Description
A decadent and irresistible Peanut Butter Cup Chocolate Roll featuring a light chocolate sponge cake filled with creamy peanut butter filling and chopped peanut butter cups, finished with a smooth chocolate ganache topping. Perfect for chocolate and peanut butter lovers seeking a delightful dessert roll that’s as beautiful as it is delicious.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
- Mix Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl to ensure even distribution.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick and pale, which creates a light and airy sponge.
- Add Wet Ingredients: Gently mix in the vegetable oil, milk, and vanilla extract into the egg mixture until combined.
- Combine Dry and Wet Mixtures: Fold the dry ingredients gently into the wet ingredients until just smooth, taking care not to deflate the batter.
- Bake the Sponge: Spread the batter evenly into the prepared jelly roll pan and bake for 10–12 minutes or until the cake springs back when lightly touched.
- Roll the Cake: Immediately invert the warm cake onto a kitchen towel dusted with powdered sugar, peel off the parchment paper, and gently roll the cake up in the towel. Allow it to cool completely in this rolled shape.
- Prepare the Filling: Beat the creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, then fold in the chopped peanut butter cups for texture and extra flavor.
- Assemble the Roll: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake gently without the towel and place it seam-side down on a serving platter.
- Make the Ganache (Optional): Heat the heavy cream until steaming, then pour it over the semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
- Finish and Chill: Spread or drizzle the ganache over the rolled cake, then chill in the refrigerator for at least 30 minutes to set the ganache before slicing.
- Serve: Slice the chilled roll and optionally garnish with extra chopped peanut butter cups for an added decorative touch and crunch.
Notes
- This peanut butter cup roll can be made ahead of time and stored in the refrigerator overnight for enhanced flavor fusion.
- For a variation, try swapping the peanut butter for almond butter or incorporate crushed nuts into the filling for added crunch.
- Store the roll in an airtight container in the refrigerator for up to 5 days.
- You can freeze individual slices wrapped well for up to 2 months; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter Cup Roll, Chocolate Roll, Peanut Butter Cup Dessert, Chocolate Sponge Cake, No-Bake Filling, Dessert Roll, Party Dessert
