Description
This Peanut Butter Cup Chocolate Roll is a decadent dessert featuring a light cocoa sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups, all topped with a rich chocolate ganache. Perfect for chocolate and peanut butter lovers, this elegant yet easy-to-make roll combines fluffy texture and intense flavors in every bite.
Ingredients
Scale
For the 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
For the 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
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper to prevent sticking and facilitate removal after baking.
- Mix Dry Ingredients: In a medium bowl, combine all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Stir to blend evenly and set aside.
- Beat Eggs and Sugar: In a large bowl, use a mixer to beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture becomes thick, pale, and fluffy.
- Add Wet Ingredients: Gently fold in vegetable oil, vanilla extract, and milk to the egg mixture, ensuring careful incorporation to maintain airiness.
- Combine Dry and Wet Mixtures: Fold the dry ingredient mixture into the wet ingredients carefully until no streaks of flour remain, taking care not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and bake in the preheated oven for 10 to 12 minutes, or until the cake is set and springs back lightly when touched.
- Roll Cake to Cool: Immediately invert the cake onto a towel dusted with powdered sugar. While still warm, carefully roll the cake with the towel inside to shape it. Allow it to cool completely in this rolled form.
- Prepare Peanut Butter Filling: In a bowl, mix the creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract and mix well. Fold in chopped peanut butter cups to add texture.
- Fill and Re-roll Cake: Unroll the cooled cake gently and spread the peanut butter filling evenly over the surface. Re-roll the cake tightly without the towel, and wrap it in plastic wrap to set.
- Make Chocolate Ganache: Heat the heavy cream until hot but not boiling. Pour it over the semi-sweet chocolate chips and let stand for a few minutes, then stir until smooth and glossy.
- Finish and Serve: Remove the plastic wrap from the roll, drizzle the chocolate ganache over the cake, and allow it to set. Slice and serve as a decadent treat.
Notes
- Using room temperature eggs ensures better batter volume and cake texture.
- Rolling the cake while warm prevents cracking and helps it retain shape.
- For easier slicing, chill the roll after applying ganache.
- Substitute peanut butter cups with chopped peanuts or other candies if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
