Peanut Butter Cup Chocolate Roll Cake

👩‍🍳 Instructions

1. Make the Chocolate Sponge:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and sugar together for about 5 minutes, or until thick and pale.
3. Add vanilla extract and mix to combine.
4. In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
5. Gently fold dry ingredients into the egg mixture until just incorporated.
6. Pour the batter evenly into the prepared pan and smooth the top.
7. Bake for 10–12 minutes, or until the cake springs back when gently pressed.
8. Immediately turn the hot cake onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Carefully peel off the parchment paper, roll up the cake with the towel, and let cool completely.

2. Make the Peanut Butter Filling:

1. Whip the heavy cream to soft peaks and set aside.
2. In a separate bowl, mix together the peanut butter, powdered sugar, vanilla, and salt until smooth.
3. Gently fold in the whipped cream until the filling is light and fluffy.
4. Stir in the chopped mini peanut butter cups.

3. Assemble the Roll Cake: