Description
Peanut Butter Cup Cake Roll
A deliciously decadent dessert with chocolate cake and peanut butter filling, topped with rich chocolate ganache and more Reese’s cups! A perfect treat for any peanut butter and chocolate lover.
Ingredients:
For the Cake:
3 large eggs
¾ cup (150g) granulated sugar
2 teaspoons brewed coffee or water
1 teaspoon vanilla extract
¼ cup (20g) unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
¾ cup (93g) all-purpose flour
Powdered sugar (for rolling)
For the Filling & Topping:
2 ounces (113g) cream cheese, softened
⅓ cup (89g) peanut butter
1 cup (113g) powdered sugar
1 teaspoon vanilla extract
4 tablespoons + ⅔ cup (59ml + 158ml) heavy whipping cream
7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)
1 cup semi-sweet chocolate chips
Instructions:
Make the Cake:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with foil and spray with cooking spray (preferably one with flour).
In a mixing bowl, beat eggs at high speed for 3 minutes until frothy and dark yellow. Add sugar, brewed coffee (or water), and vanilla extract. Mix well.
Stir in cocoa powder, salt, and baking powder, then gradually mix in the flour until just combined.
Spread the batter evenly in the prepared pan (it will be thin, so use a spatula to spread it to the edges). Bake for 10-15 minutes, until it springs back when lightly touched on top.
While the cake bakes, set a clean kitchen towel on a flat surface and sprinkle with about ¼ cup of powdered sugar.
Once the cake is done, turn it out immediately onto the prepared towel. Carefully peel off the foil. Roll the cake from one short end, using the towel to help, and let it cool completely (at least 1 hour, or refrigerate overnight).
Make the Filling:
In a mixing bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and mix until crumbly, then add vanilla extract and 2 tablespoons of heavy whipping cream. Mix until smooth, adding up to 2 more tablespoons of cream to reach a spreadable consistency.
Stir in ½ cup of chopped peanut butter cups.
Assemble the Cake:
Unroll the cooled cake carefully. Spread the peanut butter filling over the cake, leaving 1-inch borders at both ends.
Re-roll the cake tightly, and scoop out any filling that spills out. Cover it with plastic wrap and chill for at least 1 hour.
Make the Topping:
Place the chocolate chips and 2/3 cup heavy whipping cream in a microwave-safe bowl. Microwave for 30-60 seconds, then whisk until smooth. Chill the ganache for about 20 minutes or freeze for 10 minutes until it thickens to a pourable consistency.
Place the cake on a wire rack set over a cookie sheet. Pour the ganache evenly over the top and let it drip down the sides. Sprinkle with the remaining chopped peanut butter cups.
Chill the cake until the ganache sets, about 30 minutes.
Serve:
Slice and serve the cake roll chilled, and enjoy!
Storage:
Store wrapped in plastic in the refrigerator for up to 24 hours before serving.
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