Description
Creamy chocolate and peanut butter merge in this classic buckeye roll, delivering Ohio’s beloved dessert with rich, smooth layers of sweet indulgence. Chocolate-dipped goodness awaits you in each irresistible bite of this nostalgic treat.
Ingredients
Scale
Main Cake Ingredients:
- 4 large eggs
- ¾ cup (150 g) granulated sugar
- ¾ cup (95 g) all-purpose flour
- ¼ cup (30 g) cocoa powder
Cake Preparation Ingredients:
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting the towel)
Filling and Topping Ingredients:
- 1 cup (240 g) creamy peanut butter
- ½ cup (115 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar
- 2–3 tablespoons heavy cream or milk
- ½ cup (120 milliliters) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Prepare the oven environment by heating to 375F (190C) and readying a 10-15-inch jelly roll pan with grease and parchment paper.
- Sift dry ingredients including flour, cocoa powder, baking powder, and salt into a medium mixing bowl.
- Utilize an electric mixer to whip eggs and sugar until the mixture transforms into a thick, pale consistency, approximately 5 minutes. Incorporate vanilla extract.
- Delicately integrate the dry ingredient mixture into the egg blend, ensuring complete incorporation.
- Distribute the batter uniformly across the prepared pan, then bake for 10-12 minutes until the cake responds with a springy texture when gently touched.
- While the cake remains warm, transfer it onto a kitchen towel generously dusted with powdered sugar, carefully removing the parchment paper.
- Tightly roll the cake from a short side, keeping the towel inside, and allow it to cool completely.
- Create a creamy filling by blending peanut butter and softened butter. Gradually introduce powdered sugar, then thin with heavy cream or milk until achieving a smooth, spreadable consistency.
- Gently unroll the cooled cake and apply the peanut butter filling evenly across the surface. Roll the cake again, this time without the towel, positioning the seam underneath on a serving platter.
- Prepare chocolate ganache by heating heavy cream until it barely simmers, then pouring over chocolate chips in a heatproof bowl. Allow to rest for one minute before stirring to a smooth finish.
- Cascade the ganache over the rolled cake, allowing it to elegantly drip along the sides.
- Refrigerate the Buckeye Roll for a minimum of one hour to set, then serve either chilled or at room temperature.
Notes
- Swap cocoa powder with black cocoa for a deeper, more intense chocolate flavor that elevates the entire dessert.
- Use room temperature eggs to ensure maximum volume and a fluffier cake texture when beating with sugar.
- Create gluten-free version by replacing wheat flour with a 1:1 gluten-free baking blend for those with dietary restrictions.
- Prevent cake cracking by rolling it while warm and using a generous dusting of powdered sugar on the kitchen towel to help prevent sticking and maintain smooth cake surface.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 366
- Sugar: 29 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 81 mg