Peanut Butter Cup Chocolate Roll Cake

 

Ingredients

For the chocolate cake

¾ cup all-purpose flour

¼ cup unsweetened cocoa powder

1 tsp baking powder

¼ tsp salt

4 large eggs, room temperature

¾ cup granulated sugar

1 tsp vanilla extract

For the peanut butter filling

1 cup creamy peanut butter

½ cup powdered sugar

4 tbsp unsalted butter, softened

2–3 tbsp heavy cream

For the chocolate ganache

1 cup semi-sweet chocolate chips

½ cup heavy cream

Topping

6–8 peanut butter cups, chopped

Optional: powdered sugar for dusting

Directions:

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch

jelly roll pan with parchment paper and lightly grease it.

2. In a bowl, whisk together flour, cocoa powder, baking

powder, and salt.

3. In a separate bowl, beat eggs and sugar on high speed

for 4 to 5 minutes until pale, thick, and fluffy. Beat in

vanilla.

4. Gently fold the dry ingredients into the egg mixture just

until combined.

5. Spread the batter evenly into the prepared pan.

6. Bake for 10 to 12 minutes, until the cake springs back

lightly when touched.

7. While hot, carefully roll the cake (with parchment) into

a log starting from the short end. Let cool completely.

8. In a bowl, beat peanut butter, powdered sugar, butter,

and cream until smooth and fluffy.

9. Unroll the cooled cake, spread the peanut butter filling

evenly, then re-roll tightly.

10. Heat the heavy cream until just simmering, pour over

chocolate chips, and stir until smooth to make ganache.

11. Pour ganache over the rolled cake and sprinkle with

chopped peanut butter cups.

12. Chill for 30 minutes before slicing.

Prep Time:25 minutes | Cooking Time:12 minutes |

Servings:10–12 slices | Calories:~420 per slice