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Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

4.7 from 149 reviews

This irresistible Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake rolled with a creamy, dreamy peanut butter filling studded with chopped peanut butter cups. Finished optionally with a rich chocolate ganache topping, this dessert is a perfect balance of fluffy, nutty, and chocolaty flavors, ideal for any special occasion or a decadent treat.

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 Ingredients: Gather all ingredients and ensure the eggs are at room temperature for optimal rise. Preheat oven to 350°F and line a jelly roll pan with parchment paper, leaving some overhang for easy removal.
  2. Cook the Base: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, beat eggs and granulated sugar on high speed for 4-5 minutes until thick, pale, and tripled in volume for a light sponge.
  3. Combine Wet Ingredients: Gently mix vegetable oil, vanilla extract, and milk into the egg mixture without overbeating to preserve airiness.
  4. Fold in Dry Ingredients: Carefully fold the dry mix into the wet ingredients with a spatula until no flour streaks remain, creating a thick, fluffy batter.
  5. Pour and Smooth Batter: Evenly pour batter into the prepared pan and smooth the surface gently for uniform baking.
  6. Bake the Cake: Bake for 10-12 minutes until the cake springs back lightly when touched, taking care not to overbake to maintain flexibility.
  7. Roll the Cake: Immediately invert the hot cake onto a sugared kitchen towel, peel off parchment, and roll the cake with the towel from a short end. Let cool fully rolled to hold shape.
  8. Prepare the Filling: Beat peanut butter and powdered sugar until smooth, then add heavy cream and vanilla extract, mixing to a light, spreadable consistency. Fold in chopped peanut butter cups.
  9. Unroll and Fill the Cake: Once cooled, carefully unroll the cake and spread the peanut butter filling evenly, leaving a small border to prevent spilling.
  10. Re-Roll and Set the Cake: Roll the cake tightly without the towel, placing it seam-side down on a serving plate for a neat finish.
  11. 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

  • Use room temperature eggs for better sponge cake rise and texture.
  • Be careful not to overbake the cake to keep it pliable for rolling.
  • Substitute gluten-free flour blend for a gluten-free version.
  • Use coconut cream and dairy-free chocolate chips for a non-dairy alternative.
  • Eggs can be replaced with flax eggs or applesauce for vegan adaptations.
  • Try almond or cashew butter if allergic to peanuts.
  • Ensure the filling border remains clear to prevent filling overflow during the roll.
  • Use a sugared towel to help prevent sticking when rolling the cake.

Keywords: Peanut Butter Cup Chocolate Roll, Chocolate Roll Cake, Peanut Butter Dessert, Chocolate Sponge Cake, No-Bake Filling, Easy Chocolate Roll

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