This cream filled rolled cake is one of the top sellers within my baking business. If you’re not familiar with rolled cakes, then let me bring you up to speed.
These lovely cakes can come in many flavors and consist of a cake filled with a rich and creamy filling then rolled tightly to produce a beautiful spiral of cake and cream. Yum, just look at that swirl!
This recipe is just a tad bit more dense and the cake portion is thicker than the cake on traditional Swiss Rolls due to the nature of the low carb ingredients and personal preference.
Chocolate and peanut butter are a classic combo and one that has always held top spot on my list of favorite desserts. I am willing to fight someone for that last slice of this cake.
Okay, I wouldn’t really fight someone if they took the last piece, but I would totally give them mean looks, even if it was behind their back.
Conquering the Art of the Roll….
Rolled cakes can look beautiful and they are a great way to wow your family and friends, but they can also be intimidating. The art of baking a cake and then rolling it with a filling can take a little patience and trail and error.
However, don’t let that stop you from trying this dessert, even if you get a few cracks, it is still delicious.
Some cake batters will roll easier than others, depending on ingredients and baking times. Thankfully this recipes is one of those that rolled easier for me than others. If you over cook the cake then it may become less flexible causing cracking or possible breaking when you unroll it to add the filling.
Let me do a little disclaimer here, I have done these rolled cakes for several years so I have had lots of practice, but I would not be telling the truth if I didn’t tell that I have shed a few tears, but they always taste great and keep me trying again!
Once you get your cake out of the oven and rolled up to cool, the recipe is one step away from done. The creamy peanut butter filling is super simple and it comes together quickly.
I make my filling while my cake is cooling on a rack, then chill it until I am ready to fill the cake. If you don’t have patience and wait until the cake is cooled, then your filling will become loose and it will run out the end of your roll.
Trust me friends, you want every last drop of this peanut butter filling inside that chocolate cake, it is too good to waste! Besides, who would want to clean up that mess, right?
Once you have let your cake cool and you are ready to fill your cake, unroll it carefully. Patience is a virtue, has never been more true here you guys. Slowly unroll your cake, and if it is a bit stiff and doesn’t want to unroll completely don’t force it. Just begin adding your filling and spread it all over chocolate cake.
Cover all cake, and then begin slowly rolling your cake back up from the opposite end that your unrolled. Once end of the cake should have a natural curl to it, so begin rolling it back up starting with that end.
After your masterpiece is all rolled up, you need to chill it for a couple of hours so the filling has time to firm up. I like to wrap mine in wax paper then plastic wrap when storing it to chill.
I know it is hard to wait for dessert, believe me! But the chilling the Chocolate Peanut Butter Roll will make sure that your roll stays together and it will also make the roll slice easier.
So, I hope you aren’t to nervous about trying your hand at this Chocolate Peanut Butter Roll, because I have total faith in you and your ability friends!
I hope that you enjoy it as much as my family does around our table. Please find me over on my social media pages and let me know what you think!
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