• Carefully unroll the cooled cake from the towel.
• Spread the prepared filling evenly over the cake.
• Roll the cake back up, without the towel, starting from one end to the other.
• Place the rolled cake on a serving dish and chill it in the fridge for about 30 minutes.
4. Make the Topping:
• In a microwave-safe bowl, combine chocolate chips and remaining heavy cream.
• Microwave in short intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
• Allow the chocolate ganache to cool and thicken slightly.
5. Decorate:
• Pour the chocolate ganache over the chilled cake, covering it completely.
• Sprinkle additional chopped peanut butter cups on top for decoration.
• Return the cake to the fridge and chill until the ganache is set.
6. Serve:
• Once the ganache has set, slice the Peanut Butter Cup Cake Roll into pieces.
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