Chocolate Cake Roll Recipe

Instructions:

Step 1: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.

Step 2: In a bowl, whisk flour, cocoa powder, baking powder, and salt.

Step 3: In a separate large bowl, beat eggs and sugar until thick and pale. Add oil, vanilla, and milk. Mix well.

Step 4: Gently fold in the dry ingredients until just combined. Pour batter into prepared pan and spread evenly.

Step 5: Bake for 10–12 minutes, until the cake springs back when touched. While still warm, roll the cake up in a clean towel dusted with powdered sugar. Let cool completely.

Step 6: For the filling, beat peanut butter and butter until smooth. Add powdered sugar and cream, beating until fluffy.

Step 7: Unroll the cooled cake and spread with filling. Roll it back up tightly and place seam-side down.

Step 8: For the ganache, heat cream until steaming and pour over chocolate chips. Let sit for 1–2 minutes, then stir until smooth.

Step 9: Pour ganache over the cake roll. Garnish with mini peanut butter cups and chopped peanuts.

Storage Information:

Refrigerate the cake roll in an airtight container for up to 4 days. Let it come to room temperature before serving for the best texture.