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Chocolate Roll Stuffed with Peanut Butter Cups

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This irresistibly rich Peanut Butter Cup Chocolate Roll features a moist chocolate sponge cake filled with creamy peanut butter frosting and chunks of peanut butter cups, all topped with a luscious chocolate ganache. It is the perfect dessert for celebrations or cozy nights in, combining the decadent flavors of chocolate and peanut butter in a stunning rolled presentation.

Ingredients

Scale

Chocolate Sponge Cake

  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 large eggs, at room temperature
  • 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
  • 1 cup chopped peanut butter cups

Optional Ganache Topping

  • ½ cup heavy cream
  • ¾ cup semi-sweet chocolate chips

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, making sure to leave an overhang for easy cake removal later.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until combined and set aside.
  3. Whip Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and fluffy. This aerates the batter to create a light sponge.
  4. Add Wet Ingredients: To the whipped eggs and sugar, add vegetable oil, milk, and vanilla extract. Gently mix to combine without deflating the batter.
  5. Fold Dry into Wet: Carefully fold the dry ingredients into the wet mixture using a spatula until the batter is smooth and uniform in color.
  6. Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched, indicating it is done.
  7. Roll the Cake While Warm: When out of the oven, immediately invert the cake onto a kitchen towel dusted lightly with powdered sugar. Peel off the parchment paper gently, then roll the cake up with the towel inside. Allow it to cool completely in this rolled shape to prevent cracking later.
  8. Prepare the Peanut Butter Filling: Beat creamy peanut butter and powdered sugar together until smooth. Add heavy cream and vanilla extract and beat until fluffy. Fold in the chopped peanut butter cups for added texture and flavor.
  9. Assemble the Roll: Unroll the cooled cake carefully, spread the peanut butter filling evenly over the surface, then re-roll the cake gently without the towel, placing it seam-side down on a serving platter.
  10. Make the Ganache: Heat heavy cream in a small saucepan or microwave until steaming (not boiling). Pour over semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
  11. Decorate and Chill: Spread or drizzle the chocolate ganache over the top of the rolled cake. Refrigerate for at least 30 minutes to allow the ganache and filling to set firmly.
  12. Serve: Slice into 10 equal pieces and serve chilled. Optionally garnish with extra chopped peanut butter cups for a festive look and added crunch.

Notes

  • This cake roll can be made a day ahead and kept chilled overnight to enhance the flavors.
  • For a variation, substitute peanut butter with almond butter or mix in crushed nuts to the filling.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Individual slices can be wrapped tightly and frozen for up to 2 months for convenient future treats.

Find it online: https://yumfoodusa.com/chocolate-roll-stuffed-with-peanut-butter-cups/