1. Prepare the Chocolate Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the parchment.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg until well combined.
- Add Wet Ingredients: Mix in the vegetable oil, buttermilk, boiling water, and vanilla extract until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. While still warm, gently roll the cake with the towel into a log shape. Allow it to cool completely.
2. Prepare the Peanut Butter Filling:
- Mix Ingredients: In a medium bowl, beat together the peanut butter and softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the milk and vanilla extract, and beat until the filling is light and spreadable.
3. Prepare the Chocolate Ganache:
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips.
- Stir and Cool: Let the chocolate sit for a minute, then stir until smooth and glossy. For an extra glossy ganache, stir in the tablespoon of butter until melted and combined. Let the ganache cool slightly before using.
4. Assemble the Cake Roll:
- Unroll the Cake: Carefully unroll the cooled cake from the towel. Spread the peanut butter filling evenly over the surface of the cake.
- Roll the Cake: Gently roll the cake back up without the towel, using parchment paper if necessary to help with the rolling. Place the rolled cake seam-side down on a serving platter.
5. Frost with Ganache:
- Apply Ganache: Pour the slightly cooled ganache over the cake roll, spreading it evenly with a spatula or knife. Allow the ganache to set before serving.
6. Garnish and Serve:
- Decorate: Optionally, garnish the cake roll with chopped peanut butter cups or crushed peanuts for extra texture and flavor.
- Slice and Enjoy: Slice the cake roll into portions and serve. Enjoy the rich combination of chocolate and peanut butter in every bite!
Tips for Perfection:
- Cake Rolling: Make sure the cake is completely cooled before unrolling to prevent cracking. Rolling the cake while it’s still warm helps to prevent cracks but requires a delicate touch.
- Filling Consistency: If the peanut butter filling is too thick, add a little more milk, a teaspoon at a time, until it reaches the desired consistency.
- Ganache Setting: Allow the ganache to cool slightly but not too long, or it will become too thick to spread smoothly.
Variations:
- Crunchy Peanut Butter: Use crunchy peanut butter instead of creamy for added texture.
- Flavored Ganache: Add a splash of flavored liqueur, such as coffee or orange, to the ganache for a unique twist.
- Decorative Toppings: Drizzle extra ganache or sprinkle with mini chocolate chips for added visual appeal.
This Peanut Butter Cup Cake Roll is a delightful dessert that combines the flavors of rich chocolate cake with creamy peanut butter and smooth chocolate ganache. It’s perfect for any occasion where you want to impress with a dessert that’s both beautiful and indulgent.