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Irresistible Peanut Butter Cup Chocolate Roll Recipe

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4.4 from 106 reviews

This Irresistible Peanut Butter Cup Chocolate Roll is a delectable dessert featuring a fluffy chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with a luscious chocolate ganache topping, this roll combines rich chocolate and nutty peanut butter flavors for an indulgent treat perfect for any occasion.

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

  1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal of the cake later.
  2. Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
  3. Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until the mixture becomes thick and pale, indicating it has aerated properly.
  4. Add Wet Ingredients: To the beaten eggs, add vegetable oil, milk, and vanilla extract, mixing gently to combine.
  5. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until smooth and evenly mixed without deflating the batter.
  6. Bake the Sponge: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10–12 minutes, or until the cake springs back when lightly touched.
  7. Roll the Cake: Immediately invert the hot cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel, roll the cake up from one short end. Allow to cool completely rolled up in the towel to retain its shape.
  8. Make Peanut Butter Filling: In a bowl, beat creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract and continue beating until creamy and fluffy. Fold in the chopped peanut butter cups gently.
  9. Assemble the Roll: Unroll the cooled cake carefully and spread the peanut butter filling evenly over the surface. Re-roll the cake gently without using the towel this time, and place it seam-side down on a serving platter.
  10. Prepare Ganache (Optional): Heat the heavy cream in a small saucepan or microwave until steaming but not boiling. Pour over the semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
  11. Finish and Chill: Spread or drizzle the ganache over the cake roll. Chill in the refrigerator for at least 30 minutes to set the ganache and firm up the filling.
  12. Serve: Slice the roll into pieces and serve. Optionally garnish with extra chopped peanut butter cup pieces for added texture and decoration.

Notes

  • Make sure the eggs are at room temperature for best volume when beating.
  • Rolling the hot cake immediately after baking prevents cracking and helps it keep its shape.
  • Use a fine dusting of powdered sugar on the towel to prevent sticking while rolling.
  • For a firmer filling, chill the peanut butter filling before spreading.
  • Ganache topping is optional but adds a luscious finish to the roll.
  • Store leftovers covered in the fridge and consume within 3 days for best freshness.

Keywords: peanut butter cup chocolate roll, chocolate sponge cake, peanut butter filling, chocolate ganache, rolled cake dessert, chocolate peanut butter dessert

Find it online: https://tastewithamy.com/irresistible-peanut-butter-cup-chocolate-roll-recipe/