Chocolate Roulade with Peanut Butter Buttercream
A deliciously moist and rich chocolate cake rolled with creamy fluffy peanut butter buttercream.
Equipment
- Large Flat Baking Tray (38cm x 30cm)
- Large mixing bowl
- Electric whisk or stand mixer
- Rubber spatula
- Microwave safe bowl
- Microwave
- Sieve
- Offset spatula
- Damp cloth the size of the tray
Ingredients
Chocolate Sponge Recipe
- 6 whole eggs separated
- 175 grams caster sugar
- 175 grams dark chocolate
- 2 tbsp cocoa powder
Peanut Butter Buttercream
- 75 grams butter
- 250 grams peanut butter
- 120 grams icing sugar
- 120 ml cream
- 1 tsp vanilla extract
Instructions
Chocolate Sponge Recipe
- Preheat oven to 180°c (360°f) or 170°c (340°f). Grease and line the baking tray.
- Separate the eggs and place the egg whites along with 75 grams of sugar in a large mixing bowl, about 4-5 minutes.
- Whisk on high till stiff peaks are formed. Transfer the meringue to another bowl.
- Melt the chocolate in a microwave for 1 minute and then for 10 second bursts until melted, making sure to stir well in between bursts.
- Add egg yolks and 100 grams of sugar into the large mixing bowl and whisk on high until pale and fluffy, 4-5 minutes.
- Pour the melted chocolate in to the egg yolks in one small stream. Sieve the cocoa powder on top and gently fold the chocolate into the whipped egg yolks with a rubber spatula.
- Take 1/3 of the meringue and add to the chocolate yolk mix and mix well until smooth.
- Add the rest of the meringue and gently fold everything together until there's no meringue showing anymore.
- Pour into the greased and lined baking tray and spread out evenly using the offset spatula.
- Bake immediately for 16-20 minutes or until the sponge is dry on top and is starting to shrink a little away from the edges of the baking tray.
- When cooked, take a damp cloth of tea towel and cover the whole surface of the sponge. Leave to cool.
Peanut Butter Buttercream
- In a large, clean mixing bowl add all the ingredients.
- Whisk on low until combined and then turn up to medium for 4-5 minutes until light and fluffy.
- When the sponge is cool, remove the damp cloth/towel. Lay out a piece of baking parchment slightly bigger than the tray on a flat surface. Turn the tray with the chocolate sponge upside down onto the paper so the bottom side is facing up.
- Take 2/3 of the peanut butter buttercream and spread evenly over the sponge, leaving the edges with a slightly thinner layer.
- Roll up the sponge and buttercream from the longest side, as if rolling up cinnamon rolls or swiss rolls.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.