Description
This Irresistible Peanut Butter Cup Chocolate Roll combines a light and fluffy chocolate sponge cake rolled with a creamy peanut butter filling and chopped peanut butter cups, finished with a rich chocolate ganache. Perfect for holiday gatherings or any special occasion, it’s a decadent treat that balances chocolate and peanut butter flavors beautifully.
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 your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the cake.
- 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 bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes, until the mixture becomes thick, pale, and moussey.
- Add Wet Ingredients: To the beaten eggs, add vegetable oil, milk, and vanilla extract. Mix gently until combined.
- Combine Wet and Dry Mixtures: Fold the dry ingredients gently into the wet ingredients, being careful not to overmix, until you achieve a smooth batter.
- Spread and Bake: Evenly spread the batter into the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
- Invert and Roll Cake: Immediately invert the hot cake onto a kitchen towel that’s been dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake along with the towel. Let the rolled cake 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; beat until creamy and fluffy. Gently fold in the chopped peanut butter cups.
- Fill and Re-Roll Cake: Carefully unroll the cooled cake and evenly spread the peanut butter filling over the surface. Re-roll the cake gently without the towel and place it seam-side down on a serving tray.
- Make Ganache (Optional): Heat the heavy cream until it’s just steaming, then pour it over the semi-sweet chocolate chips. Let it sit for 2 minutes, then stir until smooth and glossy. Spread or drizzle the ganache over the rolled cake evenly.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the ganache to set. Slice and serve chilled. Optionally garnish with extra chopped peanut butter cups for added texture and decoration.
Notes
- This roll can be made ahead of time and chilled overnight for enhanced flavor and ease of serving.
- For a twist on flavor, substitute peanut butter with almond butter or add crushed nuts to the filling for crunch.
- Store the cake refrigerated in an airtight container for up to 5 days to maintain freshness.
- If desired, slice and freeze individual pieces wrapped tightly to keep for up to 2 months, then thaw 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
