Description
Sweet chocolate and peanut butter merge in this Reeses Peanut Butter Cup Roll Cake, offering a delightful dessert sensation. Rich layers of chocolatey goodness and creamy peanut butter filling promise pure indulgence you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 cup semi-sweet chocolate chips
Dry Ingredients:
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup unsweetened cocoa powder
Flavor and Garnish Ingredients:
- 1/4 cup boiling water
- 1/2 teaspoon vanilla extract (for cake)
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup unsalted butter, softened
- 1/2 cup chopped Reese’s Peanut Butter Cups (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and meticulously line a jelly roll pan with greased parchment paper, ensuring complete coverage.
- In a mixing bowl, sift together flour, baking powder, and salt, creating a uniform dry ingredient mixture.
- Using an electric mixer, whip eggs and sugar until light and airy, then incorporate cocoa powder and vanilla extract, blending until smooth.
- Gradually fold the dry ingredients into the egg mixture, then carefully pour in boiling water, stirring until the batter achieves a silky consistency.
- Transfer the batter into the prepared pan, spreading evenly, and bake for 12-15 minutes until a toothpick inserted comes out clean.
- Immediately invert the hot cake onto a powdered sugar-dusted towel, gently peel off the parchment paper, and carefully roll the cake with the towel from the short side.
- Allow the rolled cake to cool completely at room temperature, maintaining its cylindrical shape.
- Prepare the filling by whipping peanut butter, powdered sugar, butter, and vanilla until achieving a creamy, spreadable texture.
- Carefully unroll the cooled cake, spread the peanut butter filling evenly across the surface, then re-roll the cake without the towel, positioning the seam underneath.
- Create the ganache by heating heavy cream in a saucepan until it begins to simmer, then remove from heat and whisk in chocolate chips until perfectly smooth.
- Drizzle the warm ganache over the rolled cake, using a spatula to ensure even coverage and an elegant finish.
- Decorate the top with chopped Reese’s Peanut Butter Cups, allowing the ganache to set for approximately 15-20 minutes before slicing and serving.
Notes
- Customize the cake’s texture by adjusting flour measurements for a lighter or denser roll.
- Use room temperature eggs for better volume and smoother batter incorporation during mixing.
- Replace regular sugar with coconut sugar for a lower glycemic index option.
- Ensure even spreading of filling by using an offset spatula for smooth, consistent coverage.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 423 kcal
- Sugar: 36 g
- Sodium: 165 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 95 mg