Irresistible Peanut Butter Cup Chocolate Roll Recipe
This Irresistible Peanut Butter Cup Chocolate Roll combines a light and fluffy chocolate sponge cake with a rich, creamy peanut butter filling studded with chopped peanut butter cups. Topped with a luscious semi-sweet chocolate ganache, this delightful dessert is perfect for any chocolate and peanut butter lover looking for an impressive yet easy-to-make treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Sponge Cake
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ cup milk
Peanut Butter Filling
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped peanut butter cups
Optional Ganache Topping
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Beat Eggs and Sugar: In a separate large mixing bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and fluffy.
- Add Wet Ingredients: To the beaten egg mixture, add the vegetable oil, milk, and vanilla extract. Mix gently to combine.
- Combine Dry and Wet Ingredients: Carefully fold the dry ingredients into the wet ingredients using a spatula. Mix gently until the batter is smooth and cohesive.
- Bake the Sponge Cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back when lightly pressed.
- Invert and Roll Cake: Once baked, immediately invert the cake onto a clean kitchen towel that has been dusted generously with powdered sugar. Carefully peel off the parchment paper. While the cake is still warm, roll it up in the towel from the short end and let it cool completely to set its shape.
- Prepare Peanut Butter Filling: In a mixing bowl, beat the creamy peanut butter and powdered sugar together until smooth. Add heavy cream and vanilla extract, then continue beating until the filling is light and fluffy. Gently fold in the chopped peanut butter cups for added texture.
- Assemble the Roll: Unroll the cooled cake gently and spread the peanut butter filling evenly over the surface. Carefully re-roll the cake without the towel, ensuring it is tight but not squished. Place the roll seam-side down on a serving platter.
- Make Ganache Topping: Heat the heavy cream in a small saucepan or microwave until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes to melt the chocolate, then stir gently until smooth and glossy.
- Decorate and Chill: Spread or drizzle the ganache over the top of the rolled cake. Optionally, sprinkle additional chopped peanut butter cups on top for garnish. Refrigerate the cake for at least 30 minutes to allow the ganache to set.
- Serve: Slice the chilled cake into portions and serve. Enjoy the perfect balance of chocolate and peanut butter in every bite.
Notes
- Make sure eggs are at room temperature for a better rise in the sponge cake.
- Rolling the cake while it’s still warm prevents cracks in the sponge.
- Use a clean kitchen towel dusted with powdered sugar to avoid sticking.
- Chilling the roll helps the filling to set and makes slicing easier.
- The ganache topping is optional but adds a luscious finish.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: chocolate roll, peanut butter cup dessert, chocolate peanut butter roll, easy chocolate cake roll, peanut butter filling cake
