Description
This irresistible Peanut Butter Cup Chocolate Roll features a soft and moist chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups, finished with a luscious ganache topping. Perfect for chocolate and peanut butter lovers, it combines rich flavors and textures in an elegant rolled cake that’s ideal for parties, special occasions, or indulgent treats.
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 the oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang on the sides to help lift out the cake easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Beat Wet Ingredients: 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 fluffy. Then add the vegetable oil, milk, and vanilla extract, mixing until combined.
- Combine Batter: Gently fold the dry ingredients into the wet ingredients just until no streaks remain, being careful not to overmix. Spread the batter evenly into the prepared jelly roll pan using a spatula.
- Bake the Cake: Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll Cake While Warm: Immediately invert the cake onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel from the short end. Let the rolled cake cool completely in this shape to set the roll.
- Prepare Peanut Butter Filling: In a mixing bowl, beat the creamy peanut butter and powdered sugar together until smooth and creamy. Add the heavy cream and vanilla extract, and beat until combined and fluffy. Gently fold in the chopped peanut butter cups.
- Assemble the Roll: Once the cake is completely cooled, unroll it gently and spread the peanut butter filling evenly across the entire surface. Roll the cake back up carefully without the towel, and place it seam-side down on a serving platter.
- Make the Ganache (Optional): Heat the heavy cream in a small saucepan or microwave until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let sit for 2 minutes. Stir gently until the chocolate is completely melted and the ganache is smooth.
- Finish the Roll: Pour or drizzle the ganache over the top of the rolled cake. Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set.
- Serve: Slice the chilled roll into portions, optionally garnishing with extra chopped peanut butter cups. Serve and enjoy your decadent Peanut Butter Cup Chocolate Roll.
Notes
- This cake roll can be made ahead of time and chilled overnight to enhance flavors and make assembly easier.
- For a variation, substitute peanut butter with almond butter or incorporate crushed nuts into the filling for added texture.
- Store the finished roll refrigerated for up to 5 days in an airtight container.
- For longer storage, slice the roll and freeze individual slices 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, Chocolate Roll, Swiss Roll, Chocolate Sponge Cake, Peanut Butter Filling, Ganache, Dessert Roll, Party Cake, No-bake Peanut Butter Filling
