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Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

4.7 from 116 reviews

This Irresistible Peanut Butter Cup Chocolate Roll features a light, fluffy chocolate sponge cake rolled with a creamy peanut butter filling and chopped peanut butter cups. Optionally finished with a rich chocolate ganache, this dessert is a perfect blend of chocolate and peanut butter flavors, ideal for special occasions or indulgent treats.

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, ensuring eggs are at room temperature for optimal sponge rise. Preheat oven to 350°F and line a jelly roll pan with parchment paper with an overhang for easy removal.
  2. Cook the Base: Whisk together dry ingredients: all-purpose flour, cocoa powder, baking powder, and salt. Beat eggs and granulated sugar on high speed for 4-5 minutes until thick, pale, and tripled in volume, creating a light airy batter.
  3. Combine Wet Ingredients: Gently mix vegetable oil, vanilla extract, and milk into the beaten egg mixture without overbeating to maintain airiness.
  4. Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture until fully incorporated, ensuring a thick and fluffy batter.
  5. Pour and Smooth Batter: Evenly pour the batter into the prepared pan and smooth the surface gently to ensure uniform baking.
  6. Bake the Cake: Bake for 10 to 12 minutes, until the cake springs back lightly when touched, avoiding overbaking to keep flexibility.
  7. Roll the Cake: Immediately invert the hot cake onto a sugared towel, peel off parchment paper, then roll up the cake with the towel from a short end and allow to cool completely to hold shape.
  8. Prepare the Filling: Beat creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing to a light, spreadable consistency. Fold in chopped peanut butter cups gently.
  9. Unroll and Fill the Cake: Carefully unroll cooled cake and evenly spread peanut butter filling over the surface, leaving a border around edges to prevent spillage when re-rolled.
  10. Re-Roll and Set the Cake: Roll cake tightly without towel, placing seam side down on a serving platter to maintain form.
  11. Make the Ganache (Optional): Heat heavy cream until steaming and 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 a gluten-free flour blend as a substitute for all-purpose flour to make this dessert gluten-free.
  • Substitute heavy cream with coconut cream for a dairy-free option.
  • For a vegan version, replace eggs with flax eggs or applesauce and use vegan chocolate chips.
  • Almond or cashew butter can replace peanut butter for nut allergies, but consider peanut butter cups may contain peanuts.
  • To keep the cake moist and flexible, avoid overbaking the sponge.
  • The sugared towel helps prevent sticking and maintains cake shape when rolling.

Keywords: Chocolate roll, Peanut butter roll, Peanut butter cup dessert, Chocolate peanut butter cake, Rolled cake, Sponge cake dessert

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