Peanut Butter Cup Chocolate Roll

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1/4 cup water
• 1 cup creamy peanut butter (preferably natural)
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1/2 cup chocolate chips (semi-sweet or dark)
• 1 tablespoon vegetable oil (for melting chocolate)
• Chopped peanuts (optional, for garnish)

Instructions

1. Preheat your oven: Set it to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper for easy removal.
2. Mix dry ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Whisk wet ingredients: In a separate large bowl, beat together the granulated sugar, eggs, and vanilla extract until light and fluffy, about 2-3 minutes. Slowly mix in the vegetable oil and water until well incorporated.
4. Combine mixtures: Gradually add the sifted dry ingredients to the egg mixture, stirring gently until just combined.
5. Pour into the pan: Spread the batter evenly in the prepared jelly roll pan, smoothing the top with a spatula. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cake: Remove it from the oven and let it cool in the pan for about 5 minutes. Run a knife around the edges to loosen it, then invert it onto a clean kitchen towel dusted with powdered sugar.
7. Prepare the filling: In a medium bowl, beat together the creamy peanut butter, powdered sugar, softened butter, and vanilla extract until smooth. Gradually add the heavy cream.
8. Assemble the roll: Spread the creamy peanut butter filling evenly over the cooled chocolate roll. Starting from the short end, carefully roll the cake up tightly.
9. Prepare the chocolate topping: In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals until smooth.
10. Finish the roll: Drizzle the melted chocolate over the rolled cake and sprinkle chopped peanuts on top if desired.
11. Chill: Refrigerate for at least 1 hour to set before slicing.
12. Serve: Slice into rounds and serve chilled or at room temperature.