Description
A delightful roll cake featuring moist chocolate cake, creamy peanut butter filling, and 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 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
- Mini Reese’s Peanut Butter Cups, chopped (for garnish)
Instructions
- Preheat 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 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 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.
- Prepare the filling by beating 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 the cake. Roll up the cake 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 the ganache over the cake, allowing it to drip down the sides. Sprinkle chopped mini Reese’s Peanut Butter Cups on top.
- Refrigerate the cake roll for at least 30 minutes before slicing and serving.
Notes
Wrap leftover cake tightly in plastic wrap or foil and store in the refrigerator for up to 3 days, or freeze for up to a month.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: chocolate, peanut butter, roll cake, dessert, ganache