Next, I pour the batter into the prepared baking sheet, spreading it out evenly with a spatula. I pop it into the preheated oven and bake for about 12-15 minutes, keeping a close eye so it doesn’t overbake. Once it’s done, I remove it from the oven and immediately place a clean kitchen towel over it. After a quick 5 minutes, I flip the cake onto the towel, peel off the parchment paper, and then roll it up tightly from the shortest side. I let it cool completely while it’s rolled up to help it maintain that lovely shape.
Meanwhile, I whip up the filling by combining the heavy cream, peanut butter, and powdered sugar in a mixing bowl. I like to beat it until I achieve lovely, fluffy peaks. Once my cake has cooled, I carefully unroll it, spread the peanut butter filling evenly, and then roll it back up once more. The smell is to die for at this point! Now for the ganache; I heat the heavy cream in a saucepan and pour it over my chocolate chips in a heatproof bowl. After letting it sit for a minute, I stir until it’s all melted and smooth.
Pro Tips for Best Results
The first time I made this recipe, I forgot to sift the cocoa powder, and it made for some clumpy batter. Trust me, taking that extra step to sift your dry ingredients really helps create a smooth and even mixture. It also makes the cake fluffier!
I also learned that letting the cake cool properly while rolled up is crucial. If you try to unroll it too soon, it might crack. I give it at least 30 minutes to cool after rolling it in the towel. This step may seem tedious, but it makes all the difference in how well the cake holds its shape.
Lastly, I like to let my ganache cool a bit before pouring it over the cake. If it’s too hot, it will slide off rather than settle beautifully on the cake. Let’s be honest—nobody wants to waste delicious chocolate ganache!
Common Mistakes to Avoid
One common mistake I encountered the first time was not properly greasing the baking sheet. Even with parchment paper, the edges of the cake stuck a little, making it hard to roll. To prevent this, I always line the pan with parchment and spray a bit of non-stick spray on top before pouring the batter in. This ensures a smooth release every time! (See the next page below to continue…)