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Peanut Butter Cup Chocolate Roll

Peanut Butter Cup Chocolate Roll

A rich and decadent chocolate sponge cake rolled with creamy peanut butter filling and studded with peanut butter cups, finished with a smooth chocolate ganache topping.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course cake, Dessert
Cuisine American
Servings 8 people
Calories 320 kcal

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.