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–+ servings

Peanut Butter Cup Chocolate Roll

A delightful dessert that combines rich chocolate and creamy peanut butter in an impressive roll. Perfect for special occasions or a sweet craving.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 8 pieces
Calories 320 kcal

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.

Notes

Serve your Peanut Butter Cup Chocolate Roll chilled or at room temperature. It can be garnished with additional chopped peanut butter cups or a sprinkle of cocoa powder.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 32gProtein: 6gFat: 20gSaturated Fat: 8gSodium: 220mgFiber: 2gSugar: 16g
Keyword Chocolate Cake, Chocolate Roll, Dessert Roll, Peanut Butter Dessert, Peanut Butter Roll
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