Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. It’s a perfect dessert for peanut butter and chocolate lovers alike, offering a delightful balance of flavors and textures.

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
• 1 cup chopped peanut butter cups
• Optional Chocolate Ganache Topping:
• 1/2 cup heavy cream
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F and line a jelly roll pan with parchment paper, leaving some overhang for easy lifting. Gather all ingredients and ensure your eggs are at room temperature.
2. Step 2: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs with sugar on high speed for 4 to 5 minutes until thick, pale, and tripled in volume.
3. Step 3: Add vegetable oil, vanilla extract, and milk to the egg mixture, folding gently until combined without deflating the batter.
4. Step 4: Carefully fold the dry ingredients into the wet mixture until no flour streaks remain, creating a thick, fluffy batter.
5. Step 5: Pour the batter evenly into the prepared pan and smooth the top with a spatula for uniform baking.
6. Step 6: Bake for 10 to 12 minutes, until the cake springs back lightly when touched but is still flexible.
7. Step 7: Immediately invert the hot cake onto a sugared kitchen towel, peel off the parchment, and roll the cake and towel together from the short end. Let it cool fully rolled to maintain its shape.
8. Step 8: While cooling, beat the peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing to a light, spreadable consistency, then fold in chopped peanut butter cups.
9. Step 9: Unroll the cooled cake carefully and spread the peanut butter filling evenly, leaving a small border to prevent spilling when re-rolled.
10. Step 10: Re-roll the cake tightly without the towel, placing it seam-side down on a serving plate.
11. Step 11 (Optional): For ganache, heat heavy cream until steaming. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth. Drizzle or spread over the roll and allow to set before serving.

Tips & Variations

• Use a gluten-free flour blend to make this roll gluten-free without sacrificing texture.
• Substitute heavy cream with coconut cream for a dairy-free version, or swap eggs for flax eggs to make it vegan-friendly.
• Try almond or cashew butter instead of peanut butter to accommodate nut allergies.
• Use dairy-free chocolate chips for a fully dairy-free dessert.
• Ensure eggs are at room temperature to maximize cake rise and lightness.

Storage

Store the peanut butter cup chocolate roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will keep fresh for up to 3 days. Reheat slices gently at room temperature before serving, or enjoy chilled for a firmer texture. The ganache topping may firm up when cold but softens slightly at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake in advance?

Yes, the sponge cake can be baked a day ahead and kept wrapped at room temperature. Prepare the filling and assemble shortly before serving for the best texture.

Why should I roll the cake while it’s still warm?

Rolling the cake while warm prevents cracks and helps it form the spiral shape. It also allows the cake to cool in this shape, making it easier to fill and re-roll later.

Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

4.9 from 78 reviews

• Author: Gabriel
• Total Time: 1 hour 15 minutes
• Yield: 8 to 10 servings 1x

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Description

This Irresistible Peanut Butter Cup Chocolate Roll combines a light and airy chocolate sponge cake with a rich and creamy peanut butter filling studded with chopped peanut butter cups. Finished optionally with a luscious chocolate ganache, this dessert is a perfect blend of chocolate and peanut butter flavors, ideal for special occasions or a decadent treat.

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Ingredients

Scale 1x2x3x

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
• 1 cup chopped peanut butter cups

Optional Chocolate Ganache Topping

• 1/2 cup heavy cream
• 3/4 cup semi-sweet chocolate chips

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Instructions

1. Prepare Ingredients: Gather all ingredients and ensure eggs are at room temperature for optimal sponge rise. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper with an overhang for easy cake removal.
2. Cook the Base: Whisk all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate large bowl, beat eggs and granulated sugar on high speed for 4 to 5 minutes until thick, pale, and tripled in volume to achieve a light sponge texture.
3. Combine Wet Ingredients: Gently mix vegetable oil, vanilla extract, and milk into the egg mixture, taking care not to overbeat to retain airiness.
4. Fold in Dry Ingredients: Carefully fold the dry flour mixture into the wet batter with a spatula until no flour streaks remain, keeping the batter thick and fluffy.
5. Pour and Smooth Batter: Evenly pour the batter into the prepared pan and smooth the surface gently with a spatula for uniform baking.
6. Bake the Cake: Bake in the oven for 10 to 12 minutes or until the cake springs back lightly when touched, to avoid drying out the sponge.
7. Roll the Cake: Immediately invert the hot cake onto a sugared towel, peel off parchment paper, and roll the cake with the towel starting from a short end. Let it cool completely while rolled to maintain shape.
8. Prepare the Filling: Beat creamy peanut butter with powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until light and spreadable. Fold in chopped peanut butter cups gently.
9. Unroll and Fill the Cake: Once cooled, carefully unroll the sponge and spread the peanut butter filling evenly, leaving a border to prevent spillover.
10. Re-Roll and Set the Cake: Roll the cake tightly without the towel, placing it seam side down on a serving dish, taking care to avoid cracks.
11. Make the Ganache (Optional): Heat heavy cream until just steaming, pour over chocolate chips, and let sit for 2 minutes. Stir until smooth and drizzle or spread ganache over the cake, allowing it to set before serving.

Notes

• For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
• Use coconut cream as a dairy-free alternative to heavy cream.
• Vegan options include substituting eggs with flax eggs or applesauce.
• Try almond or cashew butter if allergic to peanuts.
• Dairy-free chocolate chips can be used to make the recipe dairy-free.
• Be careful not to overbake the sponge cake to keep it flexible for rolling.
• Rolling the cake while warm helps prevent cracking.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: peanut butter, chocolate roll, chocolate sponge cake, peanut butter cups, dessert roll, chocolate ganache