Chocolate Peanut Butter Swiss Roll Recipe
If you have a sweet tooth that craves the perfect balance of rich chocolate and creamy peanut butter, then you are absolutely going to adore this Chocolate Peanut Butter Swiss Roll. It’s a delightful dessert that marries a tender, cocoa-infused sponge cake with a luscious peanut butter filling, all wrapped up in a decadent chocolate ganache. Every bite is a harmonious blend of flavors and textures—light, fluffy, creamy, and just a little bit indulgent, making this treat a guaranteed showstopper at any gathering or simply a cozy night in.
Ingredients You’ll Need
Each ingredient in this Chocolate Peanut Butter Swiss Roll plays a crucial role, offering a perfect balance of flavor, moisture, and texture. From the airy sponge cake to the velvety peanut butter filling and rich ganache, simplicity is the secret to its irresistible charm.
- 4 large eggs (room temperature): Essential for creating a light and airy sponge cake base.
- ¾ cup (90 g) all-purpose flour: Provides the structure and tender crumb for the cake.
- ½ cup (100 g) granulated sugar: Sweetens the cake while helping achieve that fluffy texture.
- ¼ cup (25 g) unsweetened cocoa powder: Delivers rich chocolate flavor and beautiful color.
- 1 tsp baking powder: Gives a gentle rise and lightness to the sponge.
- ¼ cup (60 ml) milk: Keeps the batter moist and smooth.
- 2 tbsp vegetable oil or melted butter: Adds moisture and richness without weighing down the cake.
- 1 tsp vanilla extract: Enhances all the flavors with a warm, sweet aroma.
- Pinch of salt: Balances sweetness and boosts overall depth of flavor.
- 1 cup (240 ml) heavy cream, chilled: For whipping into a light filling and silky ganache.
- ¾ cup (190 g) creamy peanut butter: The star of the filling, providing that luscious peanut flavor and creamy texture.
- ⅓ cup (40 g) powdered sugar (adjust to taste): Sweetens and smooths the peanut butter filling perfectly.
- ½ tsp vanilla extract: Adds a subtle depth to the peanut butter cream.
- 200 g semisweet or milk chocolate, chopped: The base for the glossy ganache that coats the roll.
- 1 tbsp butter: Adds shine and richness to the ganache.
- Mini peanut butter cups (Reese’s or similar): Perfect for decoration and an extra burst of peanut butter goodness.
- Chocolate drizzle or extra ganache: For that beautiful finishing touch.
- Crushed peanuts (optional): Adds lovely crunch and texture contrast.
How to Make Chocolate Peanut Butter Swiss Roll
Step 1: Prepare the Chocolate Sponge Cake
First things first, preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. The magic starts by beating the eggs and sugar vigorously—this aerates the batter, making sure your sponge is delightfully fluffy. Gently folding in the sifted flour, cocoa, baking powder, and salt ensures no lumps and keeps that light texture. The addition of milk, oil, and vanilla pulls the batter together into a smooth, luscious mix ready for baking. Pour it evenly into your pan and bake for about 10 to 12 minutes, making sure it doesn’t overbake, or the cake will lose that all-important softness needed for rolling.
Step 2: Roll the Cake While Warm
Once the cake has baked to perfection, the trick to a flawless roll is to act while it’s still warm. Dust a clean kitchen towel generously with cocoa powder to prevent sticking, then carefully flip the hot cake out, peel off the parchment paper, and roll it gently from the short side. This step might seem delicate, but rolling while warm prevents cracks and helps the cake “remember” its shape. Now, allow the rolled cake to cool completely—this cool-down phase is key for shaping and filling later on.
Step 3: Make the Peanut Butter Filling
While the cake cools, whip your chilled heavy cream until soft peaks form—that airy creaminess is exactly what keeps the filling light and fluffy. In another bowl, whisk together the smooth peanut butter, powdered sugar, and vanilla extract until perfectly silky. Folding the whipped cream into the peanut butter mixture creates a dreamy filling that’s rich but feather-light, offering that irresistible peanut butter flavor that complements the chocolate sponge beautifully.
Step 4: Assemble the Swiss Roll
Next, gently unroll the cooled cake, keeping it as intact as possible. Spread the peanut butter filling evenly over the surface, leaving a small border around the edges to prevent overflow. Then, roll the cake back up snugly and wrap it tightly in plastic wrap before chilling it in the fridge for at least 30 to 60 minutes. This chilling time is critical—it allows the filling to set and the flavors to meld, making slicing a dream.
Step 5: Prepare and Pour the Chocolate Ganache
For that glossy, stunning finish, heat your heavy cream until just steaming and pour it over the chopped chocolate and butter. Stir slowly until everything melts together into a smooth, shiny ganache. Pour this over your chilled roll and let it cascade down the sides naturally for an elegant, homemade look that’s sure to impress.
Step 6: Add Final Decorations
Finish your Chocolate Peanut Butter Swiss Roll with mini peanut butter cups artfully placed on top, a drizzle of extra chocolate ganache, and an optional sprinkle of crushed peanuts. These simple touches not only heighten the visual appeal but add fun textures and more flavor bursts in every bite.
How to Serve Chocolate Peanut Butter Swiss Roll
Garnishes
A dusting of cocoa powder or a light sift of powdered sugar can elevate the elegance of your Chocolate Peanut Butter Swiss Roll for special occasions. Complement these with fresh berries or mint leaves to add a pop of color and a refreshing contrast to the rich sweetness.
Side Dishes
This Swiss roll pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream, balancing the dense chocolate and peanut butter flavors with cool creaminess. A cup of strong coffee or black tea is also perfect for cutting through the richness, rounding out the dessert experience beautifully.
Creative Ways to Present
For a fun twist, slice the Chocolate Peanut Butter Swiss Roll into individual rounds and display them on a platter sprinkled with crushed peanuts and chocolate shavings. Or, serve it alongside an assortment of fresh fruit for a sophisticated dessert board that will wow your guests.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Chocolate Peanut Butter Swiss Roll covered tightly in the refrigerator for up to 3-4 days. Keeping it chilled preserves the cream filling’s freshness and prevents the cake from drying out while maintaining that luscious texture.
Freezing
If you want to save this treat for later, wrap the whole roll or individual slices in plastic wrap and then in aluminum foil before freezing. It will keep beautifully for up to 2 months. Thaw overnight in the refrigerator for best results, then allow it to come to room temperature before serving.
Reheating
Since this cake features cream-based filling and ganache, avoid microwaving to prevent melting or breaking the texture. Instead, remove from the fridge and let it rest at room temperature for about 15 minutes before slicing and enjoying which softens the cake just enough.
FAQs
Can I substitute peanut butter with another nut butter?
Absolutely! Creamy almond butter or cashew butter make wonderful alternatives that provide different but delicious flavor profiles while maintaining the creamy texture essential for the filling.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a cocoa-powder-dusted kitchen towel helps prevent cracks. Taking your time and rolling gently will also keep the sponge flexible and intact.
Is it necessary to chill the cake after assembling?
Yes, chilling the assembled roll helps the peanut butter filling to set, making slicing easier and keeping the roll firm. It also helps the flavors to meld beautifully.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but double-check that your baking powder is gluten-free too. The texture might vary slightly, but it should still turn out delicious.
How long does the ganache need to set before decorating?
Once poured over the cake, allow the ganache to set for about 10-15 minutes at room temperature before adding decorations. This ensures it’s stable enough to hold toppings but still soft and luscious.
Final Thoughts
Making the Chocolate Peanut Butter Swiss Roll is like wrapping up a little piece of dessert heaven. Its combination of tender chocolate cake, creamy peanut butter filling, and shiny ganache is simply unbeatable. Whether you’re baking for a special occasion or craving a sweet treat to brighten your day, this recipe is a winner that’s sure to become a beloved favorite. Give it a try, and let the smiles begin!
