Description
Peanut Butter Cup Chocolate Roll is a rich chocolate sponge cake rolled with creamy peanut butter filling and chopped peanut butter cups, finished with an optional chocolate ganache.
Ingredients
- Chocolate Sponge Cake
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ cup milk
- Peanut Butter Filling
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- Add-Ins
- 1 cup chopped peanut butter cups
- Optional Ganache
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease lightly.
- Whisk flour, cocoa powder, baking powder, and salt in a bowl.
- Beat eggs and sugar on high for 4–5 minutes until thick and pale. Mix in oil, vanilla, and milk.
- Gently fold dry ingredients into egg mixture.
- Spread batter evenly in pan and bake 10–12 minutes.
- Invert hot cake onto powdered-sugar-dusted towel, peel parchment, and roll up. Cool completely.
- Beat peanut butter and powdered sugar, then add cream and vanilla. Fold in peanut butter cups.
- Unroll cake, spread filling evenly, then re-roll and place seam-side down.
- Heat cream, pour over chocolate chips, stir smooth, and drizzle ganache over cake.
Notes
- Store refrigerated for up to 4 days.
- Add espresso powder to enhance chocolate flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American