Description
Reeses peanut butter cup roll cake beckons chocolate and peanut butter enthusiasts with its indulgent spiral of creamy goodness. Rich layers of cocoa-infused sponge embrace silky peanut butter filling, promising a dessert that delivers pure deliciousness you cannot resist.
Ingredients
Scale
Main Cake Ingredients:
- 4 large eggs
- ½ cup (100 grams) granulated sugar
- ¾ cup (90 grams) all-purpose flour
- ¼ cup (25 grams) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Filling Ingredients:
- ½ cup (120 milliliters) creamy peanut butter
- 4 ounces (115 grams) cream cheese, softened
- ½ cup (60 grams) powdered sugar
- ½ cup (120 milliliters) heavy cream
Topping and Garnish Ingredients:
- ½ cup (120 milliliters) heavy cream
- 1 cup (170 grams) semi-sweet chocolate chips
- 1 cup (150 grams) chopped Reeses peanut butter cups
Instructions
- Craft the chocolate sponge base by whisking flour, cocoa powder, baking powder, and salt in a medium mixing vessel.
- Utilize an electric mixer to whip eggs and sugar until they transform into a pale, voluminous mixture, incorporating vanilla extract during the process.
- Delicately incorporate the dry ingredients into the egg blend, ensuring complete integration without overmixing.
- Transfer the silky batter into a meticulously prepared jelly roll pan, distributing it uniformly across the surface.
- Slide the pan into a preheated oven maintained at 350F and bake until the cake surface rebounds elastically when gently pressed.
- Swiftly invert the warm cake onto a powdered sugar-dusted kitchen towel, carefully removing the parchment paper.
- Execute a precise roll from the shorter edge, encasing the cake within the towel and allowing it to cool completely.
- Blend peanut butter, cream cheese, and powdered sugar until achieving a luxuriously smooth consistency.
- Separately whip heavy cream until stiff peaks emerge, then gently fold into the peanut butter mixture to create a light, airy filling.
- Unfurl the cooled cake and apply the peanut butter cream evenly across its surface.
- Cautiously re-roll the cake without the towel, positioning it seam-side down on a serving platter.
- Generate a rich ganache by heating heavy cream until steaming and pouring over chocolate chips.
- Allow the cream to interact with chocolate for one minute, then whisk until achieving a glossy, seamless texture.
- Lavishly drape the ganache over the cake, permitting elegant drips along the sides.
- Embellish the top with roughly chopped Reeses peanut butter cups for visual and flavor complexity.
- Refrigerate the assembled dessert for one hour to solidify the ganache and enhance flavor melding.
- Slice and serve the decadent roll cake, revealing its stunning interior layers.
Notes
- Swap flour for gluten-free alternatives like almond or rice flour to make the cake celiac-friendly without compromising texture.
- Whip egg whites separately and fold gently to create an extra airy, lighter sponge cake with more delicate crumb.
- Control ganache thickness by adjusting cream-to-chocolate ratio: less cream makes firmer coating, more cream creates silkier drizzle.
- Enhance peanut butter filling’s stability by chilling cream cheese and using room temperature ingredients for smoother, more consistent texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 319
- Sugar: 20 g
- Sodium: 129 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg