Peanut Butter Cup Cake Roll

Indulge in the ultimate dessert experience with this Peanut Butter Cup Cake Roll, a decadent treat that masterfully combines rich chocolate cake with creamy peanut butter filling. This delightful roll features a tender, chocolate sponge cake that’s baked to a perfect, airy texture and then carefully rolled with a luscious peanut butter filling. The filling, made from a blend of creamy peanut butter, powdered sugar, softened butter, and a touch of vanilla, provides a smooth, irresistible contrast to the cake’s lightness.

Once the cake is rolled and cooled, it’s generously draped in a silky chocolate ganache, which adds a glossy finish and an extra layer of indulgence. The ganache, made from semisweet chocolate and heavy cream, envelops the roll in a rich, velvety coating that hardens slightly as it sets, offering a satisfying bite with every slice. The final result is a visually stunning dessert that boasts a harmonious blend of flavors—sweet, nutty, and chocolatey—along with a pleasing contrast of textures.

Perfect for special occasions or a decadent treat, this Peanut Butter Cup Cake Roll will captivate your taste buds and impress guests with its elegant presentation and irresistible taste. The combination of fluffy chocolate cake, creamy peanut butter, and rich chocolate ganache makes it a truly delightful centerpiece for any dessert table.

Ingredients:

For the Cake Roll:

• 3 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

For the Peanut Butter Filling:

• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon light corn syrup (optional, for extra shine)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper.
2. Prepare the Cake Batter: In a large bowl, beat the eggs and sugar together until light and fluffy. Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Gradually fold the dry ingredients into the egg mixture, alternating with milk, vegetable oil, and vanilla extract. Mix until just combined.
3. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake is set and springs back when touched lightly.
4. Prepare the Cake Roll: While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar. Once the cake is done, immediately turn it out onto the towel and peel away the parchment paper. Roll the cake up with the towel, starting from one end. Let it cool completely while rolled.
5. Make the Peanut Butter Filling: In a medium bowl, beat together peanut butter, powdered sugar, softened butter, heavy cream, and vanilla extract until smooth and creamy.
6. Assemble the Cake Roll: Once the cake has cooled, unroll it carefully. Spread the peanut butter filling evenly over the cake. Re-roll the cake, this time without the towel, into a tight spiral.
7. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a few minutes, then stir until smooth. For extra shine, stir in the light corn syrup if desired.
8. Frost the Cake Roll: Place the rolled cake on a serving platter. Pour the chocolate ganache over the cake, allowing it to drip down the sides. Let the ganache set before slicing.

Tips:

• Cooling: Ensure the cake is completely cool before spreading the peanut butter filling to avoid melting or tearing the cake.
• Rolling: Use a light touch when rolling the cake to prevent cracks. If cracks do occur, don’t worry; they will be covered by the ganache.
• Ganache Consistency: If the ganache is too thick, add a bit more cream to achieve a pourable consistency. If it’s too thin, let it sit for a few minutes to thicken before pouring.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. For best results, allow the cake roll to come to room temperature before serving.

Enjoy this delectable Peanut Butter Cup Cake Roll, a perfect combination of chocolate and peanut butter that’s sure to impress at any occasion!