Ingredients:
For the Cake:
4 large eggs
3/4 cup granulated sugar
1 teaspoon brewed coffee or water
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar for dusting
For the Peanut Butter Filling:
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
For the Chocolate Ganache:
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Mini peanut butter cups for garnish (optional)
Directions:
For the Cake:
I. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
II. In a large bowl, beat the eggs and granulated sugar together until thick and pale. Add the brewed coffee (or water) and vanilla extract, mixing well.
III. Sift in the cocoa powder, flour, baking powder, and salt. Fold the dry ingredients into the egg mixture until fully combined.
IV. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
V. While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, remove the parchment paper, and gently roll the cake up in the towel, starting from the short end. Let it cool completely.
For the Peanut Butter Filling:
I. In a mixing bowl, beat the peanut butter and softened butter together until smooth and creamy.
II. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy.
For the Chocolate Ganache:
I. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the chocolate chips in a heatproof bowl.
II. Let it sit for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before using.
To Assemble:
I. Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface.
II. Gently roll the cake back up, using the towel to help guide it, and place it seam-side down on a serving platter.
III. Pour the chocolate ganache over the cake roll, spreading it evenly. Garnish with mini peanut butter cups if desired.
IV. Refrigerate the cake for at least 30 minutes to set the ganache before slicing and serving.
Prep Time: 30 minutes
Cooking Time: 12 minutes
Total Time: 1 hour
Kcal: 400 kcal per serving
Servings: 10
