Peanut Butter Cup Cake Roll Recipe
Introduction
Looking for a delightful and indulgent dessert that will impress your guests? Look no further than this Peanut Butter Cup Cake Roll recipe. This dessert combines the rich and creamy flavors of peanut butter and chocolate in a beautiful and irresistible cake roll. Whether it’s for a special occasion or just a weekend treat, this recipe is sure to satisfy your sweet tooth.
Ingredients
For the cake:
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup chopped peanuts (optional, for garnish)
Steps
Step 1: Preparing the cake
Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
In a large mixing bowl, beat the eggs on high speed for about 5 minutes until thick and lemon-colored. Gradually add in the sugar, water, and vanilla extract, beating well after each addition.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
Once the cake is done, immediately invert it onto the prepared kitchen towel. Carefully remove the parchment paper. Starting from one of the short ends, roll the cake and towel together into a tight spiral. Place it on a wire rack to cool completely.
Step 2: Making the filling
In a mixing bowl, beat the peanut butter, powdered sugar, milk, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.
Step 3: Assembling the cake roll
Once the cake has cooled completely, carefully unroll it from the towel. Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.
Roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.
Step 4: Making the ganache
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth.
Pour the ganache over the cake roll, allowing it to drip down the sides. Sprinkle with chopped peanuts for an extra crunch and visual appeal.
Variations
If you want to mix things up, here are a few variations you can try:
- Add a layer of sliced bananas or strawberries along with the peanut butter filling.
- Replace the semisweet chocolate chips in the ganache with white chocolate or milk chocolate for a different flavor profile.
- Sprinkle crushed peanut butter cups on top of the ganache for an extra peanut buttery twist.
Tips
- Make sure to beat the eggs for the cake until they are thick and lemon-colored. This will help create a light and fluffy texture.
- When rolling the cake, use a clean kitchen towel dusted with powdered sugar to prevent sticking.
- For a cleaner presentation, trim the edges of the cake roll before serving.
- Refrigerate the cake roll for at least an hour before serving to allow the flavors to meld together.
Conclusion
This Peanut Butter Cup Cake Roll is a show-stopping dessert that combines the classic flavors of peanut butter and chocolate in a unique and beautiful way. With its moist cake, creamy peanut butter filling, and decadent ganache topping, this dessert is sure to impress. Whether you’re serving it at a party or enjoying it with your loved ones, this cake roll is guaranteed to be a hit.
FAQs
1. Can I make this cake roll in advance?
Yes, you can make the cake roll in advance. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Add the ganache and garnish just before serving.
2. Can I freeze the cake roll?
Yes, you can freeze the cake roll without the ganache. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator before adding the ganache and serving.
3. Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter if you prefer a bit of texture in your filling. However, keep in mind that it may be harder to spread evenly.
4. Can I use a different size of jelly roll pan?
If you don’t have a 15×10-inch jelly roll pan, you can use a 13×9-inch baking pan instead. The cake may be slightly thicker, so adjust the baking time accordingly.
5. Can I use a different type of nut for garnish?
Yes, you can use chopped almonds, walnuts, or any other nut you prefer instead of peanuts for the garnish.
Now that you have all the details, it’s time to get baking and enjoy this Peanut Butter Cup Cake Roll with your loved ones. Indulge in the heavenly combination of peanut butter and chocolate in every bite!
