Peanut Butter Cup Cake Roll - les recettes de mamie

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper.

In a large mixing bowl, whisk together the eggs and sugar until thick and pale.
Add the vanilla extract and mix to combine.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the egg mixture, alternating with milk, mixing gently to combine.
Fold in the melted butter until the batter is smooth.

Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
Bake for 10–12 minutes or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar (about 1–2 tbsp).
As soon as the cake is done, remove it from the oven and carefully turn it out onto the prepared towel. Peel off the parchment paper.
Roll the cake up with the towel from one short end to the other. Allow it to cool completely in the rolled-up position.

In a medium bowl, beat together the peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
Add heavy cream a tablespoon at a time until the filling reaches a spreadable consistency.

Once the cake has cooled completely, gently unroll it and remove the towel.
Spread the peanut butter filling evenly over the surface of the cake, leaving a small border around the edges.
Carefully roll the cake back up, starting from the same short end. Don’t worry if the cake cracks slightly—it will still roll up beautifully.

In a small saucepan, melt the chocolate chips and butter together over low heat, stirring constantly until smooth.
Drizzle the melted chocolate over the top of the rolled cake, allowing it to drip down the sides.

Place the cake roll in the refrigerator for at least 30 minutes to set and allow the filling to firm up.
Slice the cake into 1-inch pieces and serve.