Description
Indulgent Reeses peanut butter cup roll cake brings chocolate and peanut butter dreams to life with classic comfort and sweet sophistication. Rich layers roll together in creamy perfection, promising delightful moments you will savor from first delectable bite.
Ingredients
Scale
Cake Ingredients:
- 4 large eggs
- 3/4 cup (180 milliliters) granulated sugar
- 3/4 cup (90 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 cup (57 grams) butter, melted
Peanut Butter Filling Ingredients:
- 1 cup (240 grams) creamy peanut butter
- 1/2 cup (60 grams) powdered sugar
- 1/4 cup (57 grams) butter, softened
- 1/4 cup (60 milliliters) heavy cream
Topping and Ganache Ingredients:
- 1 cup (170 grams) semi-sweet chocolate chips
- 1/2 cup (120 milliliters) heavy cream
- 10 Reeses Peanut Butter Cups, chopped
Instructions
- Preheat oven to 350F (175C). Prepare a 10×15-inch jelly roll pan by lining with parchment paper, ensuring complete coverage to prevent sticking.
- Sift dry ingredients including flour, cocoa powder, and baking powder into a clean mixing bowl, eliminating potential lumps.
- Whip eggs and sugar together until the mixture becomes light, airy, and significantly increased in volume, creating a pale, fluffy texture.
- Gently fold the sifted dry ingredients into the egg mixture, followed by incorporating melted butter, maintaining the delicate air bubbles.
- Pour the batter evenly into the prepared pan, spreading to create a uniform thickness for consistent baking.
- Bake for 10-12 minutes until the cake springs back when lightly touched and edges begin to pull away from pan sides.
- Immediately after removing from oven, dust a clean kitchen towel with powdered sugar and carefully invert the hot cake onto it.
- Carefully roll the warm cake with the towel, allowing it to cool completely in a rolled shape to prevent cracking.
- Cream together peanut butter, powdered sugar, softened butter, and heavy cream until smooth and spreadable.
- Gently unroll the cooled cake and spread the peanut butter filling in an even layer, leaving a small border around edges.
- Carefully re-roll the cake, ensuring a tight but gentle roll to prevent filling from squeezing out.
- Heat heavy cream until it reaches a gentle simmer, then pour over chocolate chips, stirring until a glossy ganache forms.
- Drizzle and spread the ganache over the entire rolled cake surface, creating an even, luxurious coating.
- Garnish the top with chopped Reeses Peanut Butter Cups, pressing them lightly into the ganache.
- Refrigerate for 15-20 minutes to allow ganache to set before slicing and serving.
Notes
- Ensure the cake is thin and flexible by gently spreading the batter evenly in the pan to prevent cracking when rolling.
- Dust the towel with powdered sugar generously to prevent the cake from sticking and make rolling easier.
- For a gluten-free version, swap regular flour with almond or gluten-free flour blend, maintaining the same measurements.
- Chill the rolled cake with filling for 30 minutes before adding ganache to help it hold its shape and make slicing cleaner.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 120 mg