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Peanut Butter Cup Chocolate Roll

Irresistible Peanut Butter Cup Chocolate Roll You Can't Resist

This Peanut Butter Cup Chocolate Roll is a nostalgic dessert combining creamy peanut butter and rich chocolate, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup All-Purpose Flour Using cake flour can yield a more tender crumb.
  • 1/3 cup Unsweetened Cocoa Powder Opt for Dutch-process for a milder taste.
  • 1 teaspoon Baking Powder Check freshness for best results.
  • 1/4 teaspoon Salt Enhances flavor.
  • 4 large Eggs Room temperature eggs aerate better.
  • 1 cup Granulated Sugar Contributes to a light, airy texture.
  • 1/4 cup Vegetable Oil Substitute with melted butter for a richer flavor.
  • 1 teaspoon Vanilla Extract Flavor booster for both sponge and filling.
  • 1/4 cup Milk Whole or 2% works best.
For the Peanut Butter Filling
  • 1 cup Heavy Cream Whipped; contributes rich texture.
  • 1 cup Creamy Peanut Butter Chunky adds delightful texture.
  • 1/4 cup Powdered Sugar Helps stabilize filling.
  • 1 cup Chopped Peanut Butter Cups Can swap with chopped chocolate bars.
For the Ganache
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate can add richer flavor.
  • 1/2 cup Heavy Cream Don't skimp on quality.

Equipment

  • Jelly roll pan
  • Mixing bowls
  • Whisk
  • Spatula
  • electric mixer
  • Saucepan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, greased.
  2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together eggs and sugar on high speed for 5-7 minutes until pale and tripled in volume.
  4. Gently fold dry ingredients into the egg mixture, then drizzle in vegetable oil, vanilla extract, and milk.
  5. Pour batter into the prepared pan and bake for 10-12 minutes until set and springy.
  6. Remove from oven, invert the sponge onto a powdered sugar-dusted towel and roll tightly while warm.
  7. Whip heavy cream, then mix in creamy peanut butter, powdered sugar, and vanilla until smooth. Fold in chopped peanut butter cups.
  8. Once cooled, gently unroll the sponge and spread the peanut butter filling evenly. Re-roll without the towel.
  9. Chill in the fridge for at least 30 minutes. Prepare ganache by heating heavy cream and pouring over chocolate chips.
  10. Remove the roll, drizzle ganache over it, slice, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure eggs are at room temperature for better aeration. Roll sponge tightly to avoid cracks.

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