Peanut Butter Cup Chocolate Roll
This chocolate roll features a rich chocolate sponge cake filled with creamy peanut butter and topped with a chocolate ganache.
Equipment
- oven
- Mixing bowl
- Baking sheet
Ingredients
Chocolate Sponge Cake
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup milk
Peanut Butter Filling
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups
Optional Ganache Topping
- ½ cup heavy cream for ganache
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy. Add vegetable oil, vanilla extract, and milk. Mix well.
- Gradually fold in the dry ingredients into the egg mixture until just combined.
- Pour the batter onto the prepared baking sheet and spread evenly. Bake for 25 minutes.
- Meanwhile, prepare the peanut butter filling by mixing peanut butter, powdered sugar, heavy cream, and vanilla extract until smooth.
- Once the cake is done, remove it from the oven and let it cool for a few minutes. Carefully roll it up with the parchment paper. Let it cool completely.
- Unroll the cake and spread the peanut butter filling evenly. Roll it back up tightly.
- For the ganache, heat the heavy cream until just boiling, then pour it over the chocolate chips. Stir until smooth.
- Drizzle the ganache over the rolled cake. Slice and serve.
Notes
You can refrigerate the roll for a few hours for a firmer texture before serving.