Chocolate Roll Bliss (Print Version)
# Ingredients:
→ Cake Base
01 -
80 grams all-purpose flour
02 -
4 large eggs, brought to room temperature
03 -
1/4 teaspoon salt
04 -
30 grams unsweetened cocoa powder
05 -
1 teaspoon baking powder
06 -
120 grams granulated sugar
07 -
Powdered sugar to sprinkle over the top
→ Filling
08 -
240 milliliters heavy whipping cream
09 -
150 grams creamy peanut butter
10 -
50 grams powdered sugar
11 -
80 grams chopped mini peanut butter cups
# Instructions:
01 -
Heat oven to 350°F (175°C). Cover a baking tray with parchment paper, making sure it fits the sides. Use a light spray of cooking oil to hold the parchment in place.
02 -
Mix the eggs with granulated sugar for around 5 minutes. You'll know it's done when the color becomes pale and the volume increases by three times.
03 -
Combine flour, cocoa powder, salt, and baking powder using a sifter. Use a flexible spatula to gently fold these into the egg mixture so the batter stays airy.
04 -
Evenly spread the batter across the pan with an offset spatula. Tap the tray lightly to pop any bubbles. Bake for 10-12 minutes, or until the cake springs back when pressed in the center.
05 -
Spread out a clean towel on a flat surface and cover it with powdered sugar. When the cake comes out of the oven, flip it onto the towel, peel off the parchment, and gently roll it up while it's still warm.
06 -
Beat heavy cream until it forms soft peaks. Stir in powdered sugar and peanut butter until smooth and fluffy. Adjust if needed with a bit more cream or a quick chill in the fridge.
07 -
Unroll the cooled sponge, spreading the filling across it while leaving a small border (around 1.3 cm or 1/2 inch). Scatter the chopped peanut butter cups on top. Roll it back up firmly with the help of the towel, but don't wrap the cake in it.
08 -
Sprinkle some powdered sugar on the rolled cake. Serve it sliced right away, or chill it in the fridge and enjoy within a day.
# Notes:
01 -
Keep the cake fresh by making it the day before and storing it in the fridge.
02 -
To avoid cracks, roll the cake while it's still warm and don't overbake it.
03 -
Freeze the roll for up to two months if stored tightly wrapped.