Description
A standout dessert that combines chocolate and peanut butter in a visually impressive roll.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups
- 1/2 cup heavy cream (for ganache)
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a medium-sized bowl, mix together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs and sugar on high speed for about 4 to 5 minutes until thick and pale.
- Add vegetable oil, vanilla extract, and milk; fold gently to combine.
- Fold the dry ingredients into the wet mixture until no streaks remain.
- Pour batter into the prepared pan and bake for 10 to 12 minutes or until set.
- Invert the cake onto a powdered-sugar-dusted towel and roll while still warm; let cool completely.
- Mix peanut butter and powdered sugar until smooth; add heavy cream and vanilla, then fold in chopped cups.
- Unroll cooled cake, spread filling evenly, and re-roll tightly; wrap in plastic.
- Heat heavy cream for ganache and pour over chocolate chips until smooth.
- Remove plastic wrap, drizzle ganache over the cake, and let set before serving.
Notes
Wrap any leftovers tightly to maintain freshness and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: Approx. 300 kcal per serving
- Sodium: 250 mg
- Protein: 8 g