Peanut Butter Cup Chocolate Roll Recipe

Preheat oven to 350°F (175°C)

Line a jelly roll pan with parchment paper, leaving an overhang for easy removal.

Whisk together flour, cocoa powder, baking

Whisk together flour, cocoa powder, baking powder, and salt in a bowl. In another bowl, beat eggs and sugar on high speed for 4-5 minutes until thick and pale. Add vegetable oil, milk, and vanilla extract.

Fold dry ingredients gently into wet

Fold dry ingredients gently into wet ingredients until smooth.

Spread evenly into prepared pan.

Bake for 10-12 minutes, until the

Bake for 10-12 minutes, until the cake springs back when touched. Immediately invert onto a kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake with the towel. Cool completely. To prepare the filling: beat peanut butter and powdered sugar until smooth, then add heavy cream and vanilla.

Fold in chopped peanut butter cups

Unroll the cooled cake and spread filling evenly. Re-roll gently without towel and set seam-side down. For ganache: heat heavy cream until steaming and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.

Spread or drizzle over the cake.

Chill for 30 minutes to set,

Chill for 30 minutes to set, then slice and serve. Optionally garnish with extra peanut butter cup pieces.

Peanut Butter Cup Chocolate Roll

How to make it