This decadent dessert combines fluffy chocolate cake with a rich peanut butter filling and chopped peanut butter cups for an irresistible treat!
Ingredients
- Cake:
- 3 large eggs
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Filling:
- ⅓ cup creamy peanut butter
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons heavy whipping cream, cold
- ½ cup chopped Reese’s peanut butter cups (or other preferred brand)
- Topping (Optional):
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
Instructions
- Preheat oven to 375°F (190°C) and line a 10×15 inch jelly roll pan with parchment paper.
- Prepare the cake: In a large bowl, whisk together flour, cocoa powder, and salt. In a separate bowl, whisk eggs and sugar until light and fluffy, about 5 minutes. Stir in vanilla extract. Gently fold the dry ingredients into the wet ingredients until just combined.
- Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from a short end, use the kitchen towel to loosely roll the cake up like a jelly roll. Let it cool completely in this rolled position.
- Prepare the filling: In a mixing bowl, cream together peanut butter and softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy. Add the cold heavy whipping cream and beat until stiff peaks form. Gently fold in the chopped peanut butter cups.
- Unroll the cooled cake carefully. Spread the peanut butter filling evenly over the cake, leaving a 1-inch border at the long end. Using the kitchen towel as an aid, carefully re-roll the cake tightly.
- Prepare the chocolate ganache (optional): In a small heatproof bowl, combine chocolate chips and heavy whipping cream. Microwave on high for 30 seconds, then whisk until smooth and glossy. Let the ganache cool slightly before pouring over the top of the cake roll.
- Refrigerate the cake roll for at least 2 hours before slicing and serving. Enjoy!
