Peanut Butter Cup Cake Roll
Description
Love chocolate? How about peanut butter? You'll love this easy to prepare cake in a roll. It's a rich chocolate cake filled with peanut butter cups, cream cheese, whipping cream and semi-sweet chocolate chips. Yum yum!
Ingredients
Cake:
3 large eggs
3/4 c. sugar
2 t. brewed coffee (or water)
1 t. vanilla extract
1/4 c. unsweetened cocoa powder
1/4 t. salt
1 t. baking powder
3/4 c. all-purpose flour
powdered sugar, for rolling
Filling and Topping:
2 oz. cream cheese, softened
1/3 c. peanut butter
1 c. powdered sugar
1 t. vanilla extract
4 T. plus 2/3 c. heavy whipping cream
7 regular sized Reese’s peanut butter cups, chopped (about 1 c. chopped)
1 c. semi-sweet chocolate chips
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cake:
Preheat oven to 350 degrees. Line a 10x15 inch jelly roll pan with foil; spray with cooking spray. (the spray with flour is best).
Beat eggs at high speed for 3 minutes, until frothy and dark yellow; beat in sugar, coffee and vanilla extract. Mix in cocoa, salt and baking powder; mix in flour; stir just until blended. Batter will be very thin.
Spread in prepared pan. Since batter will be in a very thin layer, use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. It’s done when you lightly poke the top with your fingertip and it slightly bounces back.
While the cake is baking, set a clean kitchen towel out on a large work surface; sprinkle liberally with about i4/ c. powdered sugar. As soon as the cake comes out of the oven, turn it over on the kitchen towel that has been sprinkled with powdered sugar; carefully remove foil.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least 1 hour (you could also wrap it and chill it overnight).
Filling:
Beat cream cheese and peanut butter with a hand mixer until smooth; beat in powdered sugar until crumbly; add vanilla and 2 T. heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 more T. of heavy whipping cream. Stir in 1/2 c. chopped peanut butter cups.
Cake Assembly:
Unroll the cooled cake carefully; spread the filling on the cake, leaving 1 inch without filling at either end. Re-roll cake, scooping out any filling that spills out while rolling. Cover with plastic wrap; chill for at least 1 hour before frosting.
Topping:
Place chocolate chips and 2/3 c. heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds; whisk until smooth. Chill for about 20 minutes or freeze for 10 minutes, until thickened to a pourable but not watery consistency.
Place cake roll on a wire rack placed over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set.
Slice. Serve.
Store, wrapped in plastic, in the refrigerator for 24 hours before serving.
12 servings.