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Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

4.8 from 134 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 and topped with a luscious chocolate ganache. Perfect for chocolate and peanut butter lovers, this dessert combines rich flavors and a light, airy texture with a smooth, indulgent filling and ganache topping.

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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, ensuring there is an overhang on the sides to easily lift the cake out later.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until combined and well aerated.
  3. Whip Eggs and Sugar: In a separate large bowl, beat the four room temperature eggs and granulated sugar on high speed for 4–5 minutes until the mixture becomes thick, pale, and fluffy, which is crucial for the sponge texture.
  4. Add Wet Ingredients: Gently mix in the vegetable oil, milk, and vanilla extract into the whipped eggs and sugar, combining evenly without deflating the batter.
  5. Combine Wet and Dry: Carefully fold the dry ingredients into the wet mixture, using gentle motions until the batter is smooth and homogenous but not overmixed to keep the sponge airy.
  6. Bake the Cake: Spread the batter evenly into the prepared pan and bake for 10–12 minutes. The cake is done when it springs back to the touch and a toothpick inserted comes out clean.
  7. Invert and Roll Cake: Immediately after baking, invert the cake onto a kitchen towel that has been dusted liberally with powdered sugar. Peel off the parchment paper carefully and roll the cake with the towel from the short end. Let it cool completely rolled up to create the roll shape without cracks.
  8. Prepare Filling: Beat the creamy peanut butter and powdered sugar until smooth and creamy. Add the heavy cream and vanilla extract, beating until the mixture is fluffy. Fold in the chopped peanut butter cups gently to distribute evenly.
  9. Assemble the Roll: Unroll the cooled cake gently and spread the peanut butter filling evenly over the surface. Re-roll the cake carefully without the towel, tightening slightly, then place seam-side down on a serving platter.
  10. Make Ganache: Heat the ganache heavy cream until just steaming and pour it over the semi-sweet chocolate chips in a bowl. Let it sit untouched for 2 minutes, then stir until the ganache is glossy and smooth.
  11. Top and Chill: Spread or drizzle the ganache over the peanut butter roll evenly. Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set properly.
  12. Serve: Slice into portions and optionally garnish with additional chopped peanut butter cups before serving. Enjoy this rich, decadent treat!

Notes

  • Make sure the eggs are at room temperature for better volume when whipped.
  • Dusting the towel with powdered sugar prevents the cake from sticking while rolling.
  • Roll the cake gently to avoid cracking the sponge.
  • The ganache topping is optional but adds a rich chocolate finish.
  • Chill the cake after adding ganache for best slicing results.

Keywords: peanut butter cup chocolate roll, chocolate roll cake, peanut butter filling, chocolate ganache dessert, chocolate sponge cake recipe, easy chocolate roll

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