Description
This Irresistible Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups, optionally topped with a smooth chocolate ganache. Perfect as a decadent dessert, this elegant and flavorful roll combines rich chocolate and creamy peanut butter in every bite.
Ingredients
Scale
Chocolate Sponge Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups
Optional Chocolate Ganache Topping
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare Ingredients: Gather all ingredients and ensure eggs are at room temperature for optimal sponge rise. Preheat the oven to 350°F and line a jelly roll pan with parchment paper, leaving an overhang for easy removal.
- Cook the Base: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat eggs and granulated sugar at high speed for 4-5 minutes until thick, pale, and tripled in volume, creating a light batter.
- Combine Wet Ingredients: Gently mix vegetable oil, vanilla extract, and milk into the whipped egg mixture, taking care not to overbeat to keep the batter airy.
- Fold in Dry Ingredients: Carefully fold the dry mixture into the wet batter with a spatula until fully incorporated and no flour streaks remain.
- Pour and Smooth Batter: Evenly pour the batter into the prepared pan and smooth the surface gently for uniform baking.
- Bake the Cake: Bake at 350°F for 10-12 minutes until the cake springs back lightly to the touch but remains flexible.
- Roll the Cake: Immediately invert the hot cake onto a sugared towel, peel off the parchment paper, and roll the cake with the towel from one short end. Allow to cool completely rolled to maintain shape.
- Prepare the Filling: Beat the peanut butter and powdered sugar until smooth, then mix in heavy cream and vanilla extract until light and spreadable. Gently fold in chopped peanut butter cups.
- Unroll and Fill the Cake: Carefully unroll the cooled cake and evenly spread the peanut butter filling over the surface, leaving a border around the edges.
- Re-Roll and Set the Cake: Tightly re-roll the cake without the towel, seam-side down, on a serving platter. Handle gently to prevent breakage.
- Make the Ganache (Optional): Heat heavy cream until steaming, pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Drizzle or spread ganache over the cake and allow to set before slicing.
Notes
- For gluten-free adaptation, use a gluten-free flour blend instead of all-purpose flour.
- Substitute heavy cream with coconut cream for a non-dairy option.
- Use flax eggs or applesauce to make the recipe vegan.
- Try almond or cashew butter as a peanut butter substitute for nut allergy considerations.
- Dairy-free chocolate chips can replace semi-sweet chocolate chips to avoid dairy.
- Do not overbake the sponge to keep it flexible for rolling.
- Rolling the cake while warm prevents cracking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter cup, chocolate roll, chocolate sponge cake, peanut butter filling, chocolate ganache, dessert roll, chocolate peanut butter dessert
