Ingredients
For the Chocolate Sponge Cake:
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3/4 cup all-purpose flour
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1/4 cup unsweetened cocoa powder
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1 tsp baking powder
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1/4 tsp salt
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4 large eggs
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3/4 cup granulated sugar
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1 tsp vanilla extract
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1/4 cup vegetable oil
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1/4 cup milk
For the Peanut Butter Filling:
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8 oz cream cheese, softened
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1/2 cup creamy peanut butter
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1/4 cup powdered sugar
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1 cup heavy whipping cream
For the Ganache Topping:
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1/2 cup semi-sweet chocolate chips
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1/4 cup heavy cream
To Finish:
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8–10 mini Reese’s Peanut Butter Cups, chopped
Instructions
Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
In another large bowl, beat the eggs and sugar until pale and thick (about 3–4 minutes). Stir in vanilla, oil, and milk. Fold in the dry ingredients until just combined.
Pour the batter into the pan and spread evenly. Bake for 10–12 minutes until the cake springs back when touched.
While the cake is baking, lay a clean kitchen towel flat and dust it with powdered sugar. When the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper and roll the cake up with the towel inside. Let it cool completely.
Beat the cream cheese, peanut butter, and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
Unroll the cooled cake, spread the peanut butter filling evenly across, and carefully re-roll (without the towel this time). Chill for at least 1 hour.
Heat the cream and pour it over the chocolate chips. Let sit for 1 minute, then stir until smooth. Drizzle over the chilled roll cake and sprinkle with chopped Reese’s.
Nutrition
- Calories: 380
- Sugar: 26g
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g