Ingredients:
For the Cake:
• 3 large eggs
• ¾ cup granulated sugar
• 2 teaspoons brewed coffee or water
• 1 teaspoon vanilla extract
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ¾ cup all-purpose flour
• Powdered sugar (for rolling)
For the Filling & Topping:
• 2 ounces cream cheese, softened
• ⅓ cup peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoons + ⅔ cup heavy whipping cream
• 7 Reese’s peanut butter cups, chopped (about 1 cup)
• 1 cup semi-sweet chocolate chips
Instructions:
1. Make the Cake:
• Preheat your oven to 350°F.
• Line a jelly roll pan with foil and coat it with cooking spray.
• In a bowl, mix together eggs, sugar, coffee (or water), and vanilla until well combined.
• Add in cocoa powder, salt, baking powder, and flour. Stir until smooth.
• Spread the batter evenly onto the prepared pan.
• Bake for 10-15 minutes until the cake is set.
• While the cake is still warm, carefully roll it up in a sugared towel and allow it to cool completely.
2. Prepare the Filling:
• In a mixing bowl, beat together cream cheese and peanut butter until creamy.
• Gradually add powdered sugar and vanilla, mixing until smooth.
• In a separate bowl, whip 4 tablespoons of heavy cream until stiff peaks form.
• Gently fold the whipped cream and chopped peanut butter cups into the peanut butter mixture.
3. Assemble:
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