Description
Peanut Butter Cup Chocolate Roll is a rich chocolate sponge cake rolled with a creamy peanut butter filling and topped with chocolate ganache for a decadent dessert.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream (for filling)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat oven to 180°C (350°F) and line a 10×15-inch jelly roll pan with parchment paper.
- Whisk flour, cocoa powder, baking powder, and salt together.
- Beat eggs and sugar until thick and pale, then mix in vanilla and milk.
- Gently fold dry ingredients into egg mixture.
- Spread batter evenly in prepared pan.
- Bake for 10–12 minutes until springy to touch.
- Immediately roll cake with parchment and a clean towel. Cool completely.
- Mix peanut butter, powdered sugar, and heavy cream until smooth.
- Unroll cooled cake, spread filling evenly, and roll back up tightly.
- Heat heavy cream for ganache and pour over chocolate chips. Stir until smooth.
- Spread ganache over cake and refrigerate 30 minutes before slicing.
Notes
- Roll cake while warm to prevent cracking.
- Chill before slicing for clean cuts.
- Use smooth peanut butter for best texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American