Peanut Butter Cup Cake Roll
This cake roll combines the delicious flavors of chocolate and peanut butter for a delightful treat. It's easier to make than you might think. Perfect for parties or a special dessert.
Ingredients:
For the Cake:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/4 cup buttermilk
For the Peanut Butter Filling:
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup heavy cream
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
For the Topping:
1/4 cup chopped peanuts
1/4 cup melted peanut butter
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside this dry mixture.
3. In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 3-4 minutes. Add the vanilla extract and vegetable oil, mixing until combined.
4. Gradually add the dry ingredients to the egg mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. 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.
6. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
7. When the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
8. Starting from the short end, roll the cake up with the towel. Let it cool completely.
9. Beat the creamy peanut butter and softened butter together until smooth. Gradually add the powdered sugar, mixing until combined.
10. Add the vanilla extract and heavy cream, beating until light and fluffy. This is your peanut butter filling.
11. Unroll the cooled cake and spread the peanut butter filling evenly over it.
12. Carefully re-roll the cake without the towel.
13. Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2-3 minutes, then stir until smooth to make the ganache.
14. Pour the chocolate ganache over the rolled cake.
15. Drizzle with melted peanut butter and sprinkle with chopped peanuts.
16. Refrigerate for at least 1 hour before serving to allow the ganache to set.
Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 42 minutes | Kcal: 450 kcal | Servings: 12 servings
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