Chocolate Swiss Roll with Peanut Butter filling

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Chocolate Swiss Roll with Peanut Butter filling




This cake roll is a chocolate sponge cake filled with rich creamy peanut butter filling and topped with chocolate ganache.

A totally irresistible dessert for chocolate and peanut butter lovers. The coffee in this cake recipe really brings out all of the chocolate flavor. Great for sharing with a cuppa.

Ingredients:

Cake

: 1/2 cup all purpose flour
: 1/4 cup Cocoa powder
: 1 tsp baking powder
: 4 eggs
: 1/2 cup brown sugar
: 1/2 tsp instant coffee powder mix with 1 
   Tbs hot water
: 2 tbs melted butter
: 1 tsp vanila essence / extract 
: Powdered sugar ( optional)

Filling

: 2oz cream cheese soften
: 1/3 cup creamy peanut butter
: 1/2 cup powdered sugar
: 4 tbs whipping cream

Ganache

: 1/2 cup heavy cream
: 113g semi sweet chocolate

Instruction

To make cake

1. Pre heat oven to 180c . Line in a  parchment paper on a 12x16 inch baking 
    tray.

2. In a bowl, whisk flour, cocoa powder, and 
    baking powder and set aside.



3. Beat eggs and sugar until foamy .


4. Add melted butter , coffee mixture and 
    vanilla essence until well incorporated.



5. Gently fold flour mixture into the egg 
     mixture . Making sure it has all 
     been incorporated and there are no 
     lumps.

6.  Bake for 10 minutes or until skewers 
     inserted comes out clean.

7.  Meanwhile, have ready a sheet of 
     parchment  paper sprinkle with cocoa
    powder.



Roll on cake

Once the cake comes out of the oven immediately invert it onto the parchment paper. You will have to do it while it is hot/warm. Otherwise the cake will crack.

Roll the cake . Let it to cool at room temperature. 



To make filling

1. Beat cream cheese, sugar and peanut 
    butter until crumbly .


2. Add whipping cream,  mix until smooth 
     and a spreadable consistency .


To make ganache

1. Heat the cream in small saucepan until it
    begins to gently simmer.



2. Add chopped chocolate and gently stir
    until completely melted.



Once cooled . Gently unroll the cake and spread the peanut butter filing on the cake leaving 1" without filling at either end to avoid them from oozing out when we roll again.



Roll the cake again. Next pour the ganache over the cake evenly . Sprinkle cake with sifted powdered sugar.  Chill until set




Don't forget to follow my Instagram @_casualcook_ ( for more recipes and inspiration) 



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