•INGREDIENTS:
For the Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup boiling water
1/2 teaspoon vanilla extract
For the Filling:
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract
For the Ganache:
1 cup heavy cream
1 cup semi-sweet chocolate chips
1/2 cup chopped Reese’s Peanut Butter Cups (for garnish)
•INSTRUCTIONS:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the eggs and granulated sugar until light and fluffy. Stir in the cocoa powder and vanilla extract.
Gradually add the flour mixture to the egg mixture, mixing until just combined. Stir in the boiling water until smooth.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Roll the Cake:
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Roll the cake up with the towel, starting from the short end, and let it cool completely.
Prepare the Filling:
In a medium bowl, beat together the peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
Assemble the Cake:
Unroll the cooled cake and spread the peanut butter filling evenly over the surface.
Re-roll the cake, this time without the towel, and place it seam-side down on a serving platter.
Prepare the Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and stir in the chocolate chips until smooth and fully melted.
Pour the ganache over the rolled cake, spreading it evenly.
Garnish and Serve:
Sprinkle the chopped Reese’s Peanut Butter Cups over the top of the ganache.
Allow the ganache to set before slicing.
