Description
This Irresistible Peanut Butter Cup Chocolate Roll combines a light and fluffy chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with a luscious chocolate ganache topping, this show-stopper dessert is perfect for parties or a decadent treat.
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, 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 the oven: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang to easily lift the cake later.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Beat eggs and sugar: In another large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and fluffy. Then add vegetable oil, milk, and vanilla extract and mix to combine.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet ingredients until just smooth, taking care not to deflate the batter.
- 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 with powdered sugar, peel off the parchment paper, and roll the cake up in the towel to cool completely and set the shape.
- Make the filling: Beat together the creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, beating until creamy. Fold in chopped peanut butter cups.
- Fill and roll: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake gently without the towel, placing the seam side down to seal.
- Prepare ganache (optional): Heat the heavy cream until steaming but not boiling, pour over chocolate chips, let sit for 2 minutes, then stir gently until smooth. Spread or drizzle the ganache over the cake.
- Chill and serve: Chill the cake for at least 30 minutes to set the ganache and filling. Slice and serve, optionally garnishing with extra peanut butter cup pieces.
Notes
- This roll can be made ahead and chilled overnight for convenience.
- For a twist, swap peanut butter with almond butter or add crushed nuts to the filling for extra texture.
- Store refrigerated in an airtight container for up to 5 days.
- Individual slices can be frozen for up to 2 months and thawed before serving.
Keywords: peanut butter cup roll,chocolate roll,peanut butter dessert,chocolate peanut butter cake,jelly roll cake,chocolate ganache dessert