Chocolate Peanut Butter Cake Recipe

Ingredients

1. Cocoa Sponge Cake

• 4 eggs
• 100 g sugar
• 1 tsp vanilla
• 30 ml vegetable oil
• 80 g flour
• 20 g cocoa powder
• 1 tsp baking powder
• Pinch of salt

2. Cream Filling (Coffee–Hazelnut style, like in picture)

• 250 ml cold heavy cream (or whipping cream)
• 150 g mascarpone or cream cheese
• 3 tbsp powdered sugar
• 1 tsp instant coffee dissolved in 1 tbsp hot water (optional but recommended)
• 40 g chopped toasted nuts (hazelnuts or peanuts)

3. Chocolate Ganache Coating

• 150 g dark chocolate
• 150 ml heavy cream
• 1 tbsp butter (for shine)

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Instructions

STEP 1 — Make the cocoa sponge

1. Preheat oven to 180°C.
2. Line a baking tray (approx. 30×40 cm) with parchment paper.
3. Separate eggs.
4. Beat egg whites + ½ sugar + pinch salt until stiff peaks.
5. In another bowl, beat yolks + remaining sugar + vanilla + oil until pale.
6. Add flour + cocoa + baking powder (sifted).
7. Gently fold in the beaten egg whites.
8. Spread the batter evenly on the tray.
9. Bake 10–12 minutes, do NOT overbake.

STEP 2 — Roll the sponge

• While hot, transfer onto a clean kitchen towel.
• Roll carefully with the towel and allow to cool completely.

STEP 3 — Prepare the cream

1. Beat cold cream until it begins to thicken.
2. Add mascarpone + sugar + dissolved coffee.
3. Mix until smooth and fluffy.
4. Fold in chopped nuts.

STEP 4 — Assemble

1. Unroll the cooled sponge.
2. Spread the cream evenly.
3. Roll it up tightly again.
4. Refrigerate 30–40 minutes.

STEP 5 — Chocolate ganache

1. Heat cream until just boiling.
2. Pour over chopped chocolate.
3. Stir until melted, add butter.
4. Let cool 5 minutes, then pour over the roll.
5. Decorate with crushed nuts.

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Chill at least 1 hour before slicing.