Description
This Irresistible Peanut Butter Cup Chocolate Roll features a light and fluffy chocolate sponge cake rolled with a creamy peanut butter filling loaded with chopped peanut butter cups, and topped with a rich chocolate ganache. Perfect for holiday celebrations or decadent dessert cravings, it combines classic flavors in an elegant rolled cake form.
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
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, ensuring you leave an overhang on the sides to help with easy removal of the cake later.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Beat Wet Ingredients: In a separate large bowl, use a mixer to 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 until incorporated.
- Combine Batter: Gently fold the dry ingredients into the wet ingredients in batches, stirring carefully until the batter is smooth and uniform without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread with a spatula. Bake in the preheated oven for 10 to 12 minutes or until the cake springs back lightly when touched.
- Invert and Roll: Immediately after baking, invert the hot cake onto a clean kitchen towel dusted lightly with powdered sugar. Carefully peel off the parchment paper and then roll the cake up in the towel, starting from one short end. Allow the rolled cake to cool completely in this shape to set its form.
- Prepare Filling: While the cake cools, beat the creamy peanut butter and powdered sugar together until smooth. Gradually add the heavy cream and vanilla extract, continuing to beat until smooth and creamy. Gently fold in the chopped peanut butter cups.
- Assemble the Roll: Once the cake is cool, unroll it carefully and spread the peanut butter filling evenly over the surface. Then, re-roll the cake gently without the towel this time, placing the seam side down on a serving plate.
- Make Ganache Topping: Heat the heavy cream for the ganache over medium heat until steaming (do not boil). Pour the hot cream over the semi-sweet chocolate chips in a bowl and let sit for 2 minutes before stirring until smooth and shiny.
- Finish and Chill: Spread or drizzle the ganache evenly over the top of the rolled cake. Chill the cake in the refrigerator for at least 30 minutes to let the ganache set. Optionally garnish with additional chopped peanut butter cups before slicing and serving.
Notes
- This chocolate roll can be made ahead of time and refrigerated overnight for enhanced flavor melding.
- For variation, replace peanut butter with almond butter or incorporate crushed nuts into the filling for added crunch.
- Store the roll tightly covered in the refrigerator for up to 5 days.
- For longer storage, slice and freeze individual pieces for up to 2 months. Thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cake Roll, Chocolate Roll, Holiday Dessert, Peanut Butter
