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 luscious chocolate ganache, this dessert balances rich chocolate and nutty peanut butter flavors for a delightful treat perfect for any occasion.

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 your ingredients and ensure eggs are at room temperature. Preheat the oven to 350°F and line a jelly roll pan with parchment paper with overhang.
Cook the Base: Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate large bowl, beat eggs and sugar on high speed for 4 to 5 minutes until thick and pale.
Combine Wet Ingredients: Add vegetable oil, vanilla extract, and milk to the egg mixture, gently mixing until just combined to maintain airiness.
Fold in Dry Ingredients: Gently fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain and batter is thick and fluffy.
Pour and Smooth Batter: Pour batter evenly into the prepared pan and smooth the surface to ensure uniform thickness.
Bake the Cake: Bake for 10 to 12 minutes, or until the cake springs back lightly to the touch. Avoid overbaking to keep the sponge flexible.
Roll the Cake: Immediately invert the hot cake onto a sugared towel, peel off parchment, and roll the cake with the towel from a short end. Allow to cool completely rolled.
Prepare the Filling: Beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mix until light and spreadable, then fold in chopped peanut butter cups.
Unroll and Fill the Cake: Carefully unroll the cooled cake, spread the filling evenly leaving a border around edges to prevent overflow when rolled.
Re-Roll and Set the Cake: Roll the cake tightly without the towel, seam-side down on a platter, handling gently to avoid cracking.
Make the Ganache (Optional): Heat heavy cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Drizzle or spread over the cake and let set before slicing.

Notes

For gluten intolerance, substitute all-purpose flour with a gluten-free flour blend.
For dairy-free options, replace heavy cream with coconut cream and use dairy-free chocolate chips.
Vegan adaptations can be made by using flax or applesauce eggs and non-dairy substitutes for cream and chocolate.
Other nut butters like almond or cashew can be used instead of peanut butter if desired.
Rolling the cake while warm helps prevent cracking and improves flexibility.
Ensure not to overmix the batter after adding the dry ingredients to keep the cake light and airy.
The optional ganache topping adds richness but the roll is delicious on its own as well.

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, swiss roll, chocolate ganache dessert