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Peanut Butter Cup Chocolate Roll

Close-up of freshly prepared Peanut Butter Cup Chocolate Roll
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A decadent Peanut Butter Cup Chocolate Roll combining rich chocolate cake with creamy peanut butter filling for a luscious dessert experience.

Ingredients

Scale
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 4 chopped peanut butter cups, for filling and topping
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes.
  3. Sift cocoa powder, flour, and salt together. Gradually fold into the egg mixture until combined.
  4. Pour batter into prepared pan and spread evenly.
  5. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
  6. While cake is baking, lay a clean kitchen towel on a flat surface and dust with powdered sugar.
  7. Immediately after removing cake from oven, invert it onto the towel. Carefully peel off parchment paper.
  8. Starting at the short end, roll the cake and towel together and let cool completely.
  9. In a medium bowl, mix peanut butter, powdered sugar, and heavy cream until smooth.
  10. Unroll cooled cake carefully. Spread peanut butter filling evenly over the cake and sprinkle chopped peanut butter cups on top.
  11. Roll cake back up without the towel. Place seam side down on a serving platter.
  12. Dust with powdered sugar and garnish with additional chopped peanut butter cups if desired.
  13. Slice and serve chilled or at room temperature.

Notes

For an extra chocolatey touch, drizzle melted chocolate over the top before serving or refrigerate for 1 hour to set the filling firmly.

Find it online: https://cakesbybelinda.com/peanut-butter-cup-chocolate-roll/