Peanut Butter Cup Chocolate Roll Cake (Print Version)
# Ingredients:
→ Cake
01 -
4 large eggs
02 -
1 cup all-purpose flour
03 -
1/2 cup unsweetened cocoa powder
04 -
1/2 teaspoon baking powder
05 -
1/4 teaspoon salt
06 -
1/2 cup granulated sugar
07 -
1/4 cup powdered sugar, for dusting
→ Filling
08 -
1/2 cup smooth peanut butter
09 -
1/2 cup heavy cream
10 -
1 cup powdered sugar
11 -
1/4 cup mini peanut butter cups, chopped
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Line a 9x13-inch baking sheet with parchment paper.
02 -
In a large bowl, beat the eggs and granulated sugar until light and fluffy, approximately 5 minutes.
03 -
Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the egg mixture until just combined.
04 -
Pour the batter into the prepared baking sheet and spread it evenly. Bake for 12-15 minutes or until the cake is fully set and springs back when touched.
05 -
While the cake bakes, prepare a clean kitchen towel and sprinkle it with powdered sugar.
06 -
When the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper and gently roll the cake up with the towel. Let it cool for about 10 minutes.
07 -
In a separate bowl, whip the heavy cream until soft peaks form. Fold in the powdered sugar and peanut butter until smooth.
08 -
Once the cake has cooled, carefully unroll it. Spread the peanut butter cream evenly across the surface and sprinkle the chopped mini peanut butter cups. Roll the cake back up, ensuring it’s tight but not too tight to prevent cracking.
09 -
Dust the rolled cake with powdered sugar before serving.