Peanut Butter Cup Chocolate Roll Recipe
This irresistible Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Optionally topped with a rich chocolate ganache, this dessert is perfect for chocolate and peanut butter lovers seeking a decadent, yet elegant treat. Its soft texture and luscious combination of flavors make it ideal for special occasions or indulgent everyday enjoyment.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 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 optimal sponge rise. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving some overhang for easy 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 granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and tripled in volume.
- Combine Wet Ingredients: Gently stir vegetable oil, vanilla extract, and milk into the whipped egg mixture, careful not to overmix to preserve airiness.
- Fold in Dry Ingredients: Gradually and gently fold the dry ingredient mixture into the wet mixture with a spatula until no streaks remain, forming a thick and fluffy batter.
- Pour and Smooth Batter: Evenly pour the batter into the prepared jelly roll pan and smooth the surface gently with a spatula for uniform baking.
- Bake the Cake: Bake in preheated oven for 10 to 12 minutes, or until the cake springs back lightly when touched. Avoid overbaking to keep sponge flexible.
- Roll the Cake: Immediately invert hot cake onto a sugared towel placed on a flat surface. Carefully peel off parchment paper and roll the cake with the towel inside, starting from one short end. Let cool completely while rolled to maintain shape.
- Prepare the Filling: Beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until light and spreadable. Gently fold in chopped peanut butter cups.
- Unroll and Fill the Cake: Once cool, carefully unroll the cake and spread filling evenly over the surface, leaving a small border at the edges to prevent spilling upon re-rolling.
- Re-Roll and Set the Cake: Roll the cake tightly without the towel, placing it seam-side down on a serving platter. Handle gently to avoid breakage.
- Make the Ganache (Optional): Heat heavy cream until just steaming. Pour over semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth. Drizzle or spread the ganache over the cake and allow to set before slicing and serving.
Notes
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Use coconut cream instead of heavy cream for a dairy-free alternative.
- Vegan adaptations can be made by replacing eggs with flax eggs or applesauce and using dairy-free chocolate chips.
- Almond or cashew butter may substitute peanut butter for nut allergy accommodations.
- Ensure the cake is rolled while warm to prevent cracking.
- Do not overbake the sponge to maintain flexibility for rolling.
Keywords: Peanut Butter Cup, Chocolate Roll, Chocolate Sponge Cake, Peanut Butter Filling, Chocolate Ganache, Dessert, Roll Cake, Party Cake
