Peanut Butter Cup Chocolate Roll
A delightful chocolate roll filled with creamy peanut butter and topped with a rich ganache, perfect for dessert lovers.
Ingredients
For the cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs (at room temperature)
- 3/4 cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1/4 cup milk
For the filling
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped peanut butter cups
For the ganache
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal.
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
- In another bowl, beat eggs and sugar on high speed for 4–5 minutes until thick and pale. Add vegetable oil, milk, and vanilla extract.
- Fold dry ingredients gently into wet ingredients until smooth. Spread evenly into prepared pan.
- Bake for 10–12 minutes, until the cake springs back when touched.
- Immediately invert onto a kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake with the towel. Cool completely.
Filling Preparation
- To prepare the filling: beat peanut butter and powdered sugar until smooth, then add heavy cream and vanilla. Fold in chopped peanut butter cups.
- Unroll the cooled cake and spread filling evenly. Re-roll gently without towel and set seam-side down.
Ganache Preparation
- For ganache: heat heavy cream until steaming and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Spread or drizzle ganache over the cake.
- Chill for 30 minutes to set, then slice and serve. Optionally garnish with extra peanut butter cup pieces.
Notes
If your cake cracks, fill the crack and call it 'rustic.' Store leftovers wrapped in plastic in the fridge for up to 4 days.