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Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

4.8 from 77 reviews

This Irresistible Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake filled with a creamy peanut butter filling and chopped peanut butter cups. Finished with an optional silky chocolate ganache, this dessert perfectly balances rich chocolate and nutty sweetness, making it a delightful treat for any occasion.

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 your ingredients and ensure eggs are at room temperature for optimal cake rise. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving an overhang to assist in lifting the cake later.
  2. Cook the Base: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the four eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and has tripled in volume, ensuring a light, airy sponge.
  3. Combine Wet Ingredients: Gently mix in the vegetable oil, vanilla extract, and milk into the beaten egg mixture, taking care not to overbeat to retain airiness.
  4. Fold in Dry Ingredients: Carefully fold the dry ingredient mixture into the wet ingredients using a spatula until there are no visible streaks of flour, maintaining the fluffy texture.
  5. Pour and Smooth Batter: Pour the batter evenly into the prepared jelly roll pan and smooth the surface gently with a spatula for uniform baking.
  6. Bake the Cake: Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back lightly when touched, avoiding overbaking to keep the sponge flexible.
  7. Roll the Cake: Immediately invert the hot cake onto a sugared towel lined surface. Peel off the parchment paper carefully, then roll the cake with the towel inside from one short end. Allow it to cool completely while rolled to set the shape.
  8. Prepare the Filling: Beat the creamy peanut butter and powdered sugar together until smooth. Add heavy cream and vanilla extract, mixing until the filling is light and spreadable. Fold in the chopped peanut butter cups gently.
  9. Unroll and Fill the Cake: Once cooled, carefully unroll the cake. Spread the peanut butter filling evenly, leaving a border around the edges to prevent spilling when re-rolled.
  10. Re-Roll and Set the Cake: Roll the cake tightly without the towel, placing it seam-side down on a serving platter. Handle the sponge gently to avoid cracking.
  11. Make the Ganache (Optional): Heat the heavy cream until steaming and pour over the semi-sweet chocolate chips. Let it stand for 2 minutes, then stir until smooth. Drizzle or spread the ganache over the cake and allow it to set before slicing.

Notes

  • Use a gluten-free flour blend as a substitute for all-purpose flour if gluten-sensitive.
  • Replace heavy cream with coconut cream for a non-dairy option.
  • For a vegan alternative, substitute eggs with flax eggs or applesauce, and use dairy-free chocolate chips.
  • Other nut butters like almond or cashew butter can replace peanut butter to accommodate nut allergies.
  • Be careful not to overbake the sponge cake to maintain its flexibility for rolling.
  • Ensure eggs are at room temperature for best volume and texture.
  • Allow the cake to cool fully while rolled to help it keep its shape.

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

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