Indulge in the irresistible combination of rich chocolate cake, creamy peanut butter filling, and a luscious chocolate ganache topping with this Peanut Butter Chocolate Cake Roll recipe. Perfect for special occasions or whenever you crave a dessert that’s both elegant and delicious, this cake roll is sure to impress. Let’s dive into how to create this delightful treat step-by-step.
Ingredients:
For the Cake:
- 3 large eggs
- 3/4 cup (150g) granulated sugar
- 2 teaspoons brewed coffee or water
- 1 teaspoon vanilla extract
- 1/4 cup (20g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup (93g) all-purpose flour
- Powdered sugar (for rolling)
For the Filling & Topping:
- 2 ounces (113g) cream cheese, softened
- 1/3 cup (89g) peanut butter
- 1 cup (113g) powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons + 2/3 cup (59ml + 158ml) heavy whipping cream
- 7 regular-size Reese’s peanut butter cups, chopped (about 1 cup chopped)
- 1 cup semi-sweet chocolate chips
Instructions:
- Make the Cake:
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with foil and spray with cooking spray.
- In a large bowl, beat eggs at high speed for 3 minutes until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.
- Mix in cocoa powder, salt, baking powder, and flour until just blended.
- Spread the batter evenly in the prepared pan. Bake for 10-15 minutes until the cake springs back lightly when touched.
- While the cake is baking, prepare a clean kitchen towel sprinkled liberally with powdered sugar. As soon as the cake is done, invert it onto the prepared towel, remove the foil carefully, and roll the cake tightly with the towel. Let it cool completely rolled up.
- Make the Filling:
- In a mixing bowl, beat cream cheese and peanut butter until smooth.
- Gradually beat in powdered sugar until combined, then add vanilla extract and 2 tablespoons of heavy whipping cream. Mix until smooth and spreadable, adding more cream if needed.
- Stir in 1/2 cup of chopped peanut butter cups.
- Assemble the Cake:
- Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a 1-inch border on all sides.
- Re-roll the cake tightly, removing any excess filling that spills out. Wrap the roll in plastic wrap and chill for at least one hour.
- Make the Topping:
- In a microwave-safe bowl, combine chocolate chips and 2/3 cup of heavy whipping cream. Microwave in 30-second intervals until smooth, stirring in between.
- Chill the ganache for about 20 minutes until it thickens to a pourable consistency.
- Finish and Serve:
- Place the chilled cake roll on a wire rack set over a cookie sheet.
- Pour the ganache evenly over the cake roll. Top with the remaining chopped peanut butter cups.
- Chill the cake until the ganache is set. Slice and serve chilled.
Conclusion:
Enjoy the sumptuous flavors of chocolate and peanut butter in every slice of this Peanut Butter Chocolate Cake Roll. Whether served as a dessert for a special occasion or a treat for yourself, this cake roll is sure to delight with its rich, creamy filling and decadent chocolate topping. Make ahead and refrigerate for a day to let the flavors meld even more, ensuring a dessert that’s both impressive and irresistible. Treat yourself and your loved ones to this delightful dessert and savor each bite of this homemade masterpiece.