Peanut Butter Roll Cake (Print Version)
# Ingredients:
01 -
1 cup all-purpose flour.
02 -
1 teaspoon baking powder.
03 -
1/4 teaspoon salt.
04 -
3 large eggs.
05 -
1 cup granulated sugar.
06 -
1/4 cup unsweetened cocoa powder.
07 -
1/4 cup boiling water.
08 -
1/2 teaspoon vanilla extract (for cake).
09 -
1 cup creamy peanut butter.
10 -
1 cup powdered sugar.
11 -
1/2 cup unsalted butter, softened.
12 -
1/2 teaspoon vanilla extract (for filling).
13 -
1 cup heavy cream.
14 -
1 cup semi-sweet chocolate chips.
15 -
1/2 cup chopped Reese's Peanut Butter Cups (for garnish).
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a jelly roll pan with greased parchment paper.
02 -
Mix flour, baking powder, and salt in a bowl.
03 -
In another bowl, beat eggs and sugar until fluffy. Add cocoa powder and vanilla.
04 -
Gradually mix in the dry ingredients. Pour in boiling water and stir until smooth.
05 -
Pour the batter into the prepared pan and bake for 12-15 minutes, until a toothpick comes out clean.
06 -
Turn the cake onto a towel dusted with powdered sugar. Remove the parchment and roll the cake with the towel from a short side. Let it cool completely.
07 -
For the filling, beat peanut butter, powdered sugar, butter, and vanilla until creamy.
08 -
Unroll the cooled cake, spread the filling evenly, and re-roll the cake without the towel. Place the seam underneath.
09 -
Heat heavy cream in a saucepan until simmering, then add chocolate chips. Stir until smooth to make the ganache.
10 -
Drizzle the ganache over the rolled cake and spread it evenly.
11 -
Garnish with chopped Reese's Peanut Butter Cups, allow the ganache to set, then slice and enjoy.
# Notes:
01 -
Dust the towel with powdered sugar to prevent the cake from sticking.
02 -
Let the cake cool completely before adding the filling to avoid melting.
03 -
Use Reese’s Peanut Butter Cups for garnish to enhance the peanut butter flavor.