Indulge in the ultimate chocolate and peanut butter fusion with this Peanut Butter Cup Chocolate Roll. Imagine a light and fluffy chocolate sponge cake, perfectly rolled with a luscious and creamy peanut butter filling studded with chopped peanut butter cups—the perfect balance of rich flavors and textures that melt in your mouth.
This elegant dessert is topped with a decadent homemade chocolate ganache, making it an irresistible treat for any chocolate lover looking to impress at gatherings or simply savor a sweet moment at home.
- The tender chocolate sponge cake creates the ideal base for the creamy peanut butter filling.
- Chopped peanut butter cups add delightful texture and pockets of salty-sweet goodness.
- A silky chocolate ganache topping elevates the roll to pure dessert perfection.
- Easy to prepare yet stunning—great for special occasions or weeknight indulgences.
Ingredients
- All-Purpose Flour: Provides structure and a tender crumb to the chocolate sponge cake.
- Unsweetened Cocoa Powder: Adds deep chocolate flavor and rich color to the cake batter.
- Baking Powder: Helps the sponge cake rise, ensuring a light and airy texture.
- Salt: Enhances the flavors of chocolate and peanut butter in the cake and filling.
- Large Eggs: At room temperature, they provide volume and stability to the cake batter for a fluffy sponge.
- Granulated Sugar: Sweetens and helps create a light, airy texture in the sponge cake.
- Vegetable Oil: Keeps the cake moist without altering flavor.
- Vanilla Extract: Adds warmth and depth to both the cake and the peanut butter filling.
- Milk: Contributes to the cake’s tender crumb and binds ingredients smoothly.
- Creamy Peanut Butter: The star ingredient in the filling, providing rich, nutty creaminess.
- Powdered Sugar: Sweetens and smoothens the peanut butter filling for easy spreading.
- Heavy Cream: Whipped into the filling and used for the ganache, it creates a luscious, silky texture.
- Chopped Peanut Butter Cups: Small chunks folded into the filling add delightful crunch and bursts of peanut butter flavor.
- Semi-Sweet Chocolate Chips: Melted with cream to create a smooth, glossy ganache that tops the roll beautifully.
Instructions
- Preheat Oven and Prepare Pans
Start by heating your oven to 350°F and lining a jelly roll pan with parchment paper. Leaving an overhang on the sides makes cake removal easier. Lightly grease the parchment to prevent sticking. A sugared kitchen towel dusted with powdered sugar will help in rolling the cake smoothly after baking.
- Mix Dry Ingredients
In a separate bowl, combine all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisking them together helps distribute the leavening agents evenly and ensures a uniform chocolate flavor throughout the sponge.
- Beat Eggs and Sugar
Beat room-temperature eggs with granulated sugar on high speed for 4 to 5 minutes until the mixture triples in volume and turns pale and thick. This crucial step incorporates air, giving the cake its fluffy, tender crumb.
- Add Wet Ingredients
Gently fold in vegetable oil, vanilla extract, and milk to the beaten eggs, ensuring you do not deflate the batter. These liquids add moisture and flavor, balancing the dry ingredients.
- Fold in Dry Ingredients
Carefully fold the dry mixture into the wet batter with a spatula, mixing just until no streaks remain. Overmixing will cause the sponge to be dense, so gentle folding preserves its airy texture.
- Bake the Chocolate Sponge Cake
Pour the batter evenly into the prepared pan, smoothing the surface for uniform baking. Bake for 10 to 12 minutes until the cake springs back lightly to touch, signaling it’s perfectly done without being dry.
- Roll Cake While Warm
Immediately invert the hot cake onto your prepared sugared towel and carefully peel away the parchment. Starting from the short side, roll the cake with the towel inside to prevent cracks while cooling. This technique helps the cake retain its shape for filling.
- Prepare Peanut Butter Filling
Beat creamy peanut butter with powdered sugar until smooth. Add heavy cream and vanilla extract, then beat until the filling becomes light and spreadable. Folding in chopped peanut butter cups adds delightful texture and bursts of rich flavor.
- Fill and Re-Roll the Cake
Unroll the cooled cake carefully, spreading the peanut butter filling evenly over the surface, leaving a small border to avoid overflow. Roll it up tightly again without the towel and place seam-side down to maintain shape and prevent unrolling.
- Make and Apply Chocolate Ganache
Heat heavy cream until steaming and pour over semi-sweet chocolate chips. Let sit for 2 minutes to melt, then stir until smooth and glossy. Drizzle or spread this luxurious ganache over the roll and let it set for a beautiful finish.
- Use room temperature eggs to achieve maximum volume in the sponge for a soft, airy cake.
- Dusting the towel generously with powdered sugar prevents sticking and makes rolling easier.
- This roll can be made a day ahead; store it wrapped in plastic wrap in the refrigerator to keep freshness and enhance flavors.
Storage Tips
Store the peanut butter cup chocolate roll covered tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the roll wrapped well and thaw overnight in the fridge before serving.
Serving Suggestions
Serve slices of this decadent roll chilled or slightly warmed for the best texture. Pair with a scoop of vanilla ice cream or a dollop of whipped cream and fresh berries to complement the rich chocolate and peanut butter flavors.
- Beating the eggs and sugar until tripled in volume is key for a light sponge—don’t rush this step.
- Folding gently preserves the airiness of the batter, so use a spatula and avoid overmixing.
- Rolling the cake while warm prevents cracking and gives a smooth spiral when filled.
- Use good quality peanut butter and chocolate for superior flavor in your roll and ganache.
FAQs
- Can I use crunchy peanut butter instead of creamy?
Yes, but the filling texture will be different due to the peanut pieces. For a smoother filling, creamy peanut butter is recommended.
- How do I prevent the cake from cracking when rolling?
Roll the cake while it’s still warm using a sugared kitchen towel to gently shape it. This helps the sponge bend without breaking.
- Can I substitute the heavy cream in the filling?
Whipping cream works well as a substitute, but using heavy cream ensures the filling holds its shape better and has a richer texture.
- Is it possible to make this cake gluten-free?
Yes, replacing all-purpose flour with a gluten-free blend suitable for baking can work, but results may vary in texture.
- Can I prepare this roll in advance?
Absolutely! The roll tastes even better after chilling for several hours or overnight to let the flavors meld and texture set.
Peanut Butter Cup Chocolate Roll
Equipment
- 1 jelly roll pan lined with parchment paper
- 1 kitchen towel dust with powdered sugar
- 1 medium bowl
- 1 large bowl
Ingredients
- 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
- 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
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and prepare a jelly roll pan lined with parchment paper and lightly greased.
- Lay a clean kitchen towel flat and dust generously with powdered sugar; set aside.
- In a medium bowl, whisk flour, cocoa powder, baking powder, and salt together.
- 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 extract, and milk to the eggs and mix gently until combined.
- Fold dry ingredients into the wet mixture carefully until no streaks remain.
- Pour batter into the prepared pan and smooth the top evenly.
- Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
- Invert the hot cake onto the sugared towel, peel off parchment, and roll the cake with the towel inside; let cool completely.
- Beat peanut butter and powdered sugar until smooth, then add heavy cream and vanilla extract; beat until light and spreadable.
- Fold chopped peanut butter cups into the filling gently.
- Unroll the cooled cake and spread the peanut butter filling evenly, leaving a border around the edges.
- Re-roll the cake tightly without the towel and place seam-side down on a serving platter.
- Heat heavy cream until steaming and pour over chocolate chips; let sit for 2 minutes, then stir until smooth to make ganache.
- Drizzle or spread the ganache over the cake and allow to set before slicing and serving.
Notes
- Use room temperature eggs for best texture.
- Powdered sugar on the towel prevents sticking.
- Can be refrigerated a day ahead for ease.
