Chocolate Peanut Butter Swiss Roll: Moist Cake with Creamy Filling

An easy Chocolate Peanut Butter Swiss Roll Cake recipe. This chocolate Swiss roll is filled with a peanut butter cream cheese mousse and finished with a glossy chocolate ganache.

A while ago I posted a self-portrait on Instagram and wrote about wanting to be authentic. That reflection—born of a sore heart and a need to be honest with myself—led me back to the kitchen where I made this chocolate peanut butter Swiss roll cake. This post is both a personal note and a recipe: a celebration of clarity, acceptance, and doing what feels right.

For many years I focused on pleasing others and chasing a false idea of perfection. I tried to be the perfect friend, partner, son—everything—until the effort exhausted me. Over time I learned that living only to match other people’s expectations leads to disappointment and sadness. The real change came when I stopped hiding and chose honesty instead.

Stereotypes and expectations can feel suffocating. Our experiences shape us, but they don’t have to define us. What matters is how we act and how we share ourselves with others. Choosing to be positive, to offer hope and kindness, makes a difference—for ourselves and for those around us.

Ignorance is not bliss to me. Learning, growing, and accepting others creates a better world. After nearly a decade of silence about an important part of myself, I decided to be honest here. I haven’t always been truthful because I wanted to protect myself and please others, but that only cost me confidence and peace of mind.

I come from a multiracial, religious, and conservative background. The people closest to me may react differently to what I’m about to say, and I accept that. I’m sharing this because honesty matters. I’m gay.

Sharing this publicly was difficult, but it felt necessary. I’ve lost relationships and faced rejection before, yet that small part of who I am does not define my whole life. Everyone deserves love, acceptance, and the right to be themselves without compromise or shame.

Love is a gift in all its forms. I want to celebrate it openly and encourage others to be kind and accepting. My book, Hand Made Baking, has been part of this journey. It’s a labor of love that helped me through many changes and kept me focused on creating things that bring people comfort.

To celebrate being true to myself and to mark the release of the book, here is a recipe that’s both glamorous and straightforward: a Chocolate Peanut Butter Swiss Roll Cake. It features a light chocolate sponge rolled with a peanut butter cream cheese mousse, finished with a shiny chocolate ganache and shards of peanut brittle if you like a crunchy topping.

This cake looks impressive but doesn’t demand an entire day in the kitchen. The sponge bakes quickly, and both the mousse and ganache can be prepared a day ahead. The peanut brittle is optional and can be swapped for store-bought pieces or your favorite chopped candy bar.

Below is the complete recipe with ingredients and step-by-step instructions so you can make this at home. If you plan ahead, the components come together easily and the result is rich, balanced, and utterly satisfying.

Chocolate Peanut Butter Swiss Roll Cake

Imagine peanut butter cream cheese mousse rolled inside an airy chocolate sponge, coated in a silky chocolate ganache and decorated with crunchy peanut brittle. After the story above, a simple video and this recipe feel like the right way to celebrate.

Yield: Makes One 9-by-5-in / 23-by-12-cm roll, Serves 4 to 6

Ingredients

Instructions

1. Make the cake: Preheat the oven to 450°F (230°C). Grease a 9-by-13-inch (23-by-33 cm) pan, line with parchment, grease the parchment, and dust with cocoa powder. Whisk flour, cocoa, and baking powder together and set aside.
2. In a large bowl, whisk eggs, egg yolk, and salt on high until thick and doubled, about 3 minutes. Gradually add sugar while mixing and continue for another 3 minutes until pale and ribboning.
3. Fold in the flour–cocoa mixture gently, then stir in the melted butter. Pour into the prepared pan and smooth the surface.
4. Bake 7–10 minutes until the cake springs back and a tester comes out clean. Meanwhile dust a clean tea towel with cocoa powder.
5. Invert the warm cake onto the towel, peel off parchment, trim the edges if needed, and make a shallow cut 1 inch (2.5 cm) from a short edge. Dust the top with more cocoa powder, place parchment on top, and roll the cake (including the towel) from the cut end. Cool completely, then refrigerate rolled for at least 2 hours to set.
6. Prepare the mousse: Whip the heavy cream to stiff peaks and set aside. Beat cream cheese until smooth, then add peanut butter, butter, and vanilla. Beat in powdered sugar, salt, and nutmeg. Fold in whipped cream in two additions until smooth. Chill until ready to assemble.
7. Make the brittle (optional): Preheat oven to 400°F (200°C). Spread sugar evenly on a rimmed baking sheet and bake 15–18 minutes until melted and golden. Remove from oven, sprinkle with peanuts, let cool completely, then break into shards.
8. Make the ganache: Place chopped chocolate in a heatproof bowl. Heat cream to a simmer, pour over chocolate, let sit a minute, then stir in corn syrup until glossy and smooth. If making ahead, cover surface with plastic wrap to prevent a skin.
9. Assemble: Unroll the cooled cake, remove the parchment, and spread the mousse evenly, leaving a 1/2-inch border. Re-roll the cake (without the towel). Place on a rack over parchment and pour ganache over the roll, smoothing to coat. Decorate with peanut brittle shards if using. Chill for 1 hour, then slice and serve.

Notes

Nutrition Information

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