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Peanut Butter Cup Chocolate Roll

Peanut Butter Cup Chocolate Roll

This Peanut Butter Cup Chocolate Roll combines nostalgia and indulgence, featuring a chocolate cake roll filled with creamy peanut butter and drizzled with ganache.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour
  • 1/3 cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 4 large Large eggs room temperature
  • 1 cup Granulated sugar
  • 2 tablespoons Vegetable oil
  • 1 teaspoon Vanilla extract
  • 1/4 cup Milk
For the Filling
  • 1 cup Creamy peanut butter
  • 1 cup Powdered sugar
  • 1 cup Heavy cream whipped
  • 1 teaspoon Vanilla extract
  • 1 cup Chopped peanut butter cups
For the Ganache
  • 1 cup Heavy cream heated
  • 1 cup Semi-sweet chocolate chips

Equipment

  • Jelly roll pan
  • Mixing bowls
  • electric mixer
  • spatula
  • Parchment Paper
  • kitchen towel

Method
 

How to Make Peanut Butter Cup Chocolate Roll
  1. Preheat your oven to 350°F. Line a jelly roll pan with parchment paper, allowing some overhang for easy removal later. Lightly grease the parchment.
  2. Dust a clean kitchen towel with powdered sugar and set it aside.
  3. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
  4. Beat the eggs and granulated sugar in a large bowl on high speed for 4 to 5 minutes until thick and pale.
  5. Add the vegetable oil, vanilla extract, and milk, mixing gently until just combined.
  6. Fold the dry ingredients into the egg mixture until no streaks remain.
  7. Pour the batter into the prepared pan, smoothing the top, and bake for 10 to 12 minutes.
  8. Invert the cake onto the sugared towel right after baking and roll up the cake within the towel to let it cool.
  9. Beat together the peanut butter and powdered sugar until smooth, then gradually add the heavy cream and vanilla until light and fluffy.
  10. Unroll the cooled cake and spread the peanut butter filling evenly across the surface. Re-roll the cake tightly.
  11. Heat the heavy cream for the ganache until steaming, then pour it over the chocolate chips and stir until smooth. Drizzle over the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 24gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

Optional: Garnish with extra chopped peanut butter cups for added crunch.

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