Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a rich chocolate sponge cake with a creamy peanut butter filling and crunchy peanut butter cups. Topped with a smooth chocolate ganache, it’s a delightful treat perfect for any occasion.

Ingredients

• 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. Step 1: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving an overhang to help with removal later.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
3. Step 3: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes, until the mixture becomes thick and pale.
4. Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture and mix to combine.
5. Step 5: Gently fold the dry ingredients into the wet ingredients until you have a smooth batter. Spread this evenly into your prepared pan.
6. Step 6: Bake the cake for 10–12 minutes, or until it springs back when lightly touched.
7. Step 7: While still warm, invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel. Let it cool completely.
8. Step 8: To make the filling, beat together the peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, then fold in the chopped peanut butter cups.
9. Step 9: Unroll the cooled cake and spread the peanut butter filling evenly over it. Roll the cake back up gently without the towel, placing it seam-side down.
10. Step 10: For the ganache, heat the heavy cream until steaming and pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the rolled cake.
11. Step 11: Chill the cake in the refrigerator for at least 30 minutes to set. Slice and serve, optionally garnished with extra peanut butter cup pieces.

Tips & Variations

• Use room temperature eggs for better volume in the sponge cake.
• Dust the kitchen towel generously with powdered sugar to prevent the cake from sticking.
• Substitute crunchy peanut butter for an extra texture in the filling.
• For a nut-free alternative, try a chocolate cream filling instead of peanut butter.
• Make the ganache ahead of time and let it cool slightly before spreading for easier handling.

Storage

Store the rolled cake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to maintain freshness. Reheat slightly at room temperature before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is great made a day ahead and stored in the refrigerator. The flavors meld well, and it’s easier to slice when properly chilled.

What if I don’t have peanut butter cups?

You can omit the chopped peanut butter cups or substitute with chopped chocolate candies, nuts, or even mini chocolate chips for a different texture.