Description
A showstopping American dessert featuring a light chocolate sponge filled with creamy peanut butter and topped with a glossy ganache.
Ingredients
Scale
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (40g) unsweetened cocoa powder
- ½ cup (65g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup (180ml) heavy whipping cream, chilled
- ½ cup (125g) creamy peanut butter
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- Optional: a pinch of salt
- ½ cup (75g) mini peanut butter cups, chopped
- ¼ cup (60ml) heavy cream (for ganache)
- 100 g (3.5 oz) semi-sweet chocolate, chopped
- Extra chopped peanut butter cups (for garnish)
- Optional: crushed peanuts (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Combine the 4 eggs and ¾ cup of granulated sugar in a large mixing bowl. Beat with an electric mixer for about 5 minutes until thick and pale.
- Mix in 1 teaspoon of vanilla extract briefly.
- Sift together ½ cup of cocoa powder, ½ cup of flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt in a separate bowl.
- Fold the dry ingredients into the egg mixture gently until incorporated.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 10 to 12 minutes until the center springs back when pressed.
- Turn the cake onto a cocoa-dusted kitchen towel and carefully peel off the parchment.
- Roll the warm cake with the towel and let it cool on a wire rack.
- Whip the cold heavy whipping cream in a chilled bowl until soft peaks form. Set aside.
- Mix the peanut butter, powdered sugar, 1 teaspoon of vanilla, and optional salt until smooth.
- Fold the whipped cream into the peanut butter mixture and add the chopped mini peanut butter cups.
- Unroll the cooled cake on the counter and spread the peanut butter filling evenly, leaving a border.
- Re-roll the cake tightly without the towel and wrap it in plastic wrap. Refrigerate for at least 1 hour.
- Heat the ¼ cup of heavy cream until it simmers. Pour over the chopped chocolate and stir until smooth to make ganache.
- Cool ganache slightly, then pour over the chilled cake roll. Top with extra peanut butter cups and crushed peanuts.
- Chill for a few minutes to set before slicing.
Notes
The thermal cutting technique: Dip a sharp knife in hot water before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg
Keywords: chocolate cake, peanut butter dessert, roll cake, American dessert, easy dessert