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Peanut Butter Cup Chocolate Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 66 reviews
  • Author: Elina
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in this irresistible Peanut Butter Cup Chocolate Roll featuring a rich and moist chocolate sponge cake filled with creamy peanut butter frosting that’s speckled with peanut butter cups. Topped with a smooth chocolate ganache, this dessert is perfect for celebrations or satisfying your cozy dessert cravings.

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 your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal of the cake later.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
  3. Beat Eggs and Sugar: In a separate large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed for 4 to 5 minutes, until the mixture becomes thick, pale, and fluffy.
  4. Add Wet Ingredients: Add the vegetable oil, milk, and vanilla extract to the egg mixture and mix until well incorporated.
  5. Combine Dry and Wet: Gently fold the dry ingredients into the wet mixture, taking care not to deflate the batter, until smooth and fully combined.
  6. Bake the Sponge: Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
  7. Invert and Roll Cake: Once baked, immediately invert the cake onto a kitchen towel that has been dusted with powdered sugar. Carefully peel off the parchment paper. While the cake is still warm, roll it up in the towel to shape it and allow it to cool completely.
  8. Prepare Peanut Butter Filling: Beat the creamy peanut butter and powdered sugar together until smooth. Then add heavy cream and vanilla extract and beat again until creamy and spreadable. Fold in the chopped peanut butter cups carefully.
  9. Assemble the Roll: Unroll the cooled cake gently, spreading the peanut butter filling evenly across the surface. Re-roll the cake delicately without the towel, and place seam-side down to seal.
  10. Make Ganache (Optional): Heat the heavy cream until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 2 minutes. Stir the mixture until smooth and glossy, then spread or drizzle it over the cake roll.
  11. Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the ganache to set. Slice into 10 portions and serve, optionally garnished with extra chopped peanut butter cups.

Notes

  • This roll can be prepared ahead of time and chilled overnight for convenience.
  • For a twist, substitute peanut butter with almond butter or add crushed nuts to the filling for additional texture.
  • Store the roll refrigerated for up to 5 days to maintain freshness.
  • For longer storage, slices can be individually frozen for up to 2 months.

Find it online: https://recipes.mbeams.com/peanut-butter-cup-chocolate-roll-recipe/