Step-by-step instructions
Follow these concise directions, and you’ll soon have a beautiful cake ready to impress:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale (about 5 minutes).
- In a separate bowl, sift together cocoa powder, flour, and salt.
- Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter. Mix in the vanilla extract.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until it springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once the cake is baked, invert it onto the towel, peel off the parchment, and roll the cake from the short side, using the towel as a guide. Let it cool completely.
- For the filling: beat together peanut butter, powdered sugar, and softened butter until smooth and creamy.
- Carefully unroll the cooled cake, spreading the peanut butter filling evenly over the surface. Sprinkle chopped peanut butter cups on top.
- Roll the cake back up, without the towel, wrapping it tightly. Chill for at least 1 hour.
- Heat the heavy cream in a small saucepan until simmering, then pour it over the chocolate chips in a bowl. Let sit for 2 minutes before stirring until smooth to make ganache.
- Pour the ganache over the chilled rolled cake, spreading it evenly to cover the entire surface.
- Refrigerate for another 30 minutes to set the ganache before slicing and serving.
Best ways to enjoy it
Serve the Peanut Butter Cup Chocolate Roll Cake sliced, with a light dusting of powdered sugar on top for that extra touch. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the experience. Fresh berries can also add a delightful contrast to the rich flavors, making it a fantastic presentation for gatherings.
Storage and reheating tips
To keep your cake fresh, store it in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. It will last for up to 5 days. If you want to freeze leftovers, wrap individual slices in plastic wrap and place them in a freezer bag. They can be enjoyed later; just thaw in the refrigerator overnight before serving. Remember, refraining from letting it sit at room temperature for too long is key to food safety.
Helpful cooking tips
- Use fresh eggs for better cake rise and texture.
- Gently fold the batter to keep it light and airy for the best texture.
- If your peanut butter filling is too thick, you can add a tablespoon of milk to achieve a smoother consistency.
- Maintaining the cake’s shape can be easier if you roll it while it’s still slightly warm.
Flavor swaps
Feeling adventurous? Try mixing in a bit of flavored extract, such as almond or even espresso, for a unique twist. You could also use dark chocolate chips or even white chocolate in your ganache for a sweet surprise. For a crunchier texture, add some chopped nuts or even swap out the peanut butter cups for other chocolates or candies.
FAQs
How long does it take to make this cake from start to finish?
The preparation, baking, and chilling time will take roughly 2.5 hours, including cooling time.
Can I substitute the all-purpose flour with a gluten-free option?
Yes! You can use a gluten-free flour blend as a 1:1 substitute for all-purpose flour without altering the flavor significantly.
Is there a way to make this dessert dairy-free?
You can use dairy-free butter and milk alternatives in both the cake and the filling. Look for dairy-free chocolate chips to use in the ganache.
This Peanut Butter Cup Chocolate Roll Cake is sure to become a cherished recipe in your collection. Happy baking!
