Peanut Butter Cup Cake Roll
Chocolate Peanut Butter Cup Cake Roll
Ingredients:
For the Cake:
3 large eggs
¾ cup granulated sugar
2 teaspoons brewed coffee or water
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
¾ cup all-purpose flour
Powdered sugar (for rolling)
For the Filling & Topping:
2 ounces cream cheese, softened
⅓ cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons + ⅔ cup heavy whipping cream
7 Reese’s peanut butter cups, chopped (about 1 cup)
1 cup semi-sweet chocolate chips
Directions:
Make the Cake:
Preheat oven to 350°F. Prepare a jelly roll pan with foil and cooking spray.
Mix eggs, sugar, coffee, and vanilla. Add dry ingredients and spread in the pan.
Bake for 10-15 minutes. Roll the warm cake in a sugared towel and let cool.
Prepare the Filling:
Beat cream cheese and peanut butter. Add powdered sugar, vanilla, and cream until smooth.
Fold in chopped peanut butter cups.
Assemble:
Unroll the cake, spread the filling, and re-roll. Chill in the fridge.
Make the Topping:
Microwave chocolate chips and cream, whisk until smooth. Chill until thickened.
Decorate:
Pour ganache over the chilled cake and top with more peanut butter cups. Chill, slice, and enjoy!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 320 kcal per slice | Servings: 8 slices
