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.
Ingredients
Scale
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
- 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.
- 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.
- Combine Wet Ingredients: Gently mix vegetable oil, vanilla extract, and milk into the egg mixture, taking care not to overbeat to retain airiness.
- 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.
- Pour and Smooth Batter: Evenly pour the batter into the prepared pan and smooth the surface gently with a spatula for uniform baking.
- 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.
- 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.
- 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.
- Unroll and Fill the Cake: Once cooled, carefully unroll the sponge and spread the peanut butter filling evenly, leaving a border to prevent spillover.
- 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.
- 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
