Description
A nostalgic chocolate roll cake filled with creamy peanut butter and sprinkled with mini peanut butter cups, perfect for family gatherings.
Ingredients
Scale
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup smooth peanut butter
- 1 cup heavy cream
- Mini peanut butter cups, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar together for about 5 minutes until pale yellow and tripled in volume.
- Sift together the flour, cocoa powder, baking powder, and salt; gently fold into the egg mixture.
- Spread the batter evenly on the prepared baking sheet and bake for 10 minutes or until a toothpick comes out clean.
- Dust a kitchen towel with powdered sugar, invert the warm cake onto it, and carefully remove the parchment paper.
- Whip the heavy cream until soft peaks form, then fold in powdered sugar and peanut butter until combined.
- Spread the peanut butter cream onto the cake, leaving a 1/2 inch border, and top with chopped peanut butter cups.
- Using the towel, carefully roll the cake from one end to the other.
- Chill the rolled cake in the refrigerator, covered with plastic wrap, for up to four days. Alternatively, freeze slices between parchment paper.
Notes
Ensure eggs are whipped sufficiently for a light texture and avoid overbaking the cake.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg