Description
This Irresistible Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake filled with a creamy peanut butter filling studded with chopped peanut butter cups, and optionally topped with a luscious chocolate ganache. Perfect for peanut butter and chocolate lovers, this dessert is elegant yet simple to prepare and makes a stunning centerpiece 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 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 to help with easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until combined evenly.
- Beat Eggs and Sugar: 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.
- Add Wet Ingredients: Gently pour in the vegetable oil, milk, and vanilla extract to the beaten eggs and sugar mixture, stirring until just combined.
- Combine Mixtures: Fold the dry ingredients carefully into the wet ingredients until the batter is smooth and homogeneous without overmixing.
- Bake the Sponge: Evenly spread the batter into the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back when gently touched.
- Roll the Cake: Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully, then roll the cake up with the towel inside. Allow it to cool completely to set its shape.
- Prepare the Filling: Using a mixer, beat the creamy peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract and continue beating until fully incorporated. Gently fold in the chopped peanut butter cups.
- Fill and Re-roll: Unroll the cooled cake carefully, spread the peanut butter filling evenly over the surface, then re-roll the cake gently without the towel. Set the roll seam-side down on a serving platter.
- Make Ganache (Optional): Heat the heavy cream for the ganache until it is steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
- Decorate and Chill: Spread or drizzle the ganache over the chocolate roll as desired. Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set.
- Serve: Slice the chocolate roll and serve. Optionally garnish with extra chopped peanut butter cups for added texture and visual appeal.
Notes
- This roll can be prepared a day in advance and refrigerated overnight for enhanced flavor melding.
- For variation, substitute peanut butter with almond butter or mix in crushed nuts for added crunch.
- Store leftover cake covered in the refrigerator for up to 5 days.
- Slices can be individually wrapped and frozen for up to 2 months for convenient future treats.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter Chocolate Roll, Chocolate Sponge Cake, Peanut Butter Filling, Chocolate Ganache, Festive Dessert, No-Bake Filling
