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Irresistible Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

4.7 from 128 reviews

This Irresistible Peanut Butter Cup Chocolate Roll features a light chocolate sponge cake rolled with a creamy, peanut butter filling studded with chopped peanut butter cups. Finished with an optional smooth chocolate ganache topping, this dessert combines rich chocolate and luscious peanut butter flavors in a beautiful, impressive roll perfect for 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

  1. 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 easily lift the cake out later.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until combined.
  3. Beat Eggs and Sugar: In a separate large bowl, beat the 4 large eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and fluffy.
  4. Add Wet Ingredients: To the egg mixture, add vegetable oil, milk, and vanilla extract, mixing gently to combine.
  5. Combine Dry and Wet: Fold the dry ingredients into the wet ingredients gently until the batter is smooth and fully incorporated. Be careful not to overmix to maintain the cake’s light texture.
  6. Spread and Bake: Evenly spread the batter into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back when lightly touched.
  7. Roll the Cake: Immediately upon removing from the oven, invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake with the towel inside to cool completely, which will help prevent cracking when filled.
  8. Prepare Filling: In a bowl, beat the creamy peanut butter and powdered sugar until smooth. Gradually add heavy cream and vanilla extract, mixing until light and fluffy. Fold in the chopped peanut butter cups gently.
  9. Fill the Cake: Once the cake is cooled, carefully unroll it. Spread the peanut butter filling evenly over the cake surface. Re-roll the cake gently without the towel, placing the seam side down.
  10. Make Ganache (Optional): Heat the ½ cup of heavy cream until it begins to steam. Pour over the semi-sweet chocolate chips and let sit for 2 minutes, then stir until smooth and glossy. Spread or drizzle the ganache evenly over the rolled cake.
  11. Chill and Serve: Chill the cake in the refrigerator for 30 minutes to allow the ganache to set and flavors to meld. Slice and serve, optionally garnished with extra chopped peanut butter cups for added texture and appeal.

Notes

  • Be sure to roll the cake while it is still warm to prevent cracking.
  • Use room temperature eggs for better volume when beating.
  • Powdered sugar on the kitchen towel helps prevent the cake from sticking when rolled.
  • If ganache is omitted, the cake can be dusted with cocoa powder or powdered sugar instead.
  • Store leftovers wrapped tightly in the refrigerator for up to 3 days.

Keywords: Peanut Butter Cup Roll, Chocolate Roll Cake, Peanut Butter Filling, Chocolate Sponge Cake, Chocolate Ganache Dessert

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