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Irresistible Peanut Butter Cup Chocolate Roll Recipe

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Delight in the rich combination of chocolate and peanut butter with this irresistible Peanut Butter Cup Chocolate Roll. Featuring a light cocoa sponge cake layered with creamy peanut butter filling and chopped peanut butter cups, this dessert is finished with a luscious chocolate ganache topping. Perfect for celebrations or an indulgent treat, this roll offers a balance of flavors and textures that’s sure to satisfy any sweet tooth.

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 you leave an overhang to make removal easier 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 to 5 minutes until the mixture becomes thick and pale, indicating it has incorporated air for a light sponge.
  4. Add Wet Ingredients: To the egg mixture, add vegetable oil, milk, and vanilla extract. Mix gently to combine without deflating the batter.
  5. Combine Dry and Wet: Fold the dry ingredients gently into the wet ingredients until the batter is smooth and uniform.
  6. Bake the Sponge: Spread the batter evenly in the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
  7. Invert and Roll Cake: Immediately turn the hot sponge onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and use the towel to roll the cake tightly. Allow it to cool completely in this rolled shape to prevent cracking.
  8. Prepare Peanut Butter Filling: Beat together the creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until incorporated. Gently fold in the chopped peanut butter cups for crunch and flavor.
  9. Assemble the Roll: Unroll the cooled cake carefully and evenly spread the peanut butter filling over the surface. Re-roll the cake gently without the towel and place it seam-side down.
  10. Make the Ganache: Heat the heavy cream until steaming but not boiling. Pour it over the semi-sweet chocolate chips and let sit for 2 minutes to melt. Stir until the ganache is smooth and glossy.
  11. Finish the Cake: Spread or drizzle the ganache over the rolled cake. Chill the roll in the refrigerator for at least 30 minutes to set the ganache.
  12. Serve: Slice the cake and optionally garnish with extra chopped peanut butter cups for a decorative and tasty touch.

Notes

  • This chocolate roll can be made ahead and refrigerated overnight for convenient serving the next day.
  • For a twist on the classic flavor, substitute peanut butter with almond butter or add crushed nuts into the filling.
  • Store the roll refrigerated in an airtight container for up to 5 days.
  • Slices can be frozen individually for up to 2 months, thaw before serving.

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

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