By daily 
Chocolate Peanut Butter Cake Roulade
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1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup creamy peanut butter
1 cup powdered sugar
1/2 cup heavy cream
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Preheat your oven to 350Β°F (175Β°C). In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk until combined.
Gradually fold the dry ingredients into the butter mixture until just combined. Pour the batter into a greased and lined baking sheet, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool slightly.
While the cake cools, prepare the peanut butter filling. In a bowl, combine the creamy peanut butter and powdered sugar until smooth. Whip the heavy cream in another bowl until soft peaks form, then gently fold it into the peanut butter mixture until well combined.
Once the cake is cool, carefully invert it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper, then spread the peanut butter filling evenly over the cake. Starting from one edge, carefully roll the cake into a log shape, using the towel to help.
Wrap the cake roll in plastic wrap and refrigerate for at least one hour. Slice and serve your delicious chocolate peanut butter cake roll and
Enjoy π