Peanut Butter Cup Cake Roll
Ingredients:
For the cake:
– 3/4 cup all-purpose flour
– 1/4 cup cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 4 large eggs
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/4 cup milk
For the filling:
– 1 cup creamy peanut butter
– 1/2 cup powdered sugar
– 1/4 cup unsalted butter, softened
– 1/2 teaspoon vanilla extract
– 1/2 cup mini chocolate chips
For the topping:
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
– Crushed peanuts (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line with parchment paper.
2. In a small bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored. Gradually add sugar and vanilla extract.
4. Fold in the flour mixture, then fold in the milk. Spread the batter evenly in the prepared pan.
5. Bake for 12-15 minutes or until the cake springs back when lightly touched.
6. While the cake is baking, prepare a clean kitchen towel sprinkled with powdered sugar.
7. When the cake is done, immediately turn it onto the prepared towel. Gently peel off the parchment paper and roll the cake with the towel from the short end. Let it cool completely.
8. In a bowl, mix peanut butter, powdered sugar, butter, and vanilla extract until smooth. Stir in mini chocolate chips.
9. Carefully unroll the cake and spread the peanut butter filling evenly over the cake. Roll the cake back up without the towel.
10. For the topping: In a microwave-safe bowl, heat semi-sweet chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Spread over the cake roll.
11. Sprinkle crushed peanuts on top if desired. Chill in the refrigerator for at least 1 hour before serving.
Prep Time: 30 minutes | Baking Time: 12-15 minutes | Total Time: Approximately 2 hours | Servings: 8-10 slices