Chocolate Peanut Butter Roll (Print Version)
# Ingredients:
→ Cake
01 -
1/4 teaspoon salt
02 -
1/2 cup granulated sugar
03 -
1 cup all-purpose flour
04 -
4 large eggs
05 -
1/2 teaspoon baking powder
06 -
1/4 cup powdered sugar for sprinkling
07 -
1/2 cup unsweetened cocoa powder
→ Filling
08 -
1 cup powdered sugar
09 -
1/2 cup smooth peanut butter
10 -
1/4 cup chopped mini peanut butter cups
11 -
1/2 cup heavy cream
# Instructions:
01 -
Set your oven to 350°F (175°C). Cover a 9x13-inch pan with some parchment paper for easy cleanup.
02 -
Grab a large bowl and whip the eggs together with sugar until it turns airy and soft. It should take around 5 minutes.
03 -
Combine the cocoa powder, flour, baking powder, and salt by sifting them together. Slowly fold this mix into the egg mixture until it all comes together.
04 -
Spread the batter out in the parchment-lined pan. Bake for about 12-15 minutes, touching the surface to check—it should spring back lightly when done.
05 -
As the cake is baking, grab a clean towel and scatter on powdered sugar evenly.
06 -
Take the cake out of the oven and flip it over onto the powdered towel. Gently peel off the parchment. Roll it up using the towel and set it aside to cool for 10 minutes.
07 -
Take another bowl and whip the cream until it’s got soft peaks. Mix in the powdered sugar and peanut butter until it looks smooth and creamy.
08 -
Unroll the cooled cake gently and cover it with the peanut butter filling. Scatter the chopped mini cups on top. Roll it back up carefully—tight but not so tight that it cracks.
09 -
Sprinkle powdered sugar over the rolled-up cake and it’s ready to serve.