Peanut Butter Cup Cake Roll
Ingredients:
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 1 cup mini peanut butter cups, chopped
For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For Decoration:
- Additional mini peanut butter cups, chopped
Instructions:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and sugar together until pale and thick (about 5 minutes).
- Stir in the vanilla extract and milk.
- Gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
2. Roll the Cake:
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared towel.
- Carefully peel off the parchment paper.
- Starting from a short end, roll the cake and the towel together. Let it cool completely.
3. Prepare the Filling:
- In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- In another bowl, beat the peanut butter and vanilla extract until smooth.
- Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Fold in the chopped mini peanut butter cups.
4. Assemble the Cake Roll:
- Carefully unroll the cooled cake.
- Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.
- Roll the cake back up without the towel. Place it seam-side down on a serving platter.
5. Prepare the Ganache:
- Place the chocolate chips in a heatproof bowl.
- Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips.
- Let it sit for a few minutes, then stir until smooth and glossy.
6. Finish and Decorate:
- Pour the ganache over the cake roll, letting it drip down the sides.
- Decorate with additional chopped mini peanut butter cups.
- Refrigerate the cake roll for at least an hour before serving to set the ganache.
Serving:
- Slice the cake roll into pieces and serve chilled. Enjoy the rich and indulgent flavors of chocolate and peanut butter in this delightful dessert!
Feel free to adjust the recipe to your taste, and enjoy your delicious Peanut Butter Cup Cake Roll!