Gooey Chocolate Peanut Cake Roll: A Decadent Dessert Dream

Ingredients

For the Chocolate Sponge Cake:

• ¾ cup (95 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• ½ cup (100 g) granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons hot water

For the Peanut Butter Filling:

• 1 cup (250 g) creamy peanut butter
• ½ cup powdered sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 cup (240 ml) heavy cream
• 8 oz (225 g) semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper. This will ensure the cake doesn’t stick to the pan and makes it easy to roll later. Lightly grease the parchment paper to ensure easy removal of the cake.
2. In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures that the dry ingredients are well combined and prevents clumps of cocoa powder in the cake batter.
3. In a large bowl, beat the eggs and granulated sugar together with an electric mixer on medium-high speed for about 5-7 minutes, or until the mixture is pale and thick. The eggs should double in volume and form ribbons when the beaters are lifted. This step is crucial for achieving the light, airy texture of the sponge cake.
4. Stir in the vanilla extract and hot water, mixing until combined. Hot water helps the cocoa powder dissolve smoothly, ensuring a rich chocolate flavor throughout the cake batter.
5. Gradually fold in the sifted dry ingredients, being careful not to deflate the air bubbles in the egg mixture. Use a spatula to gently fold the dry ingredients into the wet mixture until just combined. The batter should be light and airy, with no dry streaks remaining.
6. Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula to cover the entire surface. Tap the pan on the counter to remove any air bubbles, then bake for 10-12 minutes, or until the cake springs back when touched and a toothpick inserted into the center comes out clean.