantly in volume. This process, often referred to as beating to the “ribbon stage,” incorporates a substantial amount of air, which is fundamental for creating a tender and airy crumb in the cake. Beat in the pure vanilla extract until just combined, ensuring its aromatic essence is thoroughly distributed.
4. Dissolve Cocoa: In a small, separate bowl, whisk the freshly boiled hot water into the remaining ¼ cup of unsweetened cocoa powder until a smooth, lump-free paste forms. This crucial “blooming” of the cocoa powder helps to intensify its chocolate flavor dramatically, making your Chocolate Peanut Butter Cake Roulade truly decadent and deeply rich in taste. Allow this mixture to cool for a minute or two before proceeding to the next step, ensuring it doesn’t cook the egg yolks when combined.
5. Combine Wet Ingredients: Gently fold the cooled cocoa paste into the egg yolk mixture until thoroughly combined and the color is consistent throughout. Ensure there are no streaks of unmixed cocoa, and the mixture maintains its smooth, emulsified texture.
6. Fold in Dry Ingredients: Gradually add the reserved dry ingredient mixture (flour, cocoa, baking powder, salt) to the wet ingredients, folding gently with a rubber spatula until just combined. It’s imperative to be careful not to overmix at this stage, as excessive mixing can develop the gluten in the flour, leading to a tougher, less tender cake. Stop mixing as soon as no visible streaks of flour remain; a few tiny lumps are preferable to an overmixed batter.
7. Whip Egg Whites: In a separate, impeccably clean, large bowl (any trace of grease can prevent the whites from whipping properly), using clean beaters, beat the four egg whites on medium speed until soft peaks form. These soft peaks will gently slump over when the beaters are lifted. Gradually add the remaining ¼ cup of granulated sugar, increasing the speed to high, and continue beating until stiff, glossy peaks form. The meringue should be firm, hold its shape perfectly when the beaters are lifted, and have a beautiful sheen. This step is absolutely vital for the lightness and structural integrity of your roulade, as it’s the primary leavening agent.
8. Lighten the Batter: Gently fold about one-third of the whipped egg whites into the chocolate batter to lighten it. This initial incorporation makes it significantly easier to fold in the remaining whites without deflating them too much, helping to maintain the airy texture. Use a gentle, sweeping motion.
9. Incorporate Remaining Whites: Add the remaining two-thirds of the egg whites to the chocolate batter. Using a rubber spatula, gently fold them in using a cutting motion through the center and folding up the sides of the bowl. Continue until just combined, ensuring you don’t overmix and lose all that lovely air you’ve meticulously incorporated. The finished batter should be light, airy, and uniform, with a delicate mousse-like consistency.
10. Bake the Cake: Carefully pour the prepared batter evenly into the prepared jelly roll pan, spreading it to the very edges with an offset spatula to ensure uniform thickness. Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center and a wooden skewer inserted into the center comes out clean. It is crucial not to overbake, as this can make the cake dry and much more prone to cracking when rolled, which we definitely want to avoid for a perfect Chocolate Peanut Butter Cake Roulade.
11. Prepare for Rolling: While the cake is baking, lay a clean kitchen towel (or a fresh sheet of parchment paper, which I personally prefer for easier release) on a flat, clean surface, such as your countertop or a large cutting board. Generously dust this surface with powdered sugar. This dusting acts as a non-stick layer, preventing the warm cake from adhering to the towel or parchment.
12. Roll the Cake: Immediately upon removing the cake from the oven, invert it carefully onto the prepared sugared towel or parchment paper. Gently but firmly peel off the parchment paper that was lining the pan. While the cake is still warm and pliable, starting from one of the shorter ends, carefully roll the cake (along with the sugared towel/parchment) into a tight log. This step is a “training” exercise for the cake, coaxing it to hold its rolled shape without cracking once it cools. Place the rolled cake, seam-side down, on a wire rack and let it cool completely to room temperature. Patience here is absolutely key! The cake must be completely cool before you attempt to unroll it to add the filling, otherwise it will tear.

For the Creamy Peanut Butter Filling:

1. Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer on medium-high speed, beat the softened cream cheese and unsalted butter together until the mixture is light, incredibly fluffy, and completely smooth. This process usually takes about 3-4 minutes. Remember to scrape down the sides and bottom of the bowl frequently with a rubber spatula to ensure all ingredients are evenly incorporated and there are no hidden lumps of butter or cream cheese.
2. Add Peanut Butter: Add the creamy peanut butter to the butter and cream cheese mixture. Continue beating on medium speed until the peanut butter is fully incorporated and the mixture is consistently smooth. Take your time to ensure there are absolutely no lumps or streaks of peanut butter remaining, as this will affect the filling’s texture.
3. Incorporate Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, one-third at a time, beating on low speed until just combined after each addition. Once all the sugar has been incorporated, increase the speed to medium-high and beat until the mixture is very light, airy, and wonderfully fluffy. This step typically takes another 2-3 minutes. Finally, beat in the vanilla extract and salt until they are just combined, enhancing the overall flavor profile.
4. Add Heavy Cream: Pour in the cold heavy cream. Beat on high speed for another 1-2 minutes, until the filling becomes noticeably thicker, airier, and perfectly spreadable. The heavy cream plays a crucial role in lightening the texture and adding a delightful richness, making the filling for your Chocolate Peanut Butter Cake Roulade truly irresistible. Always taste the filling at this point and adjust sweetness or peanut butter flavor as desired; this is your chance to perfect it!
5. Chill the Filling (Optional but Recommended): If your kitchen is particularly warm, or if the filling seems a bit too soft to handle easily, you can place it in the refrigerator for 15-20 minutes. This chilling period will allow it to firm up slightly, making it much easier to spread evenly over the delicate cake without causing any tears or making the cake too wet.

Assembling the Chocolate Peanut Butter Cake Roulade:

1. Unroll the Cooled Cake: Once the chocolate cake roulade has completely cooled to room temperature (this is critical!), carefully unroll it onto a clean, flat surface. If it was rolled in a kitchen towel, you might need to gently coax it open. If it was rolled in parchment paper, it will likely unroll more easily. Don’t fret if the cake develops a few small, superficial cracks during this process; the delicious peanut butter filling and luscious chocolate ganache will elegantly cover them up.
2. Spread the Filling: Using an offset spatula or the back of a spoon, evenly spread the creamy peanut butter filling over the entire surface of the unrolled cake. Be sure to leave about a ½-inch border along all edges. This small border is important as it helps prevent the filling from oozing out excessively when you re-roll the cake, ensuring a neat and tidy presentation. Aim for an even, generous layer of filling to ensure every single bite of your Chocolate Peanut Butter Cake Roulade is packed with delightful peanut butter flavor.
3. Re-Roll the Cake: Starting from the same short end you began with when first rolling the cake, carefully and tightly re-roll the cake, without the towel or parchment this time. Roll it as tightly as you possibly can without tearing the cake. The goal here is to create a compact, well-shaped log that holds its form beautifully. Take your time and be gentle but firm.
4. Chill the Roulade: Once re-rolled, gently transfer the filled roulade to a serving platter or a baking sheet lined with parchment paper, ensuring it rests seam-side down. Cover it loosely with plastic wrap to prevent it from drying out and refrigerate for at least 1 hour. Chilling is a very important step; it allows the cake and filling to firm up and set, making it much easier to handle, slice, and frost with the ganache. It also gives the flavors time to meld beautifully, enhancing the overall taste experience of your Chocolate Peanut Butter Cake Roulade. You can chill it for several hours or even conveniently overnight.

For the Silky Chocolate Ganache:

1. Prepare the Chocolate: Ensure your high-quality semisweet chocolate is finely chopped or use chocolate chips for efficient and quick melting. Place the chopped chocolate in a medium-sized, heatproof bowl, ready for the hot cream.
2. Heat the Cream: In a small saucepan, combine the heavy cream and the light corn syrup (if you’re using it, as it adds a lovely gloss and helps prevent cracking). Heat this mixture over medium heat until it just begins to simmer gently around the edges. It’s important to watch it closely and do not allow it to come to a rolling boil, as heating the cream too aggressively can lead to scorching.
3. Make the Ganache: Immediately pour the hot cream mixture directly over the chopped chocolate in the heatproof bowl. Let it sit undisturbed for 5 minutes. This resting period allows the intense heat from the cream to thoroughly melt the chocolate without the need for immediate stirring, resulting in a smoother final ganache.
4. Whisk Until Smooth: After the 5 minutes have passed, gently begin to whisk the mixture. Start from the very center of the bowl and gradually work your way outwards in concentric circles. Continue whisking until the ganache is completely smooth, beautifully glossy, and perfectly emulsified. There should be absolutely no visible lumps of chocolate remaining, just a uniform, rich chocolate liquid.
5. Add Butter and Vanilla: Stir in the softened unsalted butter and the pure vanilla extract until they are fully incorporated into the ganache. The butter is a fantastic addition here, as it adds an extra layer of shine and richness, giving your ganache a truly luxurious, velvety texture that will perfectly complement the Chocolate Peanut Butter Cake Roulade.
6. Cool the Ganache: Allow the ganache to cool at room temperature, stirring it occasionally every 10-15 minutes, until it reaches a thick, spreadable consistency. This cooling process can take anywhere from 30 minutes to 1 hour, depending on the ambient temperature of your kitchen. The ganache should be thick enough to cling beautifully to a spoon and spread without dripping too much, but still fluid enough to work with easily. If it becomes too thick to spread, you can gently rewarm it over a double boiler or in the microwave in very short bursts (5-10 seconds), stirring frequently, until it reaches the desired consistency.

Finishing Touches and Serving:

1. Frost the Roulade: Once the Chocolate Peanut Butter Cake Roulade is well chilled and firm, and the chocolate ganache has reached that perfect, spreadable consistency, retrieve the cake from the refrigerator. Carefully transfer the roulade to your chosen serving platter. Using an offset spatula or a butter knife, generously spread the luscious chocolate ganache evenly over the entire surface of the rolled cake. You have the creative freedom to make decorative swirls with your spatula or keep the ganache perfectly smooth, as you prefer, for a stunning presentation.
2. Garnish (Optional): If desired, immediately after spreading the ganache (before it has a chance to set), sprinkle the chopped roasted peanuts and mini chocolate chips liberally over the top. For an extra artistic and flavorful touch, you can melt a small amount of creamy peanut butter and drizzle it decoratively over the ganache using a spoon or, for more precision, a piping bag fitted with a fine tip. A light dusting of powdered sugar over the finished cake can also add a beautiful, elegant contrast and a touch of sweetness.
3. Chill to Set: Return the fully frosted and garnished Chocolate Peanut Butter Cake Roulade to the refrigerator for at least 30 minutes. This crucial step allows the chocolate ganache to set completely, ensuring a clean, beautiful finish and preventing it from smearing when you slice into your masterpiece.
4. Slice and Serve: When you’re ready to serve, remove the Chocolate Peanut Butter Cake Roulade from the refrigerator about 15-20 minutes before slicing. This allows the cake to come to a slightly warmer temperature, which significantly enhances its flavors and softens its texture for the best eating experience. Using a very sharp, thin knife (warmed slightly with hot water and wiped dry between each cut for the cleanest slices), slice the Chocolate Peanut Butter Cake Roulade into individual portions. Enjoy this incredibly rich, moist, and utterly satisfying dessert that brilliantly combines the best of chocolate and peanut butter in one beautifully presented roll! This impressive cake is perfect for special occasions, holiday gatherings, or whenever you crave a truly indulgent and show-stopping treat.
5. Storage: Store any leftover Chocolate Peanut Butter Cake Roulade tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. For optimal flavor and texture, I recommend allowing individual slices to sit at room temperature for about 10-15 minutes before serving, allowing the cake and filling to soften slightly and their flavors to truly shine.

Conclusion:

So, there you have it! We’ve journeyed through the steps of creating what I truly believe is one of the most delightful and impressive desserts you can bring to any table. This isn’t just another cake; it’s an experience, a symphony of flavors and textures that dance on your palate, culminating in pure bliss. The rich, moist chocolate sponge, so tender it practically melts in your mouth, perfectly cradles that incredibly creamy, luscious peanut butter filling. It’s a combination that’s truly timeless and universally loved, but elevated to something truly special and visually stunning in this rolled format. There’s an undeniable magic in presenting a dessert that looks this sophisticated, yet is surprisingly approachable to make in your own kitchen. I promise you, the satisfaction derived from rolling out your beautiful cake and then slicing into it, revealing those captivating, delicious swirls, is immense. It’s a moment of pure joy, knowing you’ve created something so exquisite. This particular recipe for Chocolate Peanut Butter Cake Roulade is a must-try because it expertly balances the comforting, familiar embrace of chocolate and peanut butter with an elegant, show-stopping presentation. It’s versatile enough to be the star of a grand celebration or a much-needed indulgence after a long week. Prepare yourself for an outpouring of compliments and endless requests for the recipe from everyone fortunate enough to get a slice!

Perfect Pairings and Creative Twists

Once you’ve mastered this incredible roulade, the fun doesn’t stop there! Think about how you’ll serve this masterpiece. A generous slice of this roulade is fantastic on its own, perhaps with a simple cup of freshly brewed coffee or a soothing herbal tea for an afternoon treat. For a more decadent dessert experience, consider serving it slightly chilled, alongside a scoop of premium vanilla bean ice cream or a dollop of freshly whipped cream. A drizzle of extra chocolate fudge sauce or a sprinkle of finely chopped roasted peanuts can add another layer of delightful texture and visual appeal. It’s also surprisingly adaptable for different occasions. For a birthday celebration, you could easily add some vibrant festive sprinkles on top of the glaze, making it instantly party-ready. For a sophisticated dinner party, a few fresh raspberries or a thin slice of strawberry could provide a beautiful color contrast and a hint of tartness to elegantly cut through the richness of the cake.

But why stop at just serving suggestions? The true beauty of a versatile recipe like this lies in its potential for creative variations, allowing you to tailor it to your exact preferences or whatever ingredients you have on hand. While the classic creamy peanut butter filling is undeniably divine, imagine swapping it out for a different nut butter – perhaps almond butter for a slightly more sophisticated, less intense flavor, or even cashew butter for a wonderfully creamy, milder profile. You could also experiment with the chocolate glaze itself. A rich, dark chocolate ganache would deepen the overall intensity for serious chocolate lovers, while a sweeter milk chocolate glaze would offer a creamier, milder finish that appeals to all ages. For those who absolutely love a bit of texture, consider folding finely crushed pretzels or broken chocolate sandwich cookies into the peanut butter filling for an added delightful crunch and a salty-sweet kick that is absolutely irresistible. Want to make it even more luxurious or adult-friendly? A tablespoon of your favorite coffee liqueur, such as Kahlúa, or a hint of good quality rum or bourbon in either the cake batter or the glaze could introduce a subtle, sophisticated boozy note that really elevates the dessert. For a delightful seasonal twist, think about adding a touch of warm pumpkin spice to the peanut butter filling during the autumn months – imagine the cozy, comforting warmth! Or, for a bright, summery version, a thin layer of raspberry jam or cherry preserves spread evenly over the cake before applying the peanut butter filling could introduce a delightful fruity zing that brightens every bite. The possibilities are truly endless, and each variation allows you to put your unique stamp on this already fantastic dessert. Don’t be afraid to experiment; baking is, after all, a wonderful art form, and your kitchen is your very own creative canvas.

Your Turn to Create and Share!

Now that you have all the tools, the detailed guidance, and plenty of inspiration, I wholeheartedly encourage you to roll up your sleeves and give this incredible recipe a try. Don’t be intimidated by the rolling process; with a little patience, a gentle hand, and my step-by-step guidance, you’ll be absolutely amazed at what a stunning dessert you can create. There’s something incredibly satisfying and truly magical about transforming simple, humble ingredients into such a beautiful, show-stopping dessert, and the process itself is a wonderfully rewarding journey. Imagine the look of delight and awe on your friends’ and family’s faces when you proudly present this stunning creation! It’s more than just a dessert; it’s a labor of love, a delicious gesture of care and thoughtfulness that everyone will appreciate.

Once you’ve successfully baked and served your magnificent roulade, I would absolutely love to hear all about your experience! What variations did you decide to try? Who did you share it with, and what were their reactions? Did it become an instant family favorite, or perhaps your new go-to dessert for special occasions? Please, don’t keep your culinary triumphs, your personal tips, and your honest feedback to yourself! Share your beautiful photos, your clever modifications, and your insightful comments in the section below. Your stories, your insights, and your creativity not only inspire me but also greatly help our growing community of passionate fellow bakers and dessert enthusiasts. Let’s celebrate our shared love for delicious food, the boundless joy of home baking, and the wonderful connections we make through it, together. Happy baking, my friends, and I genuinely can’t wait to see your wonderful creations and hear about your delicious adventures!

Chocolate Peanut Butter Cake Roulade – Easy & Delicious!

Chocolate Peanut Butter Cake Roulade offers an undeniable allure, promising a dessert experience that is as visually stunning as it is profoundly delicious. Every slice reveals an elegant spiral of moist chocolate cake generously filled with a luscious, creamy peanut butter frosting. It’s a culinary masterpiece marrying two universally adored flavors. Store leftovers in the refrigerator for up to 3-4 days. The roulade can also be frozen for longer storage.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
15 Minutes

Servings
10-12 servings

Ingredients

• ⅓ cup All-Purpose Flour
• ¼ cup Dutch-processed Cocoa Powder
• 1 tsp Baking Powder
• ½ tsp Salt
• 4 Large Eggs, separated
• ½ cup Granulated Sugar, divided
• 1 tsp Vanilla Extract (for cake)
• ¼ cup Hot Water
• 2 tbsp Powdered Sugar (for dusting)
• 8 oz Cream Cheese, softened
• ½ cup Unsalted Butter, softened
• 1 cup Creamy Peanut Butter
• 1 ½ cups Powdered Sugar (for filling), sifted
• 1 tsp Vanilla Extract (for filling)
• ¼ cup Heavy Cream (for filling), cold
• ¼ tsp Salt (for filling)
• 6 oz Semisweet Chocolate, chopped
• ¾ cup Heavy Cream (for ganache)
• 1 tbsp Light Corn Syrup (optional)
• 1 tbsp Unsalted Butter (for ganache), softened
• ½ tsp Vanilla Extract (for ganache)
• ¼ cup Roasted Peanuts, chopped (optional garnish)
• 2 tbsp Mini Chocolate Chips (optional garnish)

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with greased parchment paper, leaving an overhang. Whisk flour, cocoa powder, baking powder, and ½ tsp salt; set aside. Beat egg yolks with ¼ cup granulated sugar until light and thick, then beat in 1 tsp vanilla. Whisk ¼ cup hot water into ¼ cup cocoa powder until smooth; cool slightly. Fold cooled cocoa paste into egg yolk mixture. Gently fold in dry ingredients until just combined. In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup granulated sugar; beat until stiff, glossy peaks. Gently fold one-third of egg whites into chocolate batter to lighten, then fold in remaining whites until just combined.
2. Step 2
   Pour batter into prepared pan, spreading evenly. Bake for 12-15 minutes, until cake springs back and a skewer comes out clean. Do not overbake. Lay a clean, sugared parchment/towel on a flat surface. Immediately invert warm cake onto it. Peel off pan lining. While warm, roll cake tightly into a log with the parchment/towel. Cool completely on a wire rack, seam-side down.
3. Step 3
   In a large bowl, beat softened cream cheese and ½ cup unsalted butter until light and fluffy (3-4 min). Add 1 cup creamy peanut butter; beat until smooth. Gradually add 1½ cups sifted powdered sugar; beat until light and fluffy (2-3 min). Beat in 1 tsp vanilla and ¼ tsp salt. Pour in ¼ cup cold heavy cream; beat on high for 1-2 minutes until thick and spreadable. Taste and adjust sweetness.
4. Step 4
   Once cake is completely cool, carefully unroll it onto a clean surface. Evenly spread peanut butter filling over the entire surface, leaving a ½-inch border. Tightly re-roll the cake into a log. Transfer to a serving platter, seam-side down. Cover loosely and refrigerate for at least 1 hour (or overnight) to set.
5. Step 5
   Place 6 oz chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat ¾ cup heavy cream and 1 tbsp light corn syrup (if using) until it just simmers. Pour hot cream over chocolate; let sit for 5 minutes. Whisk from center outwards until smooth and glossy. Stir in 1 tbsp softened unsalted butter and ½ tsp vanilla extract. Cool at room temperature, stirring occasionally, until thick and spreadable (30-60 min).
6. Step 6
   Retrieve chilled roulade from refrigerator. Spread cooled ganache evenly over the entire cake. Garnish immediately with chopped roasted peanuts and mini chocolate chips, or a peanut butter drizzle, if desired. Return to refrigerator for at least 30 minutes to set ganache. Remove from fridge 15-20 minutes before serving. Slice with a sharp, warm knife and enjoy.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.