Description
A delicious and rich Peanut Butter Cup Chocolate Roll Cake, perfect for dessert lovers.
Ingredients
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar (for dusting)
- 1/2 cup smooth peanut butter
- 1/2 cup heavy cream
- 1 cup powdered sugar (for filling)
- 1/4 cup mini peanut butter cups, chopped
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
- In a large bowl, beat the eggs and sugar until light and fluffy, about 5 minutes.
- Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture until just combined.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 12-15 minutes, until fully set and springy to the touch.
- Prepare a clean kitchen towel sprinkled with powdered sugar.
- When the cake is done, invert it onto the prepared towel, peel off parchment, and gently roll the cake up with the towel. Let cool for about 10 minutes.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold in the powdered sugar and peanut butter until smooth.
- Carefully unroll the cooled cake and spread the peanut butter cream evenly across the surface. Sprinkle with chopped mini peanut butter cups.
- Roll the cake back up gently, not too tightly to avoid cracking.
- Dust with powdered sugar before serving.
Notes
- The cake must be rolled while warm to prevent cracking.
- Use smooth peanut butter for the filling for the best consistency.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
