PEANUT BUTTER CUP CHOCOLATE CAKE ROLL
For the chocolate sponge cake:
- 8 large eggs, separated
- ⅔ cup granulated sugar
- 1 Tablespoon + 2 Tablespoons + ¼ cup unsweetened cocoa powder, divided
- ⅛ tsp salt
- 2 Tablespoons brewed cold coffee (leftover is fine)
- 1 teaspoon vanilla extract
For the filling:
- 2 ounces cream cheese, softened
- 1/3 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons heavy cream
- About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups)
For the topping:
- 1 cup semi-sweet chocolate chips
- 2/3 cup heavy cream
- About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups)
Instructions
For the chocolate sponge cake:
- Preheat oven to 350°F. Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tablespoon cocoa powder.
- Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow. Add 2 Tablespoons cocoa powder, salt, coffee and vanilla, and beat in.
- With clean beaters and a large clean bowl beat the egg whites to form stiff peaks.
- Gently fold in about a quarter of the egg whites into the egg yolk mixture.
- In three additions, fold in the remaining egg whites.
- Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
- While the cake is baking, sprinkle ¼ cup cocoa powder over a clean kitchen towel.
- After removing the cake from the oven, cool for a few minutes,and run a knife around the edges of the cake. Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake.
- Carefully roll the cake in the kitchen towel and allow to cool completely.
- While the cake is baking, make the filling and topping.
For the filling:
- Beat cream cheese and peanut butter with a hand mixer until smooth, then beat in the powdered sugar.
- Add vanilla and 2 Tablespoons heavy cream and beat until smooth, adding up to an additional 2 Tablespoons heavy cream is necessary to achieve desired consistency.
- Stir in 1/2 cup chopped peanut butter cups.
For the topping:
- Place chocolate chips and 2/3 cup heavy cream in a microwave safe bowl or measuring cup and microwave for 30-60 seconds. Stir until smooth.
- Chill in the fridge until thick and spreadable.
- May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.
- Assembling the cake:
- Carefully unroll the cake in the towel.
- Gently spread the peanut butter mousse filling over the top of the cake, spreading to about a half inch from the sides.
- Roll up the cake from short end to short end. Place seam side down.
- Carefully frost the cake with the ganache and top with the remaining chopped peanut butter cups.
- Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.
This article and recipe adapted from this site