Peanut Butter Cup Cake Roll 🌟

Peanut Butter Cup Cake Roll

🍽️ Indulge in the ultimate combination of chocolate and peanut butter with this luscious Peanut Butter Cup Cake Roll! A rich chocolate sponge cake filled with creamy peanut butter frosting, topped with a decadent chocolate ganache, and garnished with mini peanut butter cups. Perfect for any peanut butter lover's dream dessert. 🥜🍫

Ingredients:

• For the cake:

• 3/4 cup all-purpose flour 🌾
• 1/4 cup unsweetened cocoa powder 🍫
• 1 teaspoon baking powder 🍞
• 1/2 teaspoon baking soda 🥄
• 1/4 teaspoon salt 🧂
• 4 large eggs 🥚
• 1 cup granulated sugar 🍚
• 1/3 cup vegetable oil 🌻
• 1 teaspoon vanilla extract 🍦
• 1/2 cup buttermilk 🥛

• For the filling:

• 1 cup creamy peanut butter 🥜
• 1/2 cup unsalted butter, softened 🧈
• 1 cup powdered sugar 🍚
• 1 teaspoon vanilla extract 🍦
• 1/4 cup heavy cream 🥛

• For the topping:

• 1/2 cup semisweet chocolate chips 🍫
• 1/4 cup heavy cream 🥛
• Mini peanut butter cups, for garnish 🥜

Instructions:

For the cake:
1️⃣ Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
2️⃣ In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3️⃣ In a large bowl, beat the eggs and granulated sugar until thick and pale, about 3-5 minutes. Add the vegetable oil and vanilla extract, mixing until combined.
4️⃣ Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5️⃣ Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
6️⃣ While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
7️⃣ Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end. Allow it to cool completely.

For the filling:
1️⃣ In a large bowl, beat the creamy peanut butter and softened butter until smooth and creamy.
2️⃣ Add the powdered sugar and vanilla extract, mixing until well combined. Gradually add the heavy cream, beating until the filling is light and fluffy.

For the topping:
1️⃣ In a microwave-safe bowl, heat the semisweet chocolate chips and heavy cream in 30-second intervals, stirring between each, until smooth and melted.

To assemble:
1️⃣ Unroll the cooled cake and spread the peanut butter filling evenly over the surface.
2️⃣ Carefully re-roll the cake without the towel and place it seam-side down on a serving platter.
3️⃣ Pour the chocolate topping over the cake roll, allowing it to drip down the sides. Garnish with mini peanut butter cups.
4️⃣ Refrigerate for at least 1 hour before slicing and serving.