Peanut Butter Cup Chocolate Roll Recipe
This Irresistible Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake filled with a creamy peanut butter mixture studded with chopped peanut butter cups. Optionally topped with a rich chocolate ganache, this dessert combines the perfect balance of chocolate and peanut butter flavors in a stunning rolled cake that’s ideal for any special occasion or indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Sponge Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups
Optional Chocolate Ganache Topping
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare Ingredients: Gather all ingredients and ensure eggs are at room temperature for better cake rise. Preheat the oven to 350°F and line a jelly roll pan with parchment paper, leaving some overhang for easy cake removal.
- Cook the Base: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and sugar on high speed for 4 to 5 minutes until thick and pale, about tripling in volume, to create a light sponge.
- Combine Wet Ingredients: Gently mix vegetable oil, vanilla extract, and milk into the beaten eggs, taking care not to overblend to maintain airiness.
- Fold in Dry Ingredients: Carefully fold the dry mixture into the wet batter using a spatula until fully incorporated without visible streaks, keeping the batter fluffy.
- Pour and Smooth Batter: Pour batter evenly into the prepared pan and smooth the top gently with a spatula for uniform thickness.
- Bake the Cake: Bake for 10 to 12 minutes until the cake springs back lightly when touched; avoid overbaking to keep sponge flexible.
- Roll the Cake: Immediately invert the hot cake onto a sugared towel, peel off parchment paper, and roll the cake with the towel inside starting from a short end. Allow to cool completely rolled to maintain shape.
- Prepare the Filling: Beat peanut butter and powdered sugar until smooth, then add heavy cream and vanilla extract, mixing until light and spreadable. Fold in chopped peanut butter cups gently.
- Unroll and Fill the Cake: Carefully unroll the cooled cake and spread the peanut butter filling evenly, leaving a border to prevent seepage during rerolling.
- Re-Roll and Set the Cake: Roll the cake tightly without the towel, placing it seam-side down on a platter to set gently without breaking.
- Make the Ganache (Optional): Heat heavy cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Drizzle or spread ganache over the cake and allow to set before slicing.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Use coconut cream instead of heavy cream for a non-dairy alternative.
- To make this recipe vegan, replace eggs with flax eggs or applesauce, and use dairy-free chocolate chips and non-dairy cream.
- Almond or cashew butter can substitute peanut butter if there are nut allergies.
- Ensure not to overbake the sponge cake, as it needs to remain flexible for rolling.
- Chilling the rolled cake before slicing can improve slice integrity.
Keywords: peanut butter cup chocolate roll, chocolate roll cake, peanut butter filling dessert, chocolate sponge cake, rolled cake dessert
