Description
Indulge in the irresistible combination of chocolate and peanut butter with this Peanut Butter Cup Cake Roll. A decadent chocolate cake rolled around a creamy peanut butter filling, topped with a rich ganache, and optional garnishes for the perfect dessert treat!
Ingredients
Chocolate Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Peanut Butter Filling:
- 1 cup creamy peanut butter
- 4 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Ganache Topping:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- Mini peanut butter cups
- Crushed peanuts
Optional Garnish:
Instructions
- Preheat the oven: Preheat to 350°F (175°C). Line a 10×15-inch pan, whisk dry cake ingredients.
- Prepare the cake batter: Beat eggs, sugar, and vanilla, fold in dry ingredients, bake.
- Roll the cake: Dust a towel with sugar, roll the baked cake onto the towel, let it cool.
- Make the filling: Beat peanut butter, cream cheese, sugar, and vanilla. Whip cream separately, fold into peanut butter mixture.
- Assemble: Unroll the cake, spread the filling, re-roll without towel, chill.
- Prepare the ganache: Heat cream, pour over chocolate chips, stir until smooth. Pour over chilled cake roll.
- Garnish and chill: Add optional garnishes, chill until set before slicing.
Notes
- Chill the cake roll before adding ganache for a cleaner presentation.
- You can use dark chocolate chips or milk chocolate depending on your preference.
- Store leftovers in the fridge for up to 4 days.
