Brenda’s Recipe
February 23, 2017 by Brenda McGee

PinPrint

Cake rolls are probably one of the easiest and fastest desserts one can make...

Print this story

Cake rolls are probably one of the easiest and fastest desserts one can make. They present very nice and look like professional artistry.

This one is particularly good because it is such a hit with kids of all ages. After making cake rolls for years, when this one came around, I realized I had never made one with peanut butter and chocolate. Be careful not to put too many chopped peanut butter cups inside or on top as it can be too sweet.

Please email me at brencook4u@gmail.com with your comments if you loved this recipe.

 

CHOCOLATE – PEANUT BUTTER CAKE ROLL

 

Cake Ingredients:

3 large eggs, room temperature

3/4 cup granulated sugar

2 teaspoons brewed coffee

1 tsp. pure vanilla

1/4 cup unsweetened cocoa

1/4 tsp. salt

1 tsp. baking powder

3/4 cup all purpose flour

Confectioner’s sugar for rolling

1/2 cup chopped peanuts and 10 chopped mini peanut butter cups

Semisweet chocolate chips

 

Filling Ingredients:

2 ounces cream cheese, softened

1/3 cup creamy peanut butter

1 cup powdered sugar

1 tsp. pure vanilla

2/3 cup whipping cream

 

Ganache Ingredients:

1 cup semisweet chocolate chips

1 cup heavy cream

 

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Line a 10-by-15-inch jelly roll pan with parchment paper or foil and spray lightly with cooking spray.
  2. Sift dry ingredients together and set aside.
  3. Beat eggs at high speed for 3 minutes until frothy and dark yellow. Beat in sugar, coffee and vanilla.
  4. Stir in dry ingredients. Do not over-mix. (I use mixer at the lowest speed.)
  5. Spread in prepared pan with offset spatula. Batter will be thin. Spread batter to all corners of pan.
  6. Bake in preheated oven for 10-15 minutes. When it is done, it will spring back when touched lightly.
  7. While baking cake, set a clean dishtowel on clean counter top. Using a sifter or strainer, dust top of dishtowel with1/2 cup confectioner’s sugar.
  8. As soon as cake is done and comes from oven, flip it out onto prepared towel. Carefully remove the parchment paper.
  9. Sprinkle top of cake with confectioner’s sugar. Slowly start with short end and begin to roll cake with towel. Place in refrigerator while rolled and let cool for at least 1 hour,
  10. For Filling: Beat cream cheese and peanut butter until smooth with mixer. Beat in confectioner’s sugar; it will be crumbly. Add vanilla and heavy whipping cream. Mix until smooth and spreadable. Stir in 1/2 cup chopped peanuts with a few chopped peanut butter cups.

To Assemble: Carefully unroll cake roll, removing towel. Spread peanut butter filling on top with offset spatula. Sprinkle with more chopped peanuts and a few chopped peanut butter cups. Roll up again and chill for 1 hour.

Make panache by melting chocolate chips with heavy cream, stirring constantly and heating until steaming. With a cooling rack on top of a large cookie sheet, pour panache evenly over rolled cake roll. Sprinkle with chopped peanuts and a few chopped peanut butter cups. Chill, slice and serve.