Nutty spread cup cake roll is the ideal cake for peanut spread and chocolate darlings. This simple cake move recipe is rich chocolate cake loaded up with velvety nutty spread filling. It's topped with chocolate ganache and canvassed in nutty spread cups!
For what reason did it take me such a long time to make a nutty spread cake roll??!! Essentially, this is the BEST CAKE ROLL EVER.
It's a Nutty spread Cup Cake Move: chocolate cake loaded up with peanut spread cup filling. At that point it's coated with ganache and beat with increasingly nutty spread cups. Cake rolls are extremely simple to make. They're that treat that everybody oooohs and aaaaahs over. They believe you're Houdini or something since, you know, you got filling inside a cake roll. It's enchantment!
Also try our recipe Red Velvet Cake Roll
This Nutty spread Cup Cake Roll has a chocolate cake with a peanut spread filling, chocolate ganache and Loads of Reese's Peanut spread Cups! It's the ideal pastry recipe for masterpiece dessert!
INGREDIENTS
FOR THE CAKE
- 3 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons brewed coffee or water
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all purpose flour
- Powdered sugar to aid in rolling
- 2 ounces cream cheese softened
- 1/3 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons + 2/3 cup heavy whipping cream
- 7 regular size Reese’s peanut butter cups chopped (about 1 cup chopped)
- 1 cup semi-sweet chocolate chips
INSTRUCTIONS
- Make the Cake: preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
- Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.
- Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
- While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
- Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).
- Make the Filling: beat cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in 1/2 cup chopped peanut butter cups.
- Assemble Cake: Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
- Make the topping: place chocolate chips and 2/3 cup heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Chill for about 20 minutes or freeze for 10, until it thickens to a pourable but not watery consistency.
- Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set. Slice and serve.
- May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.
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