Description
This irresistibly delicious Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with an optional rich chocolate ganache topping, this dessert combines the perfect balance of chocolate and peanut butter flavors in a stunning rolled cake that is sure to impress at any occasion.
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 your ingredients and ensure your eggs are at room temperature for optimal cake rise. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving some overhang for easy removal later.
- Cook the Base: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar on high speed for 4-5 minutes until thick, pale, and tripled in volume, creating an airy, sponge-like texture.
- Combine Wet Ingredients: Gently mix in vegetable oil, vanilla extract, and milk into the egg mixture until just combined to maintain the airy quality of the batter.
- Fold in Dry Ingredients: Using a spatula, carefully fold the dry ingredients into the wet mixture until no flour streaks remain, maintaining a fluffy batter consistency.
- Pour and Smooth Batter: Evenly pour the batter into the prepared jelly roll pan and smooth the surface gently to ensure uniform thickness for even baking.
- Bake the Cake: Bake in the preheated oven for 10-12 minutes, or until the cake springs back lightly when touched. Avoid overbaking to keep the sponge soft and pliable.
- Roll the Cake: Immediately invert the hot cake onto a sugared kitchen towel and carefully peel off the parchment paper. Roll the cake with the towel from one short end and allow it to cool completely while rolled, helping it retain shape and flexibility.
- Prepare the Filling: Beat creamy peanut butter with powdered sugar until smooth, then add heavy cream and vanilla extract and mix until light and spreadable. Gently fold in the chopped peanut butter cups to add texture and flavor.
- Unroll and Fill the Cake: Once cooled, unroll the cake carefully and spread the peanut butter filling evenly on top, leaving a small border around the edges to prevent spillage.
- Re-Roll and Set the Cake: Gently roll the cake back up, this time without the towel, placing it seam-side down on a serving platter to maintain shape.
- Make the Ganache (Optional): Heat heavy cream until steaming and pour over semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth. Drizzle or spread the ganache evenly over the rolled cake and allow it to set before slicing and serving.
Notes
- For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
- Non-dairy options: use coconut cream instead of heavy cream.
- Vegan alternatives: replace eggs with flax eggs or applesauce, and use dairy-free chocolate chips.
- Try almond or cashew butter instead of peanut butter for nut allergy alternatives.
- Ensure eggs are at room temperature to achieve the best cake rise and texture.
- Do not overbake sponge cake to keep it flexible for rolling.
- Chilling the cake after rolling with the filling helps maintain its shape when sliced.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter Chocolate Roll, Chocolate Roll Cake, Peanut Butter Cup Dessert, Chocolate Sponge Cake, Rolled Cake, Vegan Options, Gluten-Free Swap
