Have you ever made a roulade aka cake roll? This right here is my very first. I bought a cake roll pan a couple years ago with the intention of making one, but never got around to it until now. I figured it would be a great way to celebrate not only PB+Choc Saturday but National Peanut Butter Lover’s Month. The soft, thin chocolate cake gets wrapped around a fluffy peanut butter filling and then covered in a chocolate glaze. The glaze is really what sealed the deal because it made the roll look so pretty and perfect (and masked a couple minor cracks that occurred).
But I didn’t use just any old peanut butter, I used PB Crave’s Cookie Nookie cookie dough flavored peanut butter. Which meant I had to top it off with eggless peanut butter chocolate chip cookie dough balls, obviously. So it’s chocolate, peanut butter, AND cookie dough all rolled up into one dessert! Hopefully I won’t be induced into a desert coma while watching Ohio State play Illinois today. After today there are only 2 games left before the Big Ten Championship game and then on the Bowl Games. Which means PB+Choc Saturdays are winding down. But rest assured that the desserts will show no slack, made evident by today’s recipe.
Don’t forget to enter for your chance to win a huge giveaway in honor of not only Peanut Butter Lover’s Month but also my 3rd blogiversary! Giveaway ends Monday, click HERE for the post on which to enter.
One year ago: Tortellini with Guiltless Pumpkin Alfredo
Two years ago: Butternut Squash Lasagna
Three years ago: Broccoli Cheddar Soup
CHOCOLATE PEANUT BUTTER COOKIE DOUGH ROULADE
4 eggs, room temperature
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla extract
2/3 cup all-purpose flour
1/3 cup cocoa powder
1-1/4 tsp baking powder
1/4 cup canola oil
6 Tbsp buttermilk
3/4 cup heavy cream
2/3 + 3/4 cup powdered sugar, divided
1 cup PB Crave Cookie Nookie peanut butter
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup powdered sugar
3 Tbsp heavy cream
3/4 cup sugar
1/2 cup + 1-1/2 Tbsp water, divided
1/2 cup cocoa powder
1-1/2 tsp unflavored gelatin
1 Tbsp unsalted butter, room temperature
1 Tbsp PB Crave Cookie Nookie peanut butter
1 Tbsp sugar
2 Tbsp brown sugar
1/2 Tbsp milk or heavy cream
1/8 tsp vanilla extract
1/4 cup + 1 Tbsp all-purpose flour
2 Tbsp mini semisweet chocolate chips
- For the cake: Preheat oven to 350 degrees. Line a 15×10-inch jelly roll pan with parchment paper, set aside.
- In a large bowl, beat eggs until frothy & pale. Add sugar, salt and vanilla the eggs and beat until blended well. In a small bowl, sift together flour, cocoa, and baking powder and fold into egg mixture.
- In a small bowl, whisk the oil & buttermilk together and fold into batter. Pour into a parchment lined jelly-roll pan and spread evenly.
- Bake for 10-15 minutes or until the cake springs back when touched. Let sit for 1-2 minutes after removed from oven. Flip cake over onto a powdered sugar dusted towel. With the shorter end closest to you, roll up loosely with the towel and let cool completely.
- To make filling: In a large bowl, beat heavy cream until frothy and gradually add 2/3 cup powdered sugar. Whisk until stiff peaks are formed.
- In another large bowl, whip the peanut butter and butter together until light and fluffy, scraping bowl as necessary. Add 3/4 cup powdered
sugar and blend until incorporated. Fold prepared whipped cream into the peanut butter buttercream.
- Once the cake is cooled, open it up and spread peanut butter mixture inside. Don’t go all the way to the edges. Carefully re-roll, without the towel, and place in the fridge covered overnight, or for at least 30 minutes.
- For the glaze: In a saucepan, combine the cream, sugar, 1/2 cup water, and cocoa. Bring the mixture to a boil then reduce heat to a simmer and whisk constantly. Simmer for 10 minutes, the sauce should be thick and similar to hot fudge sauce. Remove from heat.
- In a small bowl, sprinkle the gelatin over 1-1/2 tablespoons of water and wait 5 minutes. Then melt in for 8 seconds in the microwave. All the gelatin should be dissolved and no lumps remain.
- Whisk the gelatin into the chocolate and let the chocolate glaze cool for 10 minutes.
- Make the topping: While the glaze cools, make the cookie dough topping: Using a hand mixer, in a small bowl cream together the butter, peanut butter and sugars on medium speed until light and fluffy. Add milk and vanilla then mix in flour and salt on low speed until fully incorporated. Stir in chocolate chips. Roll into small balls, cover and place in fridge until ready to serve.
- Remove the roulade from the fridge and place it on a cooling rack with a cookie sheet underneath it. Pour the glaze over the cake, coating it completely. Pour slowly and evenly to reduce the amount of glaze loss. Return to the fridge for at least 30 minutes, but no longer than 4 hours.
- Trim 1/2-inch from each end (to look pretty, if desired) and carefully remove the roulade with two spatulas and place it on a serving dish. Top with cookie dough balls, cut into 1-inch slices and serve.