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Irresistible Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

4.4 from 145 reviews

This Peanut Butter Cup Chocolate Roll is a delightful dessert combining a light and airy chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with a rich chocolate ganache, this roll is perfect for any peanut butter and chocolate lover looking for an impressive yet approachable homemade treat.

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 cup chopped peanut butter cups

Optional Ganache Topping

  • ½ cup heavy cream for ganache
  • 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 to allow easy removal of the cake later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
  3. Beat Eggs and Sugar: In a separate large bowl, beat the room temperature eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture becomes thick, pale, and fluffy. Then add vegetable oil, milk, and vanilla extract, mixing gently to combine.
  4. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients until the batter is smooth and uniform in texture, being careful not to deflate the mixture.
  5. Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
  6. Roll the Cake: Remove the cake from the oven immediately and invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake along with the towel to form a spiral. Allow it to cool completely in this rolled shape.
  7. Prepare the Peanut Butter Filling: Beat together creamy peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, mixing until combined. Fold in the chopped peanut butter cups evenly.
  8. Assemble the Roll: Once the cake is cooled, gently unroll it and spread the peanut butter filling evenly over the surface. Re-roll the cake carefully without the towel and place it seam-side down on a serving platter.
  9. Make Ganache (Optional): Heat the heavy cream until steaming but not boiling. Pour it over the semi-sweet chocolate chips in a bowl and let sit for 2 minutes. Stir until the ganache is smooth, then spread or drizzle over the chocolate roll.
  10. Chill and Serve: Refrigerate the roll for at least 30 minutes to allow the ganache to set. Slice into portions and serve, optionally garnishing with extra chopped peanut butter cup pieces.

Notes

  • This roll can be made ahead and chilled overnight to intensify the flavors and ease serving on the day of your event.
  • For a variation, substitute peanut butter with almond butter or add finely crushed nuts to the filling for extra crunch.
  • Store any leftovers refrigerated in an airtight container for up to 5 days.
  • Individual slices can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Keywords: chocolate roll, peanut butter cup, chocolate sponge cake, peanut butter filling, chocolate ganache, rolled cake dessert

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