Description
Chocolate sponge cake rolled with Reeses peanut butter cup filling creates a delightful dessert. Rich layers of sweet chocolate and creamy peanut butter promise a memorable indulgence you’ll savor with each delectable slice.
Ingredients
Scale
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 4 large eggs
- ½ cup (100 g/3.5 oz) granulated sugar
- ¾ cup (90 g/3.2 oz) all-purpose flour
- ¼ cup (25 g/0.9 oz) cocoa powder
- ¼ teaspoon salt
- ½ cup (120 ml/4 fl oz) heavy cream
- 4 oz (115 g) cream cheese, softened
- ½ cup (60 g/2.1 oz) powdered sugar
- ½ cup (120 ml/4 fl oz) creamy peanut butter
- ½ cup (120 ml/4 fl oz) heavy cream
- 1 cup (170 g/6 oz) semi-sweet chocolate chips
- 1 cup (150 g/5.3 oz) chopped Reeses peanut butter cups
Instructions
- Prepare Chocolate Sponge: Blend flour, cocoa powder, baking powder, and salt in a mixing bowl, creating a uniform dry mixture.
- Create Egg Base: Whip eggs and sugar using an electric mixer until the blend becomes pale and voluminous, integrating vanilla extract midway through the process.
- Combine Batter: Gently fold dry ingredients into the egg mixture, ensuring smooth incorporation without excessive stirring.
- Bake Cake: Pour batter into a prepared jelly roll pan, spreading evenly, and bake at 350F until the surface springs back when lightly touched.
- Initial Cake Formation: Immediately invert the warm cake onto a sugar-dusted kitchen towel, carefully removing parchment paper, then roll from the shorter edge and allow to cool completely.
- Craft Filling: Whisk peanut butter, cream cheese, and powdered sugar until smooth, then fold in whipped heavy cream to create a light, airy mixture.
- Assemble Roll: Unroll cooled cake, spread peanut butter cream evenly across the surface, then carefully re-roll without the towel, positioning seam-side down on a serving platter.
- Prepare Ganache: Heat heavy cream until steaming, pour over chocolate chips, let sit briefly, then whisk until achieving a glossy, seamless texture.
- Finish and Decorate: Drape ganache over the cake, allowing elegant drips, then garnish with chopped Reeses peanut butter cups. Refrigerate for one hour to set and enhance flavors.
Notes
- Prevent Cake Cracking: Roll the cake while it’s still warm to maintain flexibility and prevent splitting during the rolling process.
- Manage Moisture Balance: Dust the towel with powdered sugar to prevent sticking and absorb excess moisture, ensuring a clean cake release.
- Achieve Smooth Filling: Ensure cream cheese and peanut butter are at room temperature for seamless blending and preventing lumpy texture.
- Ganache Perfection: Let chocolate and cream sit for exactly one minute before whisking to create a silky, glossy chocolate coating without burning or separating.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 392
- Sugar: 24 g
- Sodium: 145 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 83 mg