Description
A delightful roll cake filled with creamy peanut butter and topped with rich chocolate ganache, perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Mini Reese’s Peanut Butter Cups, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a large bowl, beat the eggs on high speed for 3 minutes until thick and lemon-colored. Gradually add sugar, water, and vanilla, beating on low speed until well combined.
- In a separate bowl, combine flour, cocoa, baking powder, and salt. Gradually fold this dry mixture into the egg mixture until well blended.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- While the cake is baking, prepare the filling by beating the peanut butter, powdered sugar, butter, vanilla, and heavy cream until smooth.
- When the cake is done, immediately turn it onto a kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake in the towel, starting from a short side. Let it cool completely.
- Unroll the cake and spread the peanut butter filling evenly over it. Roll the cake up without the towel.
- For the ganache, heat chocolate chips and heavy cream in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
- Place the cake roll on a wire rack over a baking sheet. Pour ganache over the cake, allowing it to drip down the sides. Sprinkle with chopped mini Reese’s Peanut Butter Cups on top.
- Refrigerate the cake roll for at least 30 minutes before slicing and serving.
Notes
For a different flavor, try using almond butter instead of peanut butter for the filling. You can store it in the refrigerator for up to three days or freeze it for a month.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 80mg
Keywords: chocolate, peanut butter, dessert, roll cake, cake recipe