Why Make This Recipe
Peanut Butter Cup Chocolate Roll is a delightful dessert that combines the rich flavors of chocolate and creamy peanut butter. It looks impressive but is surprisingly easy to make. This recipe is perfect for special occasions or simply to satisfy your sweet tooth. The swirl of peanut butter filling and the optional chocolate ganache make it a treat that everyone will love.
How to Make Peanut Butter Cup Chocolate Roll
Ingredients:
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
Add-Ins
- 1 cup chopped peanut butter cups
Optional Chocolate Ganache Topping
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Directions:
- Preheat your oven to 350°F. Line a jelly roll pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment.
- Lay a clean kitchen towel flat and dust it with powdered sugar; set it aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs and granulated sugar on high speed for 4 to 5 minutes until thick and pale.
- Add vegetable oil, vanilla, and milk, mixing gently until just combined.
- Fold the dry ingredients into the egg mixture with a spatula until there are no streaks left.
- Pour the batter evenly into the prepared pan and smooth the top. Bake for 10 to 12 minutes, or until the cake springs back when touched.
- Carefully invert the hot cake onto the prepared sugared towel and peel off the parchment. Roll the cake up from the short end with the towel inside and let it cool completely while rolled.
- In a bowl, beat together peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, and beat until light and spreadable. Gently fold in chopped peanut butter cups.
- Carefully unroll the cooled cake. Spread the peanut butter filling evenly on top, leaving a border around the edges. Re-roll the cake tightly without the towel and place it seam-side down on a serving platter.
- For the ganache, heat heavy cream until steaming. Pour it over chocolate chips and let it sit for 2 minutes. Stir until smooth and drizzle or spread it over the cake. Allow the ganache to set before slicing.
How to Serve Peanut Butter Cup Chocolate Roll
Serve your Peanut Butter Cup Chocolate Roll chilled or at room temperature. Slice it into generous pieces and arrange them on a serving platter. You can garnish with additional chopped peanut butter cups or a sprinkle of cocoa powder for an extra touch.
How to Store Peanut Butter Cup Chocolate Roll
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and then place them in a freezer-safe container.
Tips to Make Peanut Butter Cup Chocolate Roll
- Ensure your eggs are at room temperature for better volume when beaten.
- Be gentle when folding the dry ingredients to keep the batter light and airy.
- Use a kitchen towel dusted with powdered sugar, as this prevents the cake from sticking and makes it easier to roll.
- Allow the ganache to cool slightly before pouring to avoid it running off the cake too quickly.
Variation
You can add different flavors to the filling by mixing in some crushed pretzels for a salty crunch or using almond butter instead of peanut butter. You can also switch up the chocolate by using dark chocolate chips for the ganache.
FAQs
1. Can I make this cake ahead of time?
Yes! You can make the chocolate sponge cake a day in advance and store it wrapped in plastic in the refrigerator.
2. What if I don’t have peanut butter cups?
You can use chopped chocolate bars, cookies, or even crushed nuts for texture in the filling.
3. How do I know when the cake is done baking?
The cake is done when it springs back lightly when touched. You can also insert a toothpick, and it should come out clean or with a few moist crumbs.
Peanut Butter Cup Chocolate Roll
Ingredients
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
Add-Ins
- 1 cup chopped peanut butter cups
Optional Chocolate Ganache Topping
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F. Line a jelly roll pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment.
- Lay a clean kitchen towel flat and dust it with powdered sugar; set it aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs and granulated sugar on high speed for 4 to 5 minutes until thick and pale.
- Add vegetable oil, vanilla, and milk, mixing gently until just combined.
- Fold the dry ingredients into the egg mixture with a spatula until there are no streaks left.
Baking
- Pour the batter evenly into the prepared pan and smooth the top. Bake for 10 to 12 minutes, or until the cake springs back when touched.
- Carefully invert the hot cake onto the prepared sugared towel and peel off the parchment.
- Roll the cake up from the short end with the towel inside and let it cool completely while rolled.
Filling
- In a bowl, beat together peanut butter and powdered sugar until smooth.
- Add heavy cream and vanilla extract, and beat until light and spreadable.
- Gently fold in chopped peanut butter cups.
Assembly
- Carefully unroll the cooled cake. Spread the peanut butter filling evenly on top, leaving a border around the edges.
- Re-roll the cake tightly without the towel and place it seam-side down on a serving platter.
- For the ganache, heat heavy cream until steaming. Pour it over chocolate chips and let it sit for 2 minutes.
- Stir until smooth and drizzle or spread it over the cake. Allow the ganache to set before slicing.