Description
Indulgent chocolate cake rolls filled with creamy peanut butter cup filling showcase a delightful dessert perfect for chocolate and peanut butter enthusiasts. Sweet swirls of rich flavor invite you to savor each delectable slice with pure culinary pleasure.
Ingredients
Scale
Cake Ingredients:
- 3/4 cup (180 milliliters) all-purpose flour
- 1/3 cup (40 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
Filling Ingredients:
- 1 cup (250 grams) creamy peanut butter
- 1/2 cup (60 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60 milliliters) heavy cream
Topping Ingredients:
- 1 cup (170 grams) semi-sweet chocolate chips
- 1/2 cup (120 milliliters) heavy cream
- Chopped Reese’s peanut butter cups (optional)
Instructions
- Prepare for baking by setting the oven to 375°F and lining a 15×10 inch jelly roll pan with parchment paper, then lightly grease the surface.
- Combine flour, cocoa powder, baking powder, and salt in a medium bowl, setting the dry mixture aside for later use.
- Using an electric mixer, whip eggs and sugar on high speed until the mixture transforms into a thick, pale color—approximately 5 minutes.
- Incorporate vanilla extract and vegetable oil into the egg mixture, blending until thoroughly combined.
- Gently fold dry ingredients into the wet mixture, being careful to avoid overmixing and stopping when no streaks remain visible.
- Distribute batter evenly across the prepared pan, ensuring a smooth surface.
- Bake for 12-15 minutes until the cake sets and responds with a light spring when touched.
- After removing from oven, immediately invert the cake onto a kitchen towel dusted with powdered sugar.
- Carefully peel off parchment paper and tightly roll the cake with the towel, starting from a short edge.
- Allow the rolled cake to cool completely for about 30 minutes.
- Prepare the filling by blending peanut butter, powdered sugar, and vanilla extract, adjusting consistency with heavy cream.
- Unroll the cooled cake and remove the towel, then spread the peanut butter filling evenly across the surface.
- Re-roll the cake without the towel, positioning it seam-side down on a serving platter.
- Create chocolate ganache by heating heavy cream until it simmers, then removing from heat and stirring in chocolate chips until smooth.
- Drizzle and spread ganache over the entire cake roll, covering top and sides completely.
- Optional: Sprinkle chopped Reese’s peanut butter cups on top for added decoration.
- Refrigerate the cake roll for at least 30 minutes to allow the ganache to set before serving.
Notes
- Soften ingredients like eggs and butter at room temperature for better blending and smoother cake texture.
- Dust kitchen towel generously with powdered sugar to prevent cake from sticking during rolling process.
- Avoid overmixing batter to maintain light, airy cake consistency and prevent tough texture.
- Chill cake roll before serving to help ganache set and enhance flavor melding between filling and cake layers.
- Prep Time: 20 minutes
- Cook Time: 12 to 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 393
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg