Description
This Irresistible Peanut Butter Cup Chocolate Roll is a decadent dessert featuring a light chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Topped with a smooth chocolate ganache, it’s perfect for holidays or any special occasion where you want to impress with rich flavors and a beautiful presentation.
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 your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang on the sides for easy cake removal later.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution.
- 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 is thick, pale, and fluffy. Then add vegetable oil, milk, and vanilla extract, mixing to combine thoroughly.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet ingredients until the batter is smooth and evenly mixed, being careful not to deflate the batter.
- Bake the cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes at 350°F until the cake springs back when pressed lightly, indicating doneness.
- Roll the cake to cool: Immediately invert the warm cake onto a powdered sugar-dusted kitchen towel. Carefully peel off the parchment paper, then roll the cake up in the towel to set its shape. Allow it to cool completely while rolled.
- Prepare the peanut butter filling: In a mixing bowl, beat the creamy peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, continue mixing until light and fluffy. Fold in the chopped peanut butter cups evenly.
- 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, placing the seam side down on a serving platter.
- Make the ganache: Heat the heavy cream until just steaming, then pour over the semi-sweet chocolate chips. Let sit for 2 minutes, then stir until the ganache is glossy and smooth.
- Add ganache and chill: Spread or drizzle the ganache over the rolled cake. Chill in the refrigerator for at least 30 minutes to allow the ganache to set.
- Serve: Slice the chilled cake roll into pieces. Optionally garnish with extra chopped peanut butter cups before serving for added texture and decoration.
Notes
- This roll can be made ahead and chilled overnight for improved flavor melding.
- For variation, substitute almond butter for peanut butter or add crushed nuts to the filling.
- Store the roll refrigerated for up to 5 days in an airtight container.
- Freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cake Roll, Chocolate Roll, Holiday Dessert, Peanut Butter
