Peanut Butter Cup Chocolate Roll Recipe

If you adore the combination of chocolate and peanut butter, you are going to fall head over heels for this Peanut Butter Cup Chocolate Roll Recipe. It’s a wonderfully rich yet tender chocolate sponge wrapped around a luscious, creamy peanut butter filling studded with crunchy peanut butter cups, all crowned with a silky chocolate ganache. This roll is not just a dessert; it’s a celebration of flavors and textures that melt together perfectly, making every bite feel like a little moment of indulgence. Once you try this recipe, it’s sure to become one of your go-to treats for special occasions or anytime you want to impress with minimal fuss.

Ingredients You’ll Need

Each ingredient in this Peanut Butter Cup Chocolate Roll Recipe plays a vital role in creating a harmonious blend of taste, texture, and color. From the cocoa powder for a rich chocolate base to the peanut butter cups that add delightful crunch and surprise, every component contributes to making this dessert absolutely irresistible.

• 3/4 cup all-purpose flour: Provides structure and lightness to the sponge cake.
• 1/4 cup unsweetened cocoa powder: Adds deep chocolate flavor and a beautiful dark color.
• 1 teaspoon baking powder: Helps the cake rise to a soft, airy texture.
• 1/4 teaspoon salt: Balances sweetness and enhances flavor.
• 4 large eggs, at room temperature: Give the batter richness and help with leavening.
• 3/4 cup granulated sugar: Sweetens the cake while aerating the eggs during beating for fluffiness.
• 2 tablespoons vegetable oil: Keeps the sponge moist without weighing it down.
• 1 teaspoon vanilla extract: Brings warmth and depth to the cake and filling.
• 1/4 cup milk: Adds tenderness and helps combine ingredients smoothly.
• 3/4 cup creamy peanut butter: Creates the luscious, nutty filling central to the roll.
• 1/2 cup powdered sugar: Sweetens and lightens the peanut butter filling.
• 1/2 cup heavy cream: Adds creaminess to the filling and whipped ganache.
• 1 teaspoon vanilla extract: Enhances the flavor of the peanut butter cream.
• 1 cup chopped peanut butter cups: Infuses delightful bits of chocolate and peanut butter crunch throughout the filling.
• 1/2 cup heavy cream (for ganache): The base for the silky, glossy chocolate ganache topping.
• 3/4 cup semi-sweet chocolate chips: Melted into the ganache for a rich, chocolate finish.

How to Make Peanut Butter Cup Chocolate Roll Recipe

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 350°F (175°C). Then line a jelly roll pan with parchment paper—it’s key for an easy roll out later and ensures the cake doesn’t stick.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This blend forms the chocolatey backbone of the cake and ensures an even rise.

Step 3: Beat Eggs and Sugar

Use a mixer on high speed to beat the eggs and granulated sugar for 4 to 5 minutes until the mixture is thick, pale, and fluffy. This step traps air to keep your roll light and tender.

Step 4: Add Oil, Vanilla, and Milk

Gently fold vegetable oil, vanilla extract, and milk into the egg mixture. These add moisture and balance, making the sponge cake silky smooth without heaviness.

Step 5: Combine Dry and Wet Ingredients

Carefully fold the dry ingredients into the wet batter just until combined. Avoid overmixing so the sponge stays airy and tender.

Step 6: Bake the Sponge Cake

Pour the batter evenly into your prepared pan and bake for 10 to 12 minutes. The cake is done when it feels set and springs back lightly to the touch—perfect for rolling without cracking.

Step 7: Roll the Cake

While still warm, invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Roll the cake with the towel inside—it trains the sponge to roll smoothly without breaking. Let it cool completely in its rolled shape.

Step 8: Prepare the Peanut Butter Filling

Mix creamy peanut butter and powdered sugar together until smooth and fluffy. Stir in heavy cream and vanilla extract, then fold in the chopped peanut butter cups for bursts of texture and flavor.

Step 9: Assemble the Roll

Unroll your cooled cake and spread the peanut butter filling evenly across the surface. Carefully re-roll the cake tightly without the towel, then wrap it in plastic wrap for a neat finish ready for chilling.

Step 10: Make the Ganache

Gently heat heavy cream for the ganache, then pour it over the semi-sweet chocolate chips in a bowl. Let it sit for a minute before stirring until smooth and glossy—the perfect richness for your topping.

Step 11: Glaze and Set

Remove the plastic wrap from the roll and drizzle the chocolate ganache generously over the cake. Allow it to set for a beautiful shine and a luscious finish that will wow anyone lucky enough to taste it.

How to Serve Peanut Butter Cup Chocolate Roll Recipe

Garnishes

A sprinkle of crushed peanut butter cups on top adds inviting texture and visual appeal. You might also shave some chocolate curls or dust with a little cocoa powder for an extra chocolatey touch.

Side Dishes

This roll pairs wonderfully with fresh berries or a scoop of vanilla bean ice cream. The fruit cuts through the richness while the ice cream adds a creamy cool contrast, creating a balanced dessert experience.

Creative Ways to Present

Slice the roll into elegant rounds and serve on a decorated dessert plate with a drizzle of caramel or raspberry sauce. For a party, you could even make mini roll slices and display them on a pretty serving board for effortless entertaining charm.

Make Ahead and Storage

Storing Leftovers

Wrap the roll tightly in plastic wrap and store it in the refrigerator. It stays fresh and moist for up to 3 days, making it a perfect make-ahead dessert to enjoy anytime.

Freezing

You can freeze this Peanut Butter Cup Chocolate Roll Recipe by wrapping it securely in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving to keep the filling and ganache creamy.

Reheating

This dessert is best enjoyed chilled or at room temperature, so reheating is not recommended as it may affect the texture of the ganache and filling. Simply let it sit out for 15–20 minutes to soften slightly before serving.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Using crunchy peanut butter will add even more texture to the filling, but be mindful that the chopped peanut butter cups already provide a great crunch, so adjust according to your preference.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and using a powdered-sugar-dusted towel helps create a pliable sponge that won’t crack. Also, rolling it gently and not too tightly is key.

Can I substitute the heavy cream in the filling or ganache?

Heavy cream is essential for the silky texture of both the filling and ganache, but you could try using full-fat coconut cream for a dairy-free alternative with a slight flavor change.

Is it possible to make this roll gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure it’s a 1-to-1 substitution blend for best results in texture and rise.

How far in advance can I make the roll before serving?

This roll can be made up to two days ahead. In fact, chilling it overnight allows the flavors to meld beautifully, making it even more delicious when you serve it.

Final Thoughts

Making this Peanut Butter Cup Chocolate Roll Recipe is like creating a little magic in your kitchen that everyone will rave about. It’s simple enough to whip up yet impressive enough to serve for any celebration or a cozy night in. Trust me, once you try this combination of rich chocolate, creamy peanut butter, and crunchy peanut butter cups, it will quickly become a favorite to share again and again. So grab your ingredients and get rolling on one of the most delightful desserts you’ll ever taste!

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