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Irresistible Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

5 from 127 reviews

This Irresistible Peanut Butter Cup Chocolate Roll features a moist chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups, topped with a rich chocolate ganache. Perfect as a decadent dessert or special occasion treat, this cake roll offers a delightful combination of chocolate and peanut butter flavors in every bite.

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 tsp vanilla extract
  • 1 cup chopped peanut butter cups

Optional Ganache Topping

  • ½ cup heavy cream for ganache
  • ¾ cup semi-sweet chocolate chips

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, making sure to leave an overhang on the sides to help with easy cake removal later.
  2. Mix dry ingredients: In a 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 eggs and granulated sugar on high speed for 4–5 minutes until the mixture becomes thick, pale, and fluffy.
  4. Add wet ingredients: To the beaten eggs and sugar, add the vegetable oil, milk, and vanilla extract, mixing gently to combine.
  5. Combine dry and wet: Gently fold the dry ingredients into the wet ingredients until the batter is smooth and fully incorporated without overmixing.
  6. Spread and bake: Spread the batter evenly into the prepared jelly roll pan and bake for 10–12 minutes, or until the cake springs back lightly when touched.
  7. Invert and roll: Once baked, immediately invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Allow it to cool completely while rolled to set the shape.
  8. Prepare peanut butter filling: In a bowl, beat the creamy peanut butter and powdered sugar until smooth. Then add the heavy cream and vanilla extract, mixing to combine. Fold in the chopped peanut butter cups gently.
  9. Fill and re-roll cake: Unroll the cooled cake carefully and spread the peanut butter filling evenly over the surface. Gently re-roll the cake without the towel, placing it seam-side down.
  10. Make ganache topping: Heat the heavy cream until steaming, then pour it over the semi-sweet chocolate chips. Let the mixture sit for 2 minutes before stirring until smooth. Spread or drizzle the ganache over the rolled cake.
  11. Chill and serve: Chill the cake roll for at least 30 minutes to allow the ganache to set. Slice and serve, optionally garnished with additional peanut butter cup pieces.

Notes

  • This roll can be prepared ahead of time and chilled overnight for enhanced flavor.
  • For a variation, substitute peanut butter with almond butter or mix in crushed nuts for added texture.
  • Store the cake refrigerated for up to 5 days to maintain freshness.
  • For longer storage, freeze individual slices wrapped tightly for up to 2 months.

Keywords: Cake Roll, Chocolate Roll, Holiday Dessert, Peanut Butter

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