Irresistible Peanut Butter Cup Chocolate Roll Recipe
This Irresistible Peanut Butter Cup Chocolate Roll combines a light cocoa sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with an optional rich chocolate ganache, this dessert is perfect for chocolate and peanut butter lovers seeking an elegant, yet easy-to-make treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 10-12 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: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, ensuring there’s an overhang on the sides to help with easy removal later.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until fully combined and smooth.
- Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture becomes thick, pale, and forms ribbons when lifted.
- Add Wet Ingredients: Carefully mix in the vegetable oil, milk, and vanilla extract to the egg mixture, blending until just combined.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture, taking care not to deflate the batter. Ensure the batter is smooth and evenly blended.
- Bake the Sponge: Pour and spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes until the cake springs back lightly when touched.
- Invert and Roll Cake: Immediately upon removal from the oven, invert the cake onto a kitchen towel dusted generously with powdered sugar. Peel off the parchment paper carefully. Starting from a short edge, roll the cake together with the towel and let it cool completely in this rolled shape to prevent cracks.
- Make Peanut Butter Filling: In a bowl, beat the creamy peanut butter with the powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until fully incorporated. Fold in the chopped peanut butter cups gently.
- Fill and Re-roll: Unroll the cooled cake gently and spread the peanut butter filling evenly over the surface. Re-roll the cake carefully without the towel this time and place it seam-side down on a serving plate.
- Prepare Ganache (Optional): Heat the heavy cream until steaming but not boiling. Pour it over the semi-sweet chocolate chips in a bowl and let it sit for 2 minutes to melt. Stir until the ganache is smooth and glossy.
- Apply Ganache: Spread or drizzle the chocolate ganache over the rolled cake evenly. Optionally, sprinkle extra chopped peanut butter cup pieces on top for garnish.
- Chill and Serve: Refrigerate the cake roll for at least 30 minutes to allow the ganache to set. Slice into servings and enjoy your delicious peanut butter cup chocolate roll!
Notes
- This cake roll can be prepared a day ahead and chilled overnight to develop flavors.
- For variation, substitute peanut butter with almond butter or mix in crushed nuts for extra texture.
- Store the roll refrigerated for up to 5 days to maintain freshness.
- Individual slices can be frozen for up to 2 months, wrapped well in plastic wrap and foil.
- Ensure eggs are at room temperature to achieve maximum volume for the sponge.
Keywords: peanut butter cup, chocolate roll, chocolate sponge cake, peanut butter filling, chocolate ganache, dessert roll, cake roll
