Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a jelly roll pan.
- In a bowl, mix together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until fluffy, then add vanilla.
- Combine the wet and dry ingredients and mix until just incorporated.
- Spread the batter onto the prepared pan and bake for 15 minutes.
- Let it cool, then carefully roll the cake with parchment paper.
- Whip the heavy cream and fold in the peanut butter.
- Unroll the cooled cake and spread the peanut butter cream over the surface.
- Roll the cake back up and refrigerate for at least 1 hour before serving.
Notes
- For added decoration, drizzle melted chocolate over the top.
- Use a serrated knife to slice the cake for clean edges.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg