Description
This Irresistible Peanut Butter Cup Chocolate Roll features a moist chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups, and optionally topped with a rich chocolate ganache. Perfect for holiday celebrations or any special dessert craving, this cake roll combines classic flavors in a stunning presentation with a delightful balance of textures.
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, leaving an overhang on the sides to easily lift the cake out later.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly 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 and pale, which creates the sponge’s light texture.
- Add Wet Ingredients: To the beaten eggs, add vegetable oil, milk, and vanilla extract. Gently mix until combined.
- Combine Ingredients: Carefully fold the dry ingredient mixture into the wet ingredients, stirring gently until smooth without deflating the batter.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
- Invert and Roll: Immediately invert the baked cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake up with the towel. Allow it to cool completely while rolled to set the shape.
- Prepare Filling: In a bowl, beat the creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, beating until well combined. Fold in the chopped peanut butter cups, distributing them evenly.
- Assemble the Roll: Gently unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake carefully without the towel, sealing the seam underneath.
- Make Ganache (Optional): Heat the heavy cream until steaming but not boiling. Pour it over the semi-sweet chocolate chips and let sit for 2 minutes. Stir gently until the ganache is smooth and glossy.
- Finish and Chill: Spread or drizzle the ganache over the rolled cake. Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set before slicing and serving. Garnish with extra peanut butter cup pieces if desired.
Notes
- This chocolate roll can be made ahead and refrigerated overnight, allowing flavors to meld beautifully.
- For a variation, substitute peanut butter with almond butter or add crushed nuts into the filling for additional crunch.
- Store the rolled cake refrigerated for up to 5 days to maintain freshness.
- You can freeze individual slices wrapped well for up to 2 months, simply thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cake Roll, Chocolate Roll, Holiday Dessert, Peanut Butter, Chocolate Sponge Cake, Peanut Butter Filling, Chocolate Ganache
