Description
This Irresistible Peanut Butter Cup Chocolate Roll features a light and fluffy chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Topped optionally with a rich chocolate ganache, this dessert is a perfect blend of chocolate and peanut butter flavors, ideal for holidays or any special occasion.
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 for ganache
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang to facilitate easy removal of the cake later.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Beat Eggs and Sugar: In a separate bowl, beat the four large eggs and granulated sugar on high speed for 4–5 minutes until the mixture becomes thick and pale, indicating good aeration.
- Add Wet Ingredients: Stir in vegetable oil, milk, and vanilla extract into the beaten eggs and sugar, mixing gently to combine.
- Combine Wet and Dry Mixtures: Fold the dry ingredient mixture into the wet ingredients gently until a smooth batter is formed, taking care not to deflate the batter.
- Bake the Sponge Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 10–12 minutes at 350°F (175°C) until the cake springs back when lightly touched.
- Roll the Cake: Immediately invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel inside to help form the roll shape. Let it cool completely while rolled.
- Prepare Peanut Butter Filling: Beat creamy peanut butter and powdered sugar together until smooth and creamy. Add in heavy cream and vanilla extract, beating to incorporate. Fold in the chopped peanut butter cups.
- Fill and Re-Roll Cake: Unroll the cooled cake gently, spread the peanut butter filling evenly over the surface, then carefully re-roll the cake without the towel. Place it seam-side down for stability.
- Make Optional Ganache: Heat ½ cup heavy cream until steaming but not boiling, then pour over ¾ cup semi-sweet chocolate chips. Let sit 2 minutes to melt, then stir until smooth and glossy. Spread or drizzle the ganache over the cake roll.
- Chill and Serve: Refrigerate the cake roll for 30 minutes to allow the ganache to set. Slice and serve, optionally garnished with additional chopped peanut butter cups for extra texture and flavor.
Notes
- This cake roll can be made ahead and refrigerated overnight to enhance flavors and ease serving.
- For variation, substitute the peanut butter with almond butter or add crushed nuts to the filling for added crunch.
- Store the cake tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
- For longer storage, slice the roll and freeze slices individually for up to 2 months; thaw slices before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cake Roll, Chocolate Roll, Holiday Dessert, Peanut Butter
