Directions:
Prepare the cake:
Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease the paper.
Sift together the flour, cocoa powder, baking powder, and salt in a small bowl.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 3-4 minutes. Mix in the vegetable oil and vanilla extract.
Gently fold the dry ingredients into the egg mixture until just combined.
Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Immediately loosen the edges of the cake from the pan and invert onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll up the cake with the towel from the short end. Cool completely on a wire rack.
Prepare the filling:
In a medium bowl, beat the peanut butter, powdered sugar, butter, and milk until smooth.
Assemble the cake roll:
Unroll the cooled cake carefully. Spread the peanut butter filling evenly over the cake.
Re-roll the cake without the towel. Place seam side down on a serving platter.
Add the topping:
Pour the chocolate ganache over the cake roll and spread evenly.
Garnish with mini peanut butter cups.
Chill in the refrigerator for at least one hour before serving to set the ganache.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Chilling Time: 1 hour | Total Time: 1 hour 45 minutes
Servings: 12 servings
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This recipe is even better than the restaurant version, my hubby loves it
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