Peanut chocolate roll today

FOR THE CAKE

• 3 large eggs
• 3/4 cup granulated sugar
• 2 teaspoons brewed coffee or water
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup all purpose flour
• Powdered sugar to aid in rolling

FOR THE FILLING

2 ounces cream cheese softened 60g

• 1/3 cup peanut butter 80g
• 1 cup powdered sugar 100g
• 1 teaspoon vanilla extract
• 4 tablespoons + 2/3 cup heavy whipping cream

1. Make the Cake: preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
2. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.
3. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
4. Make the Filling: beat cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Assemble Cake: Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1” without filling at either end. Re-roll cake,

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