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Peanut Butter Cup Chocolate Roll

Decadent Peanut Butter Cup Chocolate Roll Everyone Will Love

This Peanut Butter Cup Chocolate Roll is a must-try dessert that combines rich chocolate and creamy peanut butter for a delightful treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup all-purpose flour gluten-free flour is a great substitute
  • 1/3 cup unsweetened cocoa powder enhances the chocolate flavor
  • 1 teaspoon baking powder essential for leavening
  • 1 pinch salt balances sweetness
  • 3 large eggs best if at room temperature
  • 1 cup granulated sugar sweetens and aids in cake structure
  • 1/4 cup vegetable oil keeps the sponge moist
  • 1 teaspoon vanilla extract adds depth
  • 1/2 cup milk swap for almond or cashew milk for dairy-free
For the Filling
  • 1 cup creamy peanut butter star flavor
  • 1 cup powdered sugar sweetens the filling
  • 1/4 cup heavy cream adds air for a light filling
  • 1 cup chopped peanut butter cups adds delightful texture; can omit for allergies
For the Ganache
  • 1/2 cup heavy cream needed for a silky ganache
  • 1 cup semi-sweet chocolate chips for a luscious ganache

Equipment

  • jelly roll pan
  • medium bowl
  • Large mixing bowl
  • Spatula
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
  3. Beat the eggs and granulated sugar on high speed until thick and pale, about 4-5 minutes.
  4. Gently add in the vegetable oil, milk, and vanilla extract, mixing until just combined.
  5. Fold the dry mixture into the wet ingredients until just combined and smooth.
  6. Spread the batter evenly into the prepared jelly roll pan and bake for 10-12 minutes.
  7. Carefully invert the baked cake onto a kitchen towel dusted with powdered sugar and roll it up while still warm.
  8. Beat together the creamy peanut butter and powdered sugar until smooth, then add the heavy cream and vanilla, mixing until creamy.
  9. Once cooled, unroll the cake and spread the peanut butter filling evenly before rolling it back up tightly, seam-side down.
  10. For the ganache, heat the heavy cream until steaming, pour it over chocolate chips, and stir until smooth.
  11. Drizzle the ganache over the rolled cake and refrigerate for 30 minutes to set.
  12. Slice the cake into pieces and serve with optional garnishes, such as chopped peanut butter cups.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 150IUCalcium: 30mgIron: 1mg

Notes

Ensure your eggs are at room temperature for maximum rise and avoid overbaking to prevent a dry texture.

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