Peanut Butter Cup Chocolate Roll Cake

How to make Peanut Butter Cup Chocolate Roll Cake

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

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

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

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, or until the cake springs back when touched.

Step 6: Immediately turn the cake out onto a clean towel dusted with powdered sugar. Peel off parchment and gently roll the cake with the towel, starting from a short end. Let cool completely.

Step 7: For the filling, beat together peanut butter, cream cheese, and powdered sugar until smooth. Fold in whipped topping.

Step 8: Carefully unroll the cooled cake and spread filling evenly. Re-roll tightly and place seam-side down on a platter.

Step 9: For ganache, heat heavy cream until steaming and pour over chocolate chips. Let sit 1 minute, then stir until smooth.

Step 10: Pour ganache over the cake roll. Top with chopped peanut butter cups and a drizzle of caramel sauce.

Recipe Variations and Possible Substitutions

• Filling Flavor: Add a spoonful of marshmallow fluff or Nutella to the filling.
• Ganache Swap: Use white chocolate ganache or peanut butter glaze instead.
• Cake Flavor Twist: Add a pinch of espresso powder or cinnamon to the batter.
• Topping Ideas: Sprinkle crushed pretzels, peanuts, or cookie crumbs on top.

Storage and Reheating Tips

• Storage: Keep refrigerated in an airtight container for up to 5 days.
• Freezing: Freeze the unglazed cake roll tightly wrapped for up to 2 months. Thaw and glaze before serving.
• Serving Tip: For clean slices, chill the cake for 30 minutes before slicing with a hot, sharp knife.