Chocolate Cup Butter Filling (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1 teaspoon baking powder
02 -
Powdered sugar (for rolling)
03 -
¾ cup all-purpose flour
04 -
3 large eggs
05 -
¾ cup white granulated sugar
06 -
¼ teaspoon salt
07 -
1 teaspoon vanilla extract
08 -
2 teaspoons brewed coffee or plain water
09 -
¼ cup cocoa powder that's unsweetened
→ Filling and Garnish Ingredients
10 -
⅔ cup heavy whipping cream
11 -
7 Reese’s peanut butter cups, chopped (makes around 1 cup)
12 -
1 teaspoon vanilla extract
13 -
⅓ cup peanut butter
14 -
4 tablespoons heavy whipping cream
15 -
2 ounces softened cream cheese
16 -
1 cup powdered sugar
17 -
1 cup semi-sweet chocolate chips
# Instructions:
01 -
Warm up your oven to 350°F (175°C). Cover a jelly roll pan with foil, then spritz it with cooking spray.
02 -
Grab a big bowl and whisk the eggs, sugar, coffee (or water), and vanilla extract. Sprinkle in the cocoa powder, salt, baking powder, and flour. Stir until smooth.
03 -
Pour the batter into your ready-to-go pan and spread evenly. Bake for 10-15 minutes, or until you stick a toothpick in the center and it comes out clean.
04 -
After it's baked, roll the warm cake in a towel sprinkled with powdered sugar. Let it cool completely.
05 -
Mix together the peanut butter and softened cream cheese until smooth. Add powdered sugar, vanilla extract, and whipping cream. Stir it until it's nice and creamy. Gently fold in chopped Reese’s candies.
06 -
Carefully unroll the cake and spread the peanut butter filling all over it. Roll it back up and refrigerate it for at least 1 hour.
07 -
Combine the chocolate chips with cream in a microwaveable bowl. Heat it in 30-second bursts. Stir each time until it’s smooth. Let it cool and thicken in the fridge.
08 -
Pour the thickened ganache over the cake roll. Sprinkle chopped Reese’s candies on top for decoration.