Chocolate Peanut Butter Swiss Roll Recipe

There is something utterly magical about the Chocolate Peanut Butter Swiss Roll that makes it stand out in the world of desserts. Imagine a tender, airy chocolate sponge cake perfectly swirled around a luxuriously creamy peanut butter filling, all hugged by a silky chocolate ganache. This dessert feels like a warm, indulgent hug that balances the rich, nutty flavors with the deep cocoa goodness. Every bite brings a delightful contrast of textures and tastes that dance on your palate, making it a favorite for anyone who loves the dynamic duo of chocolate and peanut butter.

this Recipe

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward ingredients, each playing a crucial role in building the layers of flavor, texture, and color that make the Chocolate Peanut Butter Swiss Roll so special. From the fluffy sponge to the creamy filling and glossy ganache, every component uses simple pantry staples to create a harmonious, decadent dessert.

• Large eggs (4): They provide lift and structure to the sponge cake, making it light and airy.
• All-purpose flour (¾ cup or 90 g): The base of the sponge, lending just enough body to the cake without weighing it down.
• Granulated sugar (½ cup or 100 g): Sweetens and helps create that tender crumb in the cake.
• Unsweetened cocoa powder (¼ cup or 25 g): Adds rich chocolate flavor and a beautiful deep color.
• Baking powder (1 tsp): Gives the cake a subtle lift to keep it light and spongy.
• Milk (¼ cup or 60 ml): Moistens the batter and helps dissolve the cocoa for an even crumb.
• Vegetable oil or melted butter (2 tbsp): Adds moistness and a delicate richness to the cake.
• Vanilla extract (1 tsp): Enhances the chocolate and peanut butter flavors for a balanced taste.
• Pinch of salt: Elevates the sweetness and deepens the flavor complexity.
• Heavy cream (1 cup or 240 ml): The base for the peanut butter filling and ganache, whipped to light perfection.
• Creamy peanut butter (¾ cup or 190 g): The star ingredient in the filling, smooth and nutty.
• Powdered sugar (⅓ cup or 40 g): Sweetens the peanut butter filling just right without granularity.
• Semisweet or milk chocolate (200 g): Transforms into a silky ganache that wraps the roll in luscious chocolate.
• Butter (1 tbsp): Adds shine and silky texture to the ganache.
• Decoration items (mini peanut butter cups, chocolate drizzle, crushed peanuts): Personalize and add a fun crunch or extra chocolate hits on top.

How to Make Chocolate Peanut Butter Swiss Roll

Step 1: Bake the Sponge Cake

Begin by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. Whip together the eggs and granulated sugar for about 5 to 6 minutes until the mixture becomes pale, fluffy, and almost ribbon-like when the beaters lift. This aeration is the secret to a light sponge. Next, sift flour, cocoa powder, baking powder, and salt directly into the egg mixture. Gently fold these dry ingredients in without deflating the batter, then stir in the milk, oil, and vanilla extract until perfectly combined. Pour this rich batter into your prepared pan and bake for 10 to 12 minutes. When it’s done, the sponge will spring back gently to the touch and smell like chocolate dreams coming true.

Step 2: Roll the Cake Warm

This step is crucial to prevent cracks. Dust a clean kitchen towel with cocoa powder generously. Immediately after removing the warm cake from the oven, turn it out onto the towel, peel off the parchment paper, and roll the cake gently from the short end. This rolling while warm sets the shape and keeps the cake flexible for filling later. Let it cool completely while rolled, making sure to keep it snug.

Step 3: Prepare the Peanut Butter Filling

While the cake cools, beat the heavy cream in a chilled bowl until soft peaks form—light and airy. In another bowl, whisk together creamy peanut butter, powdered sugar, and vanilla extract until smooth and luscious. Gently fold the whipped cream into the peanut butter mixture, keeping the texture light yet creamy enough to spread easily on the sponge.

Step 4: Assemble the Roll

Carefully unroll the cooled cake and spread the peanut butter filling evenly across the surface, leaving a small border around the edges to prevent overflow when rolling. Roll it tightly back up, wrap it in plastic wrap, and refrigerate for 30 to 60 minutes. This resting time helps the filling set and the flavors meld beautifully.

Step 5: Make the Chocolate Ganache

Heat the heavy cream until it is steaming but not boiling, then pour it over the chopped chocolate and butter. Stir gently but thoroughly until the ganache is smooth, glossy, and velvety. Pour this luscious coating generously over the chilled roll, making sure every curve is covered in shiny chocolate.

Step 6: Decorate and Chill

Top your creation with mini peanut butter cups, a chocolate drizzle, or a sprinkling of crushed peanuts for texture and a pop of whimsy. Chill again until the ganache firms up, about 30 minutes, before slicing. This fridge time not only sets your dessert perfectly but also intensifies the chocolate peanut butter experience.

How to Serve Chocolate Peanut Butter Swiss Roll

Garnishes

To elevate how you serve your Chocolate Peanut Butter Swiss Roll, consider sprinkling crushed roasted peanuts for an irresistible crunch or a drizzle of extra chocolate ganache to add sparkle. Mini peanut butter cups on top add a playful, nostalgic touch, making it feel like a festive celebration in every slice.

Side Dishes

This dessert is quite rich and luxurious on its own, so pairing it with a light companion works best. Fresh berries or a tart raspberry coulis provide just the right contrast to cut through the sweetness and creamy peanut butter. A simple scoop of vanilla bean ice cream alongside can also enhance the indulgence without overwhelming the palate.

Creative Ways to Present

Consider slicing the Chocolate Peanut Butter Swiss Roll into thin, elegant rounds and serving them on a platter with alternating vegetable or fruit garnishes for a beautiful breakfast or brunch tablecenterpiece. For parties, you can turn slices into mini dessert sandwiches by layering additional peanut butter filling between two roll pieces, creating cute, handheld treats that everyone will adore.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Chocolate Peanut Butter Swiss Roll tightly in plastic wrap and store it in the refrigerator. It will keep well for up to three days, retaining its moisture and flavor, so you can savor this treat for several occasions. Make sure to slice just before serving to maintain the best texture.

Freezing

If you want to prepare this cake in advance or save portions, freezing works beautifully. Wrap the Swiss roll carefully in plastic and then foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving to ensure the ganache and filling soften gently without losing their luscious texture.

Reheating

Since this is a chilled dessert, reheating isn’t necessary and could compromise the delicate texture of the sponge and filling. If you’d like it slightly softer, leave it at room temperature for about 10 to 15 minutes before slicing. This also helps the ganache shine and enhances that melt-in-your-mouth feeling.

FAQs

Can I substitute peanut butter with another nut butter?

Absolutely! Almond butter or cashew butter can be wonderful alternatives, though the flavor will be slightly different. Make sure the nut butter you choose is creamy to maintain the right filling texture.

What kind of chocolate is best for the ganache?

Semisweet or milk chocolate works beautifully here, striking a balance between sweetness and richness. Dark chocolate is an option if you prefer a less sweet ganache but keep in mind it will create a more intense flavor contrast.

How can I prevent the cake from cracking while rolling?

Rolling the cake while it’s still warm and using a cocoa-powder-dusted towel to roll it up gently helps to prevent cracks. If the cake cools before rolling, it becomes less flexible and more prone to breaking.

Is it okay to use crunchy peanut butter instead of creamy?

For this recipe, creamy peanut butter is best because it blends smoothly with the whipped cream, creating a luscious filling without uneven texture. Crunchy peanut butter might make the filling a bit grainy or harder to spread.

Can I make this dessert gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for cakes. Just be sure to check the blend includes xanthan gum or a similar binder to maintain the sponge’s structure and texture.

Final Thoughts

The Chocolate Peanut Butter Swiss Roll is a celebration of indulgence wrapped in a visually stunning package. Its harmonious blend of textures and flavors makes it the perfect dessert to share with friends and family. If you’ve been searching for that next show-stopping treat to add to your baking repertoire, this is definitely it. So go ahead, grab your ingredients, and get ready for a delightful baking adventure that will fill your kitchen with incredible aromas and your heart with sweet satisfaction.