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Peanut Butter Cup Chocolate Roll

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A decadent chocolate sponge cake rolled with a creamy peanut butter filling, bringing sweetness and warmth to any gathering.

Ingredients

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  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 3/4 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped peanut butter cups
  • 1/2 cup heavy cream (for ganache)
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Dust a clean kitchen towel with powdered sugar.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Beat eggs and granulated sugar in a large bowl for 4 to 5 minutes until thick and pale.
  5. Add vegetable oil, vanilla extract, and milk to the egg mixture, mixing gently.
  6. Fold the dry ingredients into the egg mixture until no streaks remain.
  7. Pour batter into the prepared pan and bake for 10 to 12 minutes.
  8. Invert the hot cake onto the sugared towel and roll it up. Let it cool completely while rolled.
  9. In a bowl, beat creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla, mixing until light.
  10. Once the cake is cooled, unroll it and spread the peanut butter filling evenly. Re-roll the cake tightly.
  11. For the ganache, heat heavy cream until steaming and pour over chocolate chips. Stir until smooth.
  12. Drizzle or spread the ganache over the cake and let it set before slicing.

Notes

Pair with whipped cream, vanilla ice cream, or fresh strawberries. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/peanut-butter-cup-chocolate-roll/

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