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Irresistible Peanut Butter Cup Chocolate Roll Recipe

★★★★★

4.4 from 116 reviews
  • Author: Lily
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x

Description

Indulge in this Irresistible Peanut Butter Cup Chocolate Roll that combines a light and airy chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. Finished optionally with a luscious chocolate ganache topping, this roll is a perfect blend of rich chocolate and smooth peanut butter flavors, ideal for special occasions or a decadent dessert treat.

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 and preheat your oven to 350°F. Line a jelly roll pan with parchment paper, leaving some overhang for easy cake removal.
  2. Cook the Base: In a bowl, whisk the flour, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and sugar on high speed for 4-5 minutes until thick and pale.
  3. Combine Wet Ingredients: Add vegetable oil, vanilla extract, and milk to the egg mixture. Mix gently to retain the airiness of the batter.
  4. Fold in Dry Ingredients: Gently fold the dry mixture into the wet ingredients until no streaks remain, forming a thick, fluffy batter.
  5. Pour and Smooth Batter: Pour the batter into the prepared pan and smooth the top evenly with a spatula.
  6. Bake the Cake: Bake for 10-12 minutes until the cake springs back when touched lightly. Avoid overbaking to keep it flexible.
  7. Roll the Cake: Invert the hot cake onto a sugared towel, peel off parchment, and roll the cake up with the towel. Let it cool completely rolled up.
  8. Prepare the Filling: Beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until light. Fold in chopped peanut butter cups.
  9. Unroll and Fill the Cake: Carefully unroll the cooled cake, spread the peanut butter filling evenly leaving borders to prevent spillage.
  10. Re-Roll and Set the Cake: Roll the cake tightly without the towel, seam side down, and place it on a serving platter.
  11. Make the Ganache (Optional): Heat heavy cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir smooth. Drizzle over the cake and allow to set before slicing.

Notes

  • For gluten-free, substitute all-purpose flour with a gluten-free flour blend.
  • Use coconut cream instead of heavy cream for a non-dairy alternative.
  • Vegan alternatives include using flax eggs or applesauce instead of eggs.
  • Almond or cashew butter can replace peanut butter for nut allergies.
  • Dairy-free chocolate chips can be used to avoid dairy.
  • Ensure eggs are at room temperature for a better rise in the sponge.
  • Do not overbake the cake to maintain a flexible sponge for rolling.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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