Peanut Butter Cup Chocolate Roll
A stunning dessert combining a soft chocolate sponge, creamy peanut butter filling with chopped peanut butter cups, and a rich chocolate ganache glaze.
- Prep Time: 25 min
- Cook Time: 12 min
- Total Time: 1 hr 30 min
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs, at room temperature
3/4 cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
1/4 cup milk
3/4 cup creamy peanut butter
1/2 cup powdered sugar
1/2 cup heavy cream
1 tsp vanilla extract
1 cup chopped peanut butter cups
1/2 cup heavy cream (for ganache)
3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Whisk dry ingredients (flour, cocoa, baking powder, salt).
- Beat eggs and sugar until thick and pale. Add oil, milk, and vanilla.
- Fold dry ingredients into wet. Spread into pan and bake for 10-12 min.
- Invert hot cake onto a powdered sugar-dusted towel. Roll up with the towel and cool.
- Make filling: beat peanut butter, powdered sugar, cream, and vanilla. Fold in peanut butter cups.
- Unroll cake, spread filling, and re-roll. Place seam-side down.
- Make ganache: heat cream, pour over chocolate chips, let sit, then stir until smooth. Pour over roll.
- Chill for 30 minutes before slicing.
Notes
- Using room-temperature eggs is crucial for volume.
- Roll the cake while warm to prevent cracking.
- Chill before slicing for clean cuts.
- Store covered in the refrigerator for 3-4 days.
Nutrition
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 27 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
Find it online: https://bakingrecipeideas.com/peanut-butter-cup-chocolate-roll/