Description
This decadent Chocolate Peanut Butter Roll Cake features a light and fluffy cocoa sponge rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Topped with a smooth ganache, it’s a perfect dessert for chocolate and peanut butter lovers looking for an indulgent yet easy-to-make treat.
Ingredients
Scale
Chocolate Sponge Cake
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ cup milk
Peanut Butter Filling
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- ½ cup heavy cream
- 1 tsp 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang on the sides for easy cake removal later.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.
- Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and fluffy.
- Add Wet Ingredients: To the egg mixture, add vegetable oil, milk, and vanilla extract. Stir gently to blend.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until smooth and no lumps remain.
- Bake the Sponge: Pour the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes or until the cake springs back when lightly touched.
- Roll the Cake: Immediately after baking, invert the cake onto a kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel, roll the cake gently starting from one short end. Let it cool completely while rolled.
- Make the Peanut Butter Filling: Beat the creamy peanut butter and powdered sugar together until smooth. Add heavy cream and vanilla extract, beating until creamy. Fold in the chopped peanut butter cups gently.
- Assemble the Roll Cake: Unroll the cooled cake gently and spread the peanut butter filling evenly over the surface. Then, carefully re-roll the cake without the towel, placing the seam side down on a serving plate.
- Prepare the Ganache: Heat the heavy cream for the ganache until it is steaming but not boiling. Pour it over the semi-sweet chocolate chips and let it sit for 2 minutes. Stir until the ganache is smooth and glossy.
- Finish and Chill: Spread or drizzle the ganache over the cake roll. Chill the cake in the fridge for at least 30 minutes to set the ganache before slicing and serving. Optionally, garnish with extra chopped peanut butter cups.
Notes
- This roll cake can be made ahead and refrigerated overnight for flavors to meld.
- For variation, replace peanut butter with almond butter or add crushed nuts to the filling.
- Store the assembled cake in the refrigerator for up to 5 days.
- Freeze individual slices wrapped tightly for up to 2 months for longer storage.
