Description
This Irresistible Peanut Butter Cup Chocolate Roll features a light and fluffy chocolate sponge cake rolled with a creamy peanut butter filling and chopped peanut butter cups, all optionally topped with a rich chocolate ganache. Perfect as a decadent dessert for parties or special occasions, this recipe combines the perfect balance of chocolate and peanut butter in a visually impressive rolled cake.
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 cup chopped peanut butter cups
Optional Ganache Topping:
- ½ cup heavy cream for ganache
- 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, ensuring there is an overhang to help remove the cake easily after baking.
- Mix Dry Ingredients: In a 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 bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture becomes thick, pale, and fluffy. Then add the vegetable oil, milk, and vanilla extract, mixing until incorporated.
- Combine Batter: Gently fold the dry ingredients into the wet ingredients until the batter is smooth and uniform. Be careful not to overmix to maintain a light sponge texture.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan and bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: Immediately invert the hot cake onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Using the towel, roll the cake up from one short end and allow it to cool completely in this rolled shape.
- Prepare the Filling: In a mixing bowl, beat the creamy peanut butter and powdered sugar together until smooth. Add the heavy cream and vanilla extract and beat until fluffy. Finally, fold in the chopped peanut butter cups evenly throughout the filling.
- 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 this time) and place it seam-side down on a serving platter.
- Make Ganache (Optional): Heat the heavy cream for the ganache until it’s steaming but not boiling. Pour it over the semi-sweet chocolate chips and let it sit for 2 minutes, then stir until smooth and glossy. Spread or drizzle the ganache evenly over the top of the rolled cake.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to set the ganache and filling. Slice and serve, optionally garnished with extra chopped peanut butter cups for an extra indulgent touch.
Notes
- This peanut butter cup chocolate roll can be prepared a day ahead and stored refrigerated overnight to allow flavors to meld.
- For a different nutty twist, substitute peanut butter with almond butter or add crushed nuts into the filling for extra texture.
- Store the roll wrapped tightly in the refrigerator for up to 5 days to maintain freshness.
- Individual slices can be frozen for up to 2 months; thaw in the fridge before serving.
Keywords: Peanut Butter Cup Chocolate Roll, Chocolate Sponge Cake, Peanut Butter Filling, Chocolate Ganache, Rolled Cake, Dessert Roll, Party Dessert, Chocolate Peanut Butter Dessert