Introduction
Get ready to impress with a showstopper dessert that truly delivers on flavor and presentation! The Reese’s Peanut Butter Cup Roll Cake is a decadent chocolatey treat that’s filled with creamy peanut butter and draped in a luscious chocolate ganache. Perfect for birthdays, holidays, or just a sweet way to connect with loved ones, this cake is destined to be a crowd-pleaser!
Detailed Ingredients with Measures
- For the Cake:
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup boiling water
- 1/2 teaspoon vanilla extract
- Powdered sugar (for dusting)
- For the Filling:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- For the Ganache and Garnish:
- 1 cup heavy cream
- 1 cup chocolate chips
- 1/2 cup chopped Reese’s Peanut Butter Cups
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 10-12
Bake the Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a separate bowl, whisk together baking powder and salt, then set aside. In a large mixing bowl, beat the eggs and sugar until light and fluffy, then stir in the cocoa powder and vanilla extract. Gradually fold in the dry mix along with the boiling water until smooth, and spread the batter evenly in the pan. Bake for 12-15 minutes, or until a toothpick comes out clean.
Roll It Up:
While the cake bakes, prepare a kitchen towel by dusting it with powdered sugar. Once the cake is done, invert it onto the towel, peel off the parchment paper, and gently roll the cake up along with the towel. Allow it to cool completely in this rolled position.
Whip the Filling:
In a separate bowl, mix together the creamy peanut butter, softened butter, powdered sugar, and vanilla until smooth and well combined.
Assemble the Cake:
Unroll the cooled cake carefully, spread the peanut butter filling evenly over the surface, and then roll it back up without the towel. Place the cake seam-side down on a serving platter.
Ganache It Up:
To make the ganache, heat the heavy cream until it simmers, then stir in the chocolate chips until melted and smooth. Pour the ganache over the rolled cake, ensuring to cover every surface.
Garnish & Serve:
Finish off by sprinkling the chopped Reese’s Peanut Butter Cups on top. Allow the ganache to set before slicing and serving this delightful dessert! Enjoy every rich, chocolatey, and nutty bite with family and friends!
Detailed Directions and Instructions
Bake the Cake:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and grease lightly. Whisk together baking powder and salt; set aside. Beat eggs and sugar until light and fluffy. Stir in cocoa powder and vanilla. Fold in the dry mix and boiling water until smooth. Spread batter in the pan evenly. Bake 12-15 minutes. It’s ready when a toothpick comes out clean!
Roll It Up:
While it bakes, prepare a towel with a dusting of powdered sugar. Invert hot cake onto the towel, peel off parchment, and roll gently with the towel. Cool completely.
Whip the Filling:
Mix creamy peanut butter, softened butter, powdered sugar, and vanilla until smooth.
Assemble the Cake:
Unroll the cake, spread with filling, and roll it back up sans towel. Place seam-side down.
Ganache It Up:
Heat heavy cream until simmering, stir in chocolate chips until melted and smooth. Pour over the rolled cake and let it coat every surface.
Garnish & Serve:
Sprinkle chopped Reese’s on top. Let ganache set before slicing and serving.
Notes
Storage:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions:
For an extra touch, serve with whipped cream or a scoop of vanilla ice cream.
Make Ahead:
The cake can be baked and filled a day in advance. Just cover tightly and refrigerate until ready to serve.
Cook Techniques
Whisking and Beating
Whisk eggs and sugar until light and fluffy for a well-aerated cake.
Folding Techniques
Gently fold the dry ingredients into the wet mixture to maintain batter aeration.
Rolling the Cake
Invert the hot cake onto a towel dusted with powdered sugar and carefully roll to prevent cracking.
Whipping the Filling
Ensure a smooth and creamy filling by thoroughly mixing peanut butter, butter, and sugar.
Making Ganache
Heat cream until simmering, then mix in chocolate chips until fully melted for a smooth coating.
FAQ
Can I use crunchy peanut butter instead of creamy?
Yes, using crunchy peanut butter will add extra texture to the filling.
How can I tell when the cake is baked?
A toothpick inserted into the center should come out clean to indicate doneness.
What can I substitute for heavy cream in the ganache?
You can use coconut cream or a soy-based cream as alternatives for heavy cream.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze the roll cake?
Yes, you can freeze the uncoated cake before adding ganache; just wrap it tightly in plastic wrap.
Conclusion
This Reese’s Peanut Butter Cup Roll Cake is a delightful and indulgent dessert that combines chocolate and peanut butter in a show-stopping way. Perfect for any occasion, it is sure to impress your guests!
More Recipe Suggestions and Combinations
Chocolate Cake with Peanut Butter Frosting
Try a chocolate cake topped with rich peanut butter frosting for a classic combination.
Peanut Butter Brownies
Bake fudgy brownies with swirls of creamy peanut butter for an easy treat.
Chocolate-Peanut Butter Cookies
Make delicious cookies with a chocolate-peanut butter dough for a chewy delight.
Reese’s Peanut Butter Cup Milkshake
Blend ice cream with milk and Reese’s candies for a decadent milkshake.
