Peanut Butter Cup Cake Roll
Ingredients:
For the Cake:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup milk
For the Filling:
1 cup creamy peanut butter
1/2 cup unsalted butter (softened)
1 1/2 cups powdered sugar
1/4 cup heavy cream
1 tsp vanilla extract
For the Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup chopped peanut butter cups (optional)
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar on high speed until thick and pale (about 3-4 minutes). Stir in the vanilla extract.
Gently fold in the flour mixture, alternating with the milk, until fully combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the top springs back when touched.
Roll the Cake:
While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, and gently roll the cake up with the towel (starting from the narrow end). Let the rolled cake cool completely.
Make the Peanut Butter Filling:
In a medium bowl, beat the peanut butter and softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat until smooth and fluffy.
Fill the Cake:
Once the cake is completely cool, gently unroll it. Spread the peanut butter filling evenly over the cake. Carefully roll the cake back up (without the towel), and place it seam-side down on a serving plate.
Prepare the Chocolate Ganache Topping:
In a small saucepan, heat the heavy cream until simmering. Pour over the chocolate chips and let sit for 5 minutes, then stir until smooth. Allow the ganache to cool slightly before pouring it over the cake roll.
Optionally, sprinkle chopped peanut butter cups on top for extra flavor.
Serve:
Refrigerate the cake roll for at least 1 hour before slicing. Serve chilled or at room temperature.
Prep Time: 20 minutes | Cook Time: 12 minutes | Chill Time: 1 hour | Total Time: 1 hour 30 minutes
Kcal: Approx. 350 calories per slice | Servings: 10-12 slices