1/2 cup crushed Reese’s Peanut Butter Cups
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Make the Cake:
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat the eggs and sugar with an electric mixer on high speed for 3-4 minutes until thick and pale.
Add vanilla extract and milk to the egg mixture, then gently fold in the dry ingredients until well combined.
Spread the batter evenly into the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the Cake:
While the cake is still hot, dust the top with powdered sugar. Carefully roll the cake up, starting from the short side, using the parchment paper to guide the roll. Let it cool completely.
Prepare the Filling:
In a medium bowl, beat together the peanut butter, powdered sugar, butter, and vanilla extract until smooth and creamy.
Fill the Cake:
Unroll the cooled cake, spread the peanut butter filling evenly over the surface, then roll it back up tightly without the parchment paper.
Make the Chocolate Ganache:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour it over the chocolate chips in a bowl and let it sit for a minute. Stir until smooth and glossy.
Assemble the Cake:
Pour the ganache over the rolled cake and spread it evenly. Sprinkle the crushed Reese’s Peanut Butter Cups on top.
Chill and Serve:
Refrigerate the cake for at least 30 minutes to set the ganache. Slice and serve!
Prep Time: 25 minutes | Cook Time: 12 minutes | Servings: 8-10
Enjoy this indulgent Reese’s Peanut Butter Cup Roll Cake, a perfect treat for any chocolate and peanut butter lover! 🍫🥜
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