Peanut Butter Cup Chocolate Roll Cake

3. Assemble the Roll Cake:

1. Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface.
2. Re-roll the cake without the towel. Wrap tightly in plastic wrap and chill for at least 1 hour to firm up.

4. Make the Ganache & Decorate:

1. Heat ¼ cup heavy cream until just simmering, then pour over chopped chocolate. Let sit for 1 minute and stir until smooth and shiny.
2. Allow ganache to cool slightly, then pour it over the rolled cake, letting it drip down the sides.
3. Top with extra chopped peanut butter cups and crushed peanuts, if desired.
4. Chill briefly before slicing for clean cuts.

🕒 Recipe Summary

• Prep Time: 30 minutes
• Bake Time: 10–12 minutes
• Chill Time: 1–2 hours
• Servings: 8–10 slices

💡 Tips

• For clean slices, chill the rolled cake 30 minutes before slicing.
• Swap creamy for crunchy peanut butter to add more texture.
• Drizzle with warmed peanut butter before serving for added flair.