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Peanut Butter Cup Chocolate Roll Recipe

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4.6 from 105 reviews

This Peanut Butter Cup Chocolate Roll is a decadent dessert featuring a tender chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with an optional rich chocolate ganache topping, this treat combines smooth, fluffy textures with the irresistible flavors of chocolate and peanut butter, perfect for special occasions or indulgent gatherings.

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

  1. Prepare Pan and Towel: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, ensuring the paper overhangs on the sides for easy removal. Lightly grease the parchment paper. Lay a clean kitchen towel flat on a work surface and dust it generously with powdered sugar; set aside to prevent sticking when rolling the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined. This ensures even distribution of leavening and cocoa throughout the cake batter.
  3. Beat Eggs and Sugar: In a large mixing bowl, using an electric mixer, beat the 4 room temperature eggs and granulated sugar on high speed for 4 to 5 minutes. The mixture should become thick, pale, and approximately triple in volume, which contributes to a light and airy sponge cake.
  4. Add Wet Ingredients: Gently mix in the vegetable oil, vanilla extract, and milk into the beaten eggs and sugar, careful not to deflate the batter. Stir just until combined.
  5. Combine Batter: Using a spatula, carefully fold the dry ingredients into the wet mixture until there are no visible streaks of flour. Avoid overmixing to maintain the airy texture.
  6. Bake the Sponge Cake: Pour the batter evenly into the prepared jelly roll pan, smoothing the top to an even layer. Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back lightly when gently touched, indicating it is done.
  7. Invert and Roll Cake: Once out of the oven, immediately invert the hot cake onto the sugared kitchen towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake up along with the towel inside. This step shapes the cake while warm and prevents cracking. Allow the rolled cake to cool completely while rolled.
  8. Prepare Peanut Butter Filling: In a bowl, beat the creamy peanut butter and powdered sugar together until smooth and creamy. Add the heavy cream and vanilla extract, then beat again until the filling is light and spreadable. Gently fold in the chopped peanut butter cups for added texture and flavor.
  9. Assemble the Roll: Carefully unroll the cooled cake on the towel. Spread the peanut butter filling evenly over the surface, leaving a small border around the edges to prevent overflow. Re-roll the cake tightly without the towel and place it seam-side down on a serving platter to seal.
  10. Make Chocolate Ganache (Optional): Heat the heavy cream just until it starts to steam. Pour it over the semi-sweet chocolate chips and let sit for 2 minutes to melt. Stir until smooth and glossy. Drizzle or spread the ganache over the top of the cake evenly.
  11. Set and Serve: Allow the chocolate ganache to set before slicing the roll. This will make clean cuts and enhance the presentation. Slice and enjoy your delicious Peanut Butter Cup Chocolate Roll!

Notes

  • Use room temperature eggs to achieve better volume when beating for the sponge cake.
  • Be gentle when folding the dry ingredients into the eggs to keep the batter airy.
  • Rolling the cake while warm helps prevent cracks and keeps the roll tight.
  • The sugared towel prevents the cake from sticking while rolling.
  • Chilling the peanut butter filling slightly before spreading can help with easier application.
  • The chocolate ganache is optional but adds a rich finishing touch to the roll.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Peanut butter chocolate roll, chocolate sponge cake, peanut butter filling, chocolate ganache, dessert roll, no-bake filling

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