Yes, I’ve posted this cake before so why post it again? Because this time, it’s different; the cake is a vertically positioned roll rather than the standard stacked layers.
Every year, I bake cakes for my girls on their birthdays or as close as I can get to the actual day. Last year, I made this cake for Alix but made the traditional stacked layer version and the link to that post with the complete recipe is here. For this version, the only thing I changed was the cake. Because I was planning on rolling the cake up, I chose to make a sponge-like cake so that it would be easier to work with.
For those of you who are interested, please visit the link to read the full history on this cake. It is one that I am proud of and probably the best cake in my first book, Sky High.
The cake recipe worked out fairly well. It was not hard to roll but I do think that because I made this in stages, the cake dried out a little and some cracking occurred. In the future, I will make my frosting ahead of time so that the cake can be rolled up while it is still fresh.
So the shape was not perfectly round, but most of that was hidden in the frosting/glazing.
This version made a 6 inch round cake and would easily have served 8 people. We snacked on that cake all week by slicing little slivers at a time. Don’t worry, even though the slices were thin, this cake packed quite the punch in flavor and it was so rich that we didn’t attempt thick slices.
Don’t you just love the vertical stripes? This was so much fun that I will try this again with other cake recipes. It looked like a regular cake on the outside, my daughter expected stacked layers and surprise, surprise!
Honestly, with this configuration, the ratio of frosting to cake is very different. With this method you get more frosting which is great for frosting lovers.
Creamy peanut butter frosting and dark chocolate ganache-heavenly!
To make the stacked layer cake, visit the original post. To make this version, the adjusted recipes follow.
Chocolate-Peanut Sponge Roll Cake
Cake recipe is adapted from Chocolate Cloud Roll recipe in The Cake Bible by Rose Levy Beranbaum, frosting and glaze recipes are from Sky High
1/4 cup plus 2 tablespoons sugar
6 eggs, separated
1/2 teaspoon cream of tartar
4 ounces bittersweet chocolate
1/2 cup roasted peanuts
2 tablespoons cocoa powder
peanut butter frosting, recipe follows
chocolate glaze, recipe follows
Preheat the oven to 350. Line a half sheet pan (17 inches x 12 inches) with parchment and spray grease, set aside. Melt the chocolate and set aside.
To grind the peanuts, place them in a food processor with a tablespoon of sugar and pulse until finely ground. Do this carefully so that you do not make peanut butter. Whisk the yolks with 3 tablespoons sugar until light and fluffy, about 5 minutes. Fold the chocolate and peanuts into the egg yolks. Sift the cocoa over the top of the batter and gently fold in, set aside while you prepare the whites.
Whip the egg whites until foamy. Add the cream of tartar and continue whipping until peaks start to form. Gradually add the sugar as you continue to whip and whip until the peaks are almost completely stiff. Do not take them as far as they will go, they need to be just a little soft at the bottom of the bowl. This will allow the air bubbles to expand in the oven; taking the mixture to the stiffest point will not allow for the bubbles to expand and can actually make the cake collapse.
To finish mixing the batter, fold 1/4 of the whites into the batter to lighten it and then gently fold the remaining whites in. Scrape the batter into the prepared pan and bake until a pick inserted into the cake comes out clean, about 15-18 minutes. Allow the cake to cool and use immediately.
Cut the cake into three equal strips, lengthwise. Spread 1/2 cup of frosting over one strip and begin rolling it up from one short side. Spread another 1/2 cup of frosting over the second strip and place the rolled cake on top of the layer at one short side and roll it up. Repeat this with the last strip. Place the cake onto a flat plate and freeze until very firm. Ice the outside of the cake with the remaining frosting and freeze it to firm up the frosting.
Decorate the cake by spreading small amounts of glaze over the top so that it slides down the side of the cake in large drips. Chill to firm the ganache. Keep cake refrigerated but do set it out at least 30 minutes before serving for the best flavor. To get neat slices, dip the knife in hot water, wipe it dry and slice it with the hot knife, clean the knife between slices. Top with mini peanut butter cups just before serving, if desired.
Peanut Butter Frosting
8 ounces cream cheese, at room temp
3 ounces unsalted butter, at room temp
4 cups confectioners sugar, sift after measuring if lumpy
1/2 cup smooth peanut butter
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners sugar, 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.
5 ounces semisweet chocolate, chopped coarsely
2 tablespoons smooth peanut butter
1 tablespoon light corn syrup
1/3 cup half-and-half
In the top of a double boiler or a bowl set over simmering water, combine the chocolate, peanut butter and corn syrup. Heat, whisking often, until the chocolate is melted and the mixture is smooth.
Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.