Gordon Ramsay Chocolate Peanut Butter Roll Cake Recipe

A thin, light chocolate sponge spread with a fluffy peanut butter whipped cream and rolled into a log, then finished with a drizzle of dark chocolate. It looks elegant on a party table, and chocolate with peanut butter is a pairing almost everyone loves. It’s my own bake rather than a Gordon Ramsay recipe.

The only part people worry about is the cake cracking when it’s rolled. The trick below, rolling it while it’s still warm, solves that.

Ingredients

For the chocolate sponge

• 4 large eggs (room temperature)
• 100 g (1/2 cup) granulated sugar
• 75 g (2/3 cup) all-purpose flour
• 30 g (1/3 cup) unsweetened cocoa powder, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons (30 g) melted unsalted butter (optional, for added richness)

For the peanut butter cream

• 240 ml (1 cup) cold heavy whipping cream
• 250 g (1 cup) creamy peanut butter (smooth)
• 60 g (1/2 cup) powdered sugar, sifted (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of salt

To finish

• 2 oz (50–60 g) dark chocolate, melted (optional drizzle)
• Cocoa powder or powdered sugar for dusting
• Chopped peanuts or chocolate shavings for garnish (optional)

Method

Bake the sponge

1. Heat the oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment and lightly grease it.
2. Whisk the eggs and sugar until pale and thick enough to leave a ribbon when the whisk is lifted. For an extra-silky sponge, whisk them over a pan of warm water until they reach about 110°F (43°C) first.
3. Sift the flour, cocoa, baking powder and salt over the eggs and fold them in gently in two additions, keeping as much air as you can. Fold in the vanilla and the melted butter, if using.
4. Spread the batter evenly into the corners with an offset spatula and tap the pan to release big air bubbles.
5. Bake for 10–12 minutes, until the sponge springs back when pressed. Don’t overbake; a dry sponge cracks.

Roll it warm

6. While it bakes, lay out a clean kitchen towel and dust it generously with cocoa or powdered sugar.
7. As soon as the cake comes out, turn it onto the towel and peel off the parchment. Starting from a short end, roll it up with the towel inside. Leave it rolled to cool completely, about 30–45 minutes. Rolling it warm trains the sponge into a curve, so it won’t crack when you fill it later.

Fill and finish

8. Whip the cream to medium-stiff peaks. In another bowl, beat the peanut butter with the powdered sugar, vanilla and salt until smooth, then fold in the whipped cream. Taste and add more sugar if you like.
9. Gently unroll the cake and remove the towel. Spread the filling in a thin, even layer, leaving a 1/2-inch (1 cm) border at one short end. Don’t overfill, or it squeezes out when you roll.
10. Roll it up again without the towel, wrap it in plastic wrap and chill for at least 30 minutes so it slices cleanly.
11. Dust with cocoa or powdered sugar, drizzle with melted chocolate and scatter with peanuts or chocolate shavings. Slice with a serrated knife, wiping the blade between cuts.

If things go wrong

• The cake cracked: it was either overbaked or allowed to cool before rolling. Check it at the earliest time and roll it the moment it leaves the oven.
• The filling is too soft: fold in a little more peanut butter, or stabilize the cream with 1 teaspoon of gelatin dissolved in 1 tablespoon of warm water and cooled.

Variations

• Extra chocolate: brush a thin layer of ganache or jam over the sponge before the filling.
• Other nut butters: crunchy peanut butter adds texture. Almond or cashew butter work too, and sunflower seed butter makes it peanut-free.
• Dairy-free: use whipped coconut cream for the filling. A vegan sponge (often made with aquafaba) works, but results vary.
• Shortcut: use a thin store-bought sponge sheet and a ready-made peanut butter frosting.

Making it ahead

Keep the filled roll covered in the fridge for 1–2 days. It also freezes for up to a month, tightly wrapped; thaw it in the fridge overnight before serving.

For more chocolate bakes, try my Chocolate Mousse Cake, the Marble Cake with Chocolate Ganache or the Chocolate Lava Cake.