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Ingredients
– 3/4 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 4 large eggs, room temperature
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/4 cup powdered sugar (for rolling)
– 1 cup creamy peanut butter
– 1/2 cup powdered sugar (for filling)
– 1 cup heavy whipping cream, chilled
– 1 cup Reese’s Peanut Butter Cups, chopped
Directions
1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat eggs and granulated sugar until thick and pale. Stir in vanilla. Gradually fold in the dry ingredients until just combined.
4. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
5. Dust a clean kitchen towel with powdered sugar. Carefully turn the warm cake onto the towel, remove the parchment, and roll the cake tightly in the towel. Let cool completely.
6. For the filling, beat peanut butter and powdered sugar together until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold whipped cream into the peanut butter mixture.
7. Unroll the cake and spread the filling evenly, leaving a small border. Sprinkle chopped Reese’s over the filling. Reroll the cake tightly without the towel.
8. Chill for 1 hour before slicing and serving.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 10 slices | Kcal: 360 kcal
