Description
A delicious chocolate cake rolled with creamy peanut butter filling and topped with ganache.
Ingredients
Scale
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 2 tablespoons neutral oil (such as canola)
- 1/4 cup milk, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup powdered sugar, for dusting the towel
- 1/2 cup creamy peanut butter
- 4 ounces cream cheese, softened
- 1 1/4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped mini peanut butter cups
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 cup chopped mini peanut butter cups, for topping
- 1/4 teaspoon flaky sea salt, optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang on the long sides, and lightly grease the parchment.
- Lay a clean kitchen towel on the counter and dust it generously with powdered sugar; this will keep the warm cake from sticking when you invert and roll it.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt, then set aside.
- In a large mixing bowl, beat the eggs and granulated sugar on medium-high speed for 3–5 minutes, until thick, pale, and doubled in volume.
- Gently mix in the oil, milk, and vanilla until just combined, then sift the dry ingredients over the egg mixture and fold gently with a spatula until no dry streaks remain, taking care not to deflate the batter.
- Pour the batter into the prepared pan, spreading it into an even layer all the way to the corners, and bake for 10–12 minutes, or until the cake springs back lightly when touched in the center.
- Immediately after baking, loosen the edges if needed, then invert the hot cake onto the prepared towel, peel off the parchment paper, and starting from a short end, gently roll the warm cake and towel together into a tight spiral.
- Place the rolled cake seam-side down on a cooling rack and let it cool completely while still wrapped in the towel.
- For the filling, beat the cream cheese and creamy peanut butter together until smooth, then add the powdered sugar and mix until fluffy and well combined.
- Pour in the heavy cream and vanilla and beat until the filling is light, creamy, and spreadable, then fold in the chopped mini peanut butter cups.
- Once the cake is completely cool, carefully unroll it from the towel, then spread the peanut butter filling evenly over the surface, leaving a small border around the edges.
- Gently reroll the cake (this time without the towel) into a tight spiral, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
- To make the ganache, heat the heavy cream until steaming but not boiling, then pour it over the chocolate chips in a heat-safe bowl, add the butter, let sit for a minute, and whisk until smooth and glossy.
- Let the ganache cool slightly until it thickens enough to coat the cake without running off completely.
- Place the chilled cake roll on a serving platter or rack set over a baking sheet, pour the ganache over the top, and let it drip down the sides.
- While the ganache is still soft, sprinkle the top with chopped mini peanut butter cups and a light pinch of flaky sea salt if using, then chill briefly to set before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Can be made a day ahead and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg