Description
A decadent roll cake filled with creamy peanut butter and chocolate, inspired by classic Reese’s Peanut Butter Cups, perfect for dessert lovers.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 cup peanut butter (smooth)
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup chocolate chips (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and grease it lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar on high speed until thick and pale, about 5 minutes.
- Gradually add the water and vanilla extract to the egg mixture, then fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
- Once baked, immediately invert the cake onto the towel. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
- For the filling, beat the peanut butter and powdered sugar together until smooth. Unroll the cake and spread the peanut butter mixture evenly over it.
- Roll the cake back up, then chill in the refrigerator for at least 1 hour.
- Before serving, whip the heavy cream and spread or pipe it over the cake, then sprinkle with chocolate chips.
Notes
Ensure the cake is rolled while still warm to prevent cracking. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 8g