Chocolate Peanut Butter Roulade

Chocolate and Peanut Butter Roulade made with homemade peanut butter and PB cups. For serious peanut butter lovers. from #dietersdownfall.comChocolate and Peanut Butter Roulade with whipped cream and homemade peanut butter cups

Have you ever made a Roulade? A roll cake? Are you too scared to attempt it?

Well, you shouldn’t be.  Just be sure to have the proper tools, take your time, and don’t rush it.

If it cracks, it cracks. Just roll it up and cover it in chocolate. (In fact, you can see a crack in my cake by the large crevice along the side there.)

Chocolate and Peanut Butter Roulade made with homemade peanut butter and PB cups. For serious peanut butter lovers. from #dietersdownfall.comThe cake is a bit of a challenge. I won’t lie to you, but if you are comfortable with whipping egg whites and folding batter, you’ll do just fine.

While this third day technically runs into a fourth day, it was well worth the effort when it came time to eat it! Everyone loved it! The cake balanced out the peanut butter filling. Nothing was too sweet or overpowering. It all came together very nicely.

Chocolate and Peanut Butter Roulade made with homemade peanut butter and PB cups. For serious peanut butter lovers. from #dietersdownfall.comIt was very helpful to have two KitchenAid stand mixers for this recipe, however, I know that most people don’t even have one. If you are using a hand beater, some of the beating times will be longer.  Make sure that your bowl and blades are clean of oil when whipping the egg whites.  Trust me, you don’t want to toss out 9 egg whites that failed to fluff up.

Here’s a few tips –

1. Dust your pan with some cocoa powder with the flour. It’ll help to keep the chocolate cake more chocolate looking.

2. Have someone help you move the Roulade from the plate to the cooling rack and back to the serving dish. You don’t want any fingerprints in the beautiful chocolate glaze.

3. If the cake cracks, do your best to put it back together with the filling and then roll it without stretching it. Once it’s covered and sliced, nobody will see it to care.

4. Take your time and be sure to have the best tools for the job. A proper jelly roll pan, parchment paper, clean bowls, two spatulas, a cooling rack with a cookie sheet under it.

5. For pretty cuts, clean your knife after each slice. It’s well worth the extra few seconds to serve up a perfect swirled dessert.


Chocolate Peanut Butter Roulade

Cook time: 

Serves: 1 Cake

Soft and spongy Chocolate Roulade filled with creamy Peanut Butter and topped with a chocolate glaze and homemade peanut butter cups.
For the Cake
  • 3 oz. Bittersweet Chocolate
  • 2 tablespoons warm water
  • 9 eggs, separated
  • 1 cup sugar
  • 6 tablespoons Dutch-processed cocoa powder
  • ⅛ teaspoon salt
For the Peanut Butter Filling
  • 1 cup Homemade Peanut Butter
  • ¾ cup heavy cream
  • ⅔ cup powdered sugar
  • 1 stick of butter (1/2 cup), room temperature
  • ¾ cup powdered sugar
For the Chocolate Glaze
  • 3 tablespoons heavy cream
  • ¾ cup sugar
  • ½ cup + 1½ tablespoon water
  • ½ cup Dutch-processed cocoa powder
  • 1½ teaspoons unflavored gelatin
For the topping
For the Cake
  1. Preheat oven to 350 deg F.
  2. Melt chocolate with 2 tablespoons water in a double boiler. Let cool to room temperature.
  3. Grease the bottom of a 18 x 13 jelly roll pan with softened butter, then line with parchment paper and then butter and flour the paper.
  4. In a mixer, whip the 9 egg yolks at medium speed and the color turns light yellow. Add ½ cup sugar and whip until thick and pale; approximately 2 minutes.
  5. Reduce speed to low and add in the melted chocolate then the cocoa powder and salt until just combined.
  6. In another bowl, whip the 9 egg whites. As they become frothy, increase speed to of mixer and slowly add in ½ cup sugar and whip until soft peaks form.
  7. Slowly fold in half the egg whites into the chocolate mixture. Add the remaining egg white and fold until no more streaks are present. Be careful not to overmix.
  8. Pour batter into prepared pan and spread it evenly. Bake for 20 - 25 minutes - top should spring back.
  9. Prepare a dish towel on the counter with a dusting of cocoa powder. The cocoa powder will prevent the cake from sticking to the towel.
  10. When the cake is done, immediately flip it over on to the dish towel and remove the parchment paper. Roll the towel and the cake together and leave it to cool.
For the Peanut Butter Filling
  1. Whip cream and ⅔ cup powdered sugar until stiff. In a separate bowl beat butter, peanut butter and sugar. Fold whipped cream into peanut butter mixture.
For the Roulade
  1. Once the cake is cooled, open it up and spread peanut butter mixture inside. Don't go all the way to the edges. Carefully re-roll, without the towel, and place in the fridge covered overnight.
For the Chocolate Glaze
  1. In a saucepan, combine the cream, sugar, ½ cup water, and cocoa. Bring the mixture to a boil then reduce heat to a simmer and whisk constantly. Simmer for 10 minutes, the sauce should be thick and similar to hot fudge sauce. Do not let it boil over. Remove from heat.
  2. In a small bowl, sprinkle the gelatin over 1½ Tbls of water and wait 5 minutes. Then melt in for 8 seconds in the microwave. All the gelatin should be dissolved and no lumps remain.
  3. Whisk the gelatin into the chocolate and strain through a medium sieve. Let the chocolate glaze cool for 10 minutes.
For the Roulade
  1. Remove the Roulade from the fridge and place it on a cooling rack with a cookie sheet underneath it. Pour the glaze over the cake, coating it completely. Pour slowly and evenly to reduce the amount of glaze loss. Return to the fridge for at least 30 minutes, but no longer than 4 hours.
  2. Trim one inch from each end and carefully remove the roulade with two spatulas and place it on a serving dish.
For the topping
  1. Whip cream and add to the top of the roulade with peanut butter cups as decoration.

All natural Peanuts and some Coconut Oil make for an easy and healthy Homemade Peanut Butter. from #dietersdownfall.comRecipe for Homemade Peanut Butter can be found HERE.






Perfect peanut butter Bliss! Little PB cups made with homemade peanut butter. from

Recipe for Homemade Peanut Butter Cups can be found HERE.





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  1. Oh my gosh I am so embarrassed. I copy and paste my comments from word to make sure I spell everything alright and I must have messed on the posting. I was supposed to say:

    Ohhh… that looks so yummy…. But way to many steps for me to follow!

  2. This is SO gorgeous. A cake roll that totally has my name on it!

  3. This look FANTASTIC. My favorite flavor combinations in such a pretty cake!

  4. Oh. My. Gosh.

    You are making a pregnant woman drool.. yummy!!!

  5. oh so yummy looks devine
    come see us at

  6. This looks amazing Karyn!! How did you not eat the ENTIRE thing!?!?!?!

  7. This looks awesome!!! We would love it if you would link up at our linky party:
    Live every Wednesday to Sunday.
    Hosted by: Parrish @ Life with the Crust Cut Off Dana @ This Silly Girl’s Life
    We hope to see you there!

  8. This is such an amazing scrumptious cake !!!

  9. This roulade looks so decadent! I love how you’ve made every part of it yourself. Pinning! I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays:

  10. Ooooooh, that looks SO YUMMY. I know my family would just LOVE this. It will have to be a day when I’m feeling patient though. :) Thank you for sharing this beauty.

  11. cookingwithcurls says:

    Yes please! Peanut Butter and Chocolate are one of my absolute favorite combinations. It looks delicious Karyn :)

  12. This looks divine Karyn!!! My favorite flavor combo ever!

    We’d love to have you link this at our SUPER SUNDAY Link Party, running live now through Tuesday evening!

    Who Needs A Cape?
    Not Your Average Super Moms!

  13. Now that I’ve drooled everywhere…making a roulade has been on my bucket list but now I know exactly which one I’ll make, this one! I love chocolate and peanut butter together! Thanks for sharing at Thursday’s Treasures, I’m featuring you tinight on the blog and FB!

  14. Congratulations being featured on Joan’s Thursday’s Treasures! I LOVE a roulade and this one is fantastic – my two favorites together. Pinning!!

  15. This looks unbelievable. I can’t believe there is no flour in the cake. Is there anything that I can use instead of gelatin?

    • Karyn Granrud Karyn Granrud says:

      Oh… Honestly, I don’t know if using cornstarch as a thickening agent will work in the cream. You may be able to not use it at all, but it most likely won’t hold up after slicing. And yes, the cake is like a big fluffy Macaron made with Almonds and not flour.

    • You probably could leave it out. The Ganache topping should ‘stiffen’ when chilled. I’ll be putting the finishing touches on this recipe tomorrow for a birthday celebration. If I leave it out, I’ll repost here.

      • Karyn Granrud Karyn Granrud says:

        Glad to hear that you liked it! The Ganache can be left off especially if you are counting calories. I hope that your dad enjoys hos birthday cake! I gave my “extra” to the neighbors. No way do I need to keep that in the house.

  16. Seriously? Holy chocolate love! This looks amazing! We’d love for you to come over to our newest link party over at The Inspiration Network: DELISH- a desserts only link party. Bring your desserts and let’s party!!

    Melanie and Diana
    The Inspiration Network

    • Karyn Granrud Karyn Granrud says:

      Hi Melanie – I linked up some PSB treats last night. Thanks for the invite. Is this a second blog for you?

  17. Wow! This looks deee-licious! We’d love to have you share your recipe at our weekly Saturday Link Party ! Deb @

  18. Absolutely easy to make. Just takes time and two mixers is helpful. The cake batter raw was delicious so it should be really decadent with the peanut butter mousse filling! – which was also delicious on its own. I can’t wait to finish putting the chocolate glaze on it in the morning.

    I *should* have sprinkled cocoa powder on the cake as well as the towel. It stuck a little bit and split – on the tight inside roll. When I re-rolled it I just pressed it together to ‘hold’. The swirl might not look as nice when it’s cut, but it’s going to taste great!

    The only change I made was to use cream (since I had plenty) when melting the chocolate. I’ve always known chocolate to seize and clump if you mix water with it. I didn’t want to ruin good chocolate! I don’t think the difference of water vs cream made a difference at all in the recipe.

    I wasn’t looking for a gluten free dessert, but have it just the same. Although not diet friendly as you aptly described it as ‘dieters downfall’. I’m following Weight Watchers and I calculate 12 pieces to be 19pp each! I’ll be planning for it tomorrow for sure and the remainder will stay with my parents to enjoy – celebrating my dad’s 81st birthday. I think it would be good slightly frozen too. Would I make it again? – probably not…only because I’m not eating high caloric foods anymore, not because it doesn’t taste good, I’m sure it’s going to.

  19. I want to make this amazing roll for my beach trip this weekend. How many days do you think it would last? The earlier I can make it the better, BUT I want it to still be fresh. Your thought?

    • Karyn Granrud Karyn Granrud says:

      It did not last long in my house…. I’d say that if you kept it covered after rolling the filling in for two days you should be fine. Then after you add the chocolate glaze I don’t think I’d go much longer than another two days. Most frosted cakes last 3 – 5 days in the fridge… so that’s what I would go with. Enjoy it!

  20. What a beautiful chocolate delectable! I plan to make that one right away! You know how to feed my chocolate tooth! I will be back to visit again!

  21. I wish I could “roll” a cake….mine never turn out like this :)

    • Karyn Granrud Karyn Granrud says:

      Mine cracked, so I had to improvise. I also trimmed off the ugly ends to get them looking perfect. What is it that you have a hard time with? Over or under stuffing maybe?

  22. Looks amazing! I think I will try to make this for Thanksgiving dessert.

  23. It’s a gorgeous cake!!
    Roulade is a very popular cake here, but I’ve never made it with PB
    I like the combination of flavors in your cake :)

  24. This looks AMAZING! I loved your Tip Me Tuesday link this week. {thanks girl!} Would you like Tip Junkie to feature your blog post to over 200,000 creative women? If you upload this blog post into your Tip Junkie craft room using at least 2 images, 2 steps, and blog post URL then I can easily feature it in my RSS feed, home page, and all my social networks instantly. {squealing with delight} ~ Laurie {a.k.a. the Tip Junkie}

  25. A couple of questions:

    (1) Why does the cake batter call for water to be mixed with the chocolate? That goes against every baking and candy-making bone in my body, and every bit of chocolate-melting wisdom I’ve ever known. Is there a particular reason for it?

    (2) Without flour of any kind (wheat, almond, oat, etc.) does the cake still have a cakey texture and consistency?

    (3) Gelatin in the glaze? I’ve never heard of such a thing. You mentioned in previous comments that it acts as a thickener…if the gelatin is left out, does the glaze just drip right off, or will it still hug the rolled cake?

    • Karyn Granrud Karyn Granrud says:

      Lots of questions, let’s see if I can help you…
      1. Yes, chocolate and water do not play nicely together, but cocoa and water do. Think of hot cocoa. Yes, it’s better with milk, but it’s also made with water.
      2. The whipped egg whites is what gives the cake structure. It’s a flour-less cake and it is spongy. All the little air pockets in the meringue keep it fluffy. Don’t pop all the air bubbles and deflate the meringue while folding.
      3. You don’t need the gelatin. You could probably leave it out.
      I’ve made another roll cake here, This recipe may be more interesting for you for the cake and ganache topping.
      I hope this answered your questions.

  26. Crap, I forgot another question!

    (4) The peanut butter…assuming I don’t want to make my own, and prefer to just use store-bought, would all the portions still work out about the same? Because of the different consistency and texture, would it work to just swap out the measurements equally? Thanks!

    • Karyn Granrud Karyn Granrud says:

      Yep, you can totally use store bought peanut butter. I’d use the more processed one, not the natural ones. You don’t want the oil to separate out. In my fresh made PB, it didn’t sit on a shelf for a month and separate.


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