Peanut Butter Cup Cake Roll 🍫.

A delectable dessert with chocolate cake and peanut butter filling, topped with rich chocolate ganache and additional Reese’s cups! A fantastic treat for anyone who enjoys peanut butter and chocolate.Ingredients:

For the cake:

1. Three huge eggs 🥚.
2. 3/4 cup (150g) granulated sugar 🍬
3. Two teaspoons of brewed coffee or water.
4. One teaspoon of vanilla extract 🍨
5. ¼ cup (20g) of unsweetened cocoa powder
6. ¼ teaspoon of salt.
7. 1 teaspoon of baking powder. 🍰
8. ¾ cup (93g) of all-purpose flour.
9. Powdered sugar (to roll) 🍚
10. For the filling and topping:
11. Two ounces (113g) of softened cream cheese 🧀
12. ⅓ cup (89 g) peanut butter.
13. One cup (113g) powdered sugar 🍚
14. One teaspoon of vanilla extract 🍨
15. 4 tbsp + ⅔ cup (59ml + 158ml) heavy whipping cream.
16. 7 normal size Reese’s peanut butter cups, chopped (about 1 cup chopped)
17. 1 cup semi-sweet chocolate chips (🍫)

Instructions:

Make the cake:

• 1. Preheat oven to 350°F/175°C. Line a 10×15-inch jelly roll pan with foil and spray with cooking spray (ideally flour).
• In a mixing bowl, beat eggs on high speed for 3 minutes until foamy and dark yellow. Combine sugar, brewed coffee (or water), and vanilla extract. Mix well.
• Mix in cocoa powder, salt, and baking powder, then gradually add flour until just mixed.
•  Use a spatula to distribute the thin batter evenly in the prepared pan. Bake for 10-15 minutes, or until it springs back when lightly pressed on top.
• While the cake bakes, place a clean kitchen towel on a flat surface and sprinkle with ¼ cup powdered sugar.
• When the cake is finished, quickly flip it out onto the prepared towel. Carefully remove the foil. Roll the cake from one short end, using the towel as a guide, and allow to cool entirely.

Make the filling:

• In a mixing dish, combine the cream cheese and peanut butter until smooth. Add the powdered sugar and beat until crumbly. Then, add the vanilla essence and 2 tablespoons of heavy cream. Mix until smooth, then add up to two more tablespoons of cream to achieve a spreadable consistency.
• 8. Add ½ cup of chopped peanut butter cups.

Assemble the Cake

• Step 9: Carefully unroll the cooled cake. Spread the peanut butter filling over the cake, leaving a 1-inch border at either end.
• Roll the cake tightly and scrape out any spilled filling. Cover with plastic wrap and chill for at least one hour.

Make the topping:

• Combine chocolate chips and 2/3 cup heavy whipping cream in a microwave-safe bowl. Microwave for 30-60 seconds and then whisk until smooth. Chill the ganache for 20 minutes or freeze for 10 minutes until it reaches a pourable consistency.
• 2. Place the cake on a wire rack placed over a cookie sheet. Pour the ganache evenly on top and allow it to flow down the sides. Sprinkle with the remaining chopped peanut butter cups.
• 3. Chill the cake for about 30 minutes to allow the ganache to harden.

Serve:

• Slice and serve the cold cake roll. Enjoy!

Storage:

• Wrap in plastic and refrigerate for up to 24 hours before serving.