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Decadent Peanut Butter Cup Chocolate Roll Recipe

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This Decadent Peanut Butter Cup Chocolate Roll is a blissful treat combining a moist cocoa sponge cake rolled with a creamy peanut butter filling and topped with a rich chocolate ganache. Perfect for chocolate and peanut butter lovers looking for an indulgent dessert that’s both visually stunning and deliciously satisfying.

Ingredients

Scale

Dry Ingredients

  • 1 cup All-Purpose Flour (substitute with gluten-free flour blend for gluten-free option)
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt (optional)

Wet Ingredients

  • 3 large Eggs (room temperature)
  • 3/4 cup Granulated Sugar (can swap with coconut sugar)
  • 1/4 cup Vegetable Oil (or melted coconut oil)
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Milk (almond or coconut milk for dairy-free)

Peanut Butter Filling

  • 1 cup Creamy Peanut Butter (or almond/cashew butter)
  • 1 cup Powdered Sugar
  • 1/2 cup Heavy Cream (or coconut cream)
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Peanut Butter Cups (optional)

Chocolate Ganache

  • 1 cup Chocolate Chips (Semi-Sweet or dark chocolate)
  • 1/2 cup Heavy Cream (steamed)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking and allow for easy removal of the cake.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined to create a smooth base for the batter.
  3. Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar together using a mixer until thick and pale in color, about 4 to 5 minutes, which helps incorporate air for a light sponge.
  4. Add Wet Ingredients: Gently mix in the vegetable oil, milk, and vanilla extract into the egg mixture just until combined to maintain the batter’s airiness.
  5. Combine Wet and Dry: Carefully fold the dry ingredients into the wet ingredients, ensuring no flour streaks remain, being gentle to keep the batter light and airy.
  6. Bake the Cake: Spread the batter evenly in the prepared jelly roll pan and bake for 10-12 minutes until the cake springs back lightly when touched and a toothpick inserted comes out clean.
  7. Roll the Cake: Immediately invert the cake onto a powdered sugar-dusted kitchen towel, peel off the parchment paper, and carefully roll the cake up with the towel inside to cool completely and set its shape.
  8. Prepare Peanut Butter Filling: Beat together the creamy peanut butter and powdered sugar until smooth and creamy. Then add heavy cream and vanilla extract and mix until incorporated. Fold in chopped peanut butter cups if using.
  9. Fill and Re-roll Cake: Once completely cool, gently unroll the cake and spread the peanut butter filling evenly over the surface. Roll the cake back up tightly without the towel to form a neat roll.
  10. Make Chocolate Ganache: Heat the heavy cream until steaming, then pour it over the chocolate chips. Let it stand for a few minutes to melt, then stir until smooth and glossy.
  11. Decorate and Chill: Drizzle or spread the chocolate ganache over the rolled cake. Refrigerate for at least 30 minutes to allow the ganache to set before slicing and serving.

Notes

  • For a gluten-free version, use a gluten-free flour blend.
  • Substitute dairy milk and cream with almond or coconut milk and coconut cream to make the recipe dairy-free.
  • Use dark chocolate chips for a richer ganache flavor.
  • Ensure eggs are at room temperature to achieve better batter volume.
  • Rolling the cake while warm prevents cracking.
  • Chilling the cake after glazing helps the ganache set perfectly for neat slices.

Keywords: peanut butter cup chocolate roll, chocolate roll cake, peanut butter filling, chocolate ganache, decadent dessert

Find it online: https://lucabites.com/decadent-peanut-butter-cup-chocolate-roll-recipe/