7 regular size Reese peanut butter cups, chopped about 1 cup
1 cup semi sweet chocolate chips
Instructions
Cake- Preheat oven to 350. Line jelly roll pan with foil & spray (or parchment paper). Beat eggs on high speed for 3 mins until frothy & dark yellow. Beat in sugar, coffee, & vanilla. Mix in cocoa, salt, & baking powder, then flour. Stir well
Spread in prepared pan. Batter will be very thin layer. Spread to all corners. Bake 10-15 mins. when you poke the top, your fingertip will slightly bounce back. While cake is cooking, use damp towel & cover with powder sugar. As soon as cake comes out, turn over onto towl. Roll & refrigerate for at least an hour.
Filling- Beat cream cheese & peanut butter until smooth. Beat in powder sugar until crumbly, add vanilla & tbsp heavy whipping cream. Mix until smooth & spreadable consistency (can add in up to an additional 2 tbsp whipping cream). Stir in 1/2 cup chopped peanut butter cups. Fill cake, re-roll & refriderate for at least an hour.
Topping- place chocolate chips & 2/3 cup whipping cream in microwave for 30-60 seconds. Whisk until smooth. Freeze fr 10 mins, until thickens into pourable but not water consistency. Place cake in cookie pan & pour ganache over cake evenly. Top with 1/2 cup peanut butter cups. Chill until set.
Originally Submitted
12/24/2015
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