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Peanut Butter Chocolate Cake Roll with Ganache

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3.9 from 83 reviews

This irresistible Peanut Butter Cup Chocolate Roll features a rich, moist chocolate sponge cake filled with creamy peanut butter frosting speckled with chopped peanut butter cups, all topped with a smooth chocolate ganache. Ideal for celebrations or satisfying any chocolate and peanut butter craving, this dessert combines luscious flavors and textures in every bite.

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 for ganache
  • ¾ cup semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, ensuring an overhang on the sides to make cake removal easier later.
  2. Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
  3. Beat Eggs and Sugar: In a separate large bowl, beat the room temperature eggs with granulated sugar on high speed for 4–5 minutes, or until the mixture is thick, pale, and fluffy.
  4. Add Wet Ingredients: Add the vegetable oil, milk, and vanilla extract to the egg mixture, gently mixing until incorporated.
  5. Combine Ingredients: Carefully fold the dry ingredients into the wet mixture just until smooth, avoiding overmixing to keep the sponge light and airy.
  6. Bake the Sponge: Pour the batter evenly into the prepared jelly roll pan and bake for 10–12 minutes, or until the cake springs back when lightly pressed.
  7. Invert and Roll: Immediately invert the hot cake onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel inside to form a log. Allow it to cool completely in this rolled shape to prevent cracking.
  8. Prepare Filling: In a mixing bowl, beat the creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until creamy and fluffy. Fold in the chopped peanut butter cups gently.
  9. Fill and Re-roll Cake: Unroll the cooled cake carefully and spread the peanut butter filling evenly over the surface. Re-roll the cake gently without the towel, placing the seam side down to seal.
  10. Make Ganache: Heat the heavy cream for ganache until steaming but not boiling. Pour it over the semi-sweet chocolate chips and let it sit for 2 minutes. Stir until smooth and glossy.
  11. Decorate and Chill: Spread or drizzle the ganache over the rolled cake. Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set properly.
  12. Serve: Optionally garnish with additional chopped peanut butter cups before slicing into 10 even pieces and serving.

Notes

  • This cake can be made ahead and stored refrigerated, wrapped tightly, for up to 5 days.
  • For a delicious variation, swap peanut butter for almond butter or add crushed nuts to the filling for extra texture.
  • Slices can be frozen individually for up to 2 months; thaw in the refrigerator before serving.
  • Use room temperature eggs to ensure the batter whips properly for a light sponge.
  • Dust the towel generously with powdered sugar to prevent sticking when rolling the cake.

Find it online: https://yumfoodusa.com/peanut-butter-chocolate-cake-roll-with-ganache/