Name: Peanut Butter Cup Chocolate Roll
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 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

If you’re looking for a dessert that perfectly balances rich chocolate with creamy peanut butter, then look no further! The Peanut Butter Cup Chocolate Roll is a delectable treat that combines the lightness of a chocolate sponge cake with the indulgence of a smooth peanut butter filling, all dressed up with a luscious chocolate ganache. This recipe is not just about flavor; it’s also pleasantly simple to make, making it a great choice for both novices and experienced bakers alike. Whether you’re preparing for a special occasion or simply craving something sweet, this chocolate roll is sure to impress family and friends.

Against the backdrop of its enticing flavor, the Peanut Butter Cup Chocolate Roll is a relatively straightforward recipe that provides a perfect opportunity to practice your baking skills. The ingredients are easy to come by, and the instructions guide you through each stage with care. You’ll be left with a show-stopping dessert that looks as fantastic as it tastes. Not to mention, it serves well for gatherings and parties, ensuring everyone gets a slice of this delightful rolled chocolate cake!

Why You’ll Love This Peanut Butter Cup Chocolate Roll

Decadent Flavor: The fusion of chocolate and peanut butter is a classic that never disappoints.
Impressive Presentation: The roll technique gives a sophisticated look, perfect for dinner parties.
Customizable: You can craft your variations by adding different fillings or toppings.
Easy to Make: With a simple method and minimal ingredients, baking this treat is no sweat.
Kid-Friendly: Kids will love helping out with the fillings and decorating!

Preparation Phase & Tools to Use

Before diving into making the Peanut Butter Cup Chocolate Roll, prepare your workspace and gather your tools. Start by preheating your oven to 350°F and lining a jelly roll pan with parchment paper. Be sure to leave some overhang for easy removal later. Lightly greasing the parchment paper will ensure that the cake doesn’t stick during baking. Additionally, dust a clean kitchen towel with powdered sugar; this ensures that when you roll the cake, it won’t stick to the surface, which is crucial in maintaining the delicate structure of your roll.

You’ll need a medium-sized mixing bowl and a large mixing bowl to prepare your batter. A whisk and an electric mixer will simplify the process considerably, especially when it comes to beating the eggs and sugar until thick and pale. Have a rubber spatula on hand for folding in dry ingredients and spreading the filling evenly across the cake. Lastly, a saucepan for heating the cream for the ganache is essential. These tools will help streamline the process and ensure a successful outcome.

Ingredients

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

Step 1: Prepare the Oven and Pan

Begin by preheating your oven to 350°F (175°C). As the oven warms up, take a jelly roll pan and line it with parchment paper. Be sure to leave some overhang on the sides to help with cake removal. A light coat of grease on the paper can prevent sticking and ensures your cake will come out smoothly.

Step 2: Whisk the Dry Ingredients

In a medium-sized bowl, mix together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This combination will provide structure and flavor to your cake. Set the dry mixture aside while you prepare the wet ingredients.

Step 3: Beat the Eggs and Sugar

In a large mixing bowl, crack four large eggs and add in the granulated sugar. Using an electric mixer, beat them on high speed for about 4 to 5 minutes until the mixture becomes thick and pale yellow. This aeration adds volume, which is crucial for the light and fluffy texture of the cake.

Step 4: Combine Wet Ingredients

Add in the vegetable oil, vanilla extract, and milk to the egg mixture, gently folding them together until just combined. Be careful not to overmix; you want to retain as much air in the batter as possible for the best texture.

Step 5: Fold in the Dry Ingredients

With a rubber spatula, gently fold the dry ingredients into the wet mixture. Continue folding until no streaks of flour remain. This will ensure a uniformly mixed batter, vital for even baking.

Step 6: Bake the Cake

Pour the batter into your prepared jelly roll pan and smooth the top with the spatula. Place it in the preheated oven and bake for 10 to 12 minutes. The cake is done when it springs back slightly when touched and looks set on top.

Step 7: Cool and Roll the Cake

Once baked, remove the pan from the oven. Invert the cake onto the powdered-sugar-dusted towel, peeling off the parchment paper carefully. While it’s still warm, roll the cake gently with the towel and allow it to cool completely. This step is vital for preventing the cake from cracking later.

Step 8: Make the Peanut Butter Filling

In a bowl, combine the creamy peanut butter and powdered sugar, mixing until smooth. Gradually add heavy cream and the second teaspoon of vanilla extract, beating until the mixture becomes light and airy. Finally, fold in the chopped peanut butter cups, ensuring they’re evenly distributed throughout the filling.

Step 9: Assemble the Cake

Carefully unroll the cooled cake and spread the peanut butter filling evenly across the surface. Once evenly coated, re-roll the cake tightly, starting from one end to the other. Wrap it in plastic wrap, ensuring it holds its shape while you prepare the ganache.

Step 10: Prepare the Ganache

Heat half a cup of heavy cream in a saucepan until it’s steaming but not boiling. Pour this over the semi-sweet chocolate chips in a bowl. Allow it to sit and melt for about two minutes, then stir until smooth and glossy. This decadent ganache will make a beautiful drizzle over your rolled cake.

Step 11: Finish the Cake

Once the ganache has cooled slightly, remove the plastic wrap from the cake and place it seam-side down on a serving plate. Drizzle the warm ganache over the cake, allowing it to cascade down the sides. For clean slices, let it set in the refrigerator for a little while before serving.

Variations

Protein: Add some chopped roasted peanuts in place of or addition to peanut butter cups for extra crunch.
Vegetables: Incorporate cooked, finely mashed sweet potatoes for an earthy twist and added nutrients.
Spices: A pinch of cinnamon or a splash of espresso powder in the batter can deepen the chocolate flavor beautifully.

Cooking Notes

Ensure your eggs are at room temperature; this helps create a fluffier sponge.
Don’t skip dusting the towel with powdered sugar; this prevents the cake from sticking during rolling.
Let the ganache cool before drizzling to achieve a nice, thick drizzle over the cake.
If the roll does crack slightly, don’t worry; the ganache will cover any imperfections!

Serving Suggestions

Garnish with additional chopped peanut butter cups before serving.
Serve with a side of whipped cream or vanilla ice cream for an indulgent experience.

Tips

To make a chocolate ganache version, use dark chocolate chips instead of semi-sweet for a richer flavor.
Store leftover cake in an airtight container in the refrigerator to maintain freshness and flavor.
Experiment with flavored extracts, such as almond or hazelnut, to jazz up the filling.
Consider adding colorful sprinkles or nuts on top of the ganache for an added crunch and visual appeal.

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Nutritional Information

Calories: Approx. 300 per serving
Protein: 8g
Sodium: 250mg

FAQs

Can I freeze the Peanut Butter Cup Chocolate Roll?

Yes! You can freeze the chocolate roll wrapped tightly in plastic wrap and then placed in a freezer-safe container. It will keep for up to two months. Thaw it in the refrigerator overnight before serving.

How do I know when my cake is done baking?

The cake is done when it springs back slightly to the touch and feels set on top. You can also do the toothpick test; if it comes out clean, it’s ready.

Can I use crunchy peanut butter instead of creamy?

Absolutely! Using crunchy peanut butter will add delightful texture to the filling, making each bite even more enjoyable.

How can I make my ganache thicker?

To make a thicker ganache, simply increase the ratio of chocolate to cream. For a thicker consistency, use 2 parts chocolate to 1 part cream.

Conclusion

The Peanut Butter Cup Chocolate Roll is a standout dessert that combines gooey, indulgent flavors with a beautiful presentation. With its simple preparation process and the ability to customize, this delectable roll will surely become a favorite in your household. Not only does it satisfy your chocolate cravings, but it also offers a delightful peanut butter punch, making it perfect for any occasion. We encourage you to give this recipe a try and even explore variations that suit your taste. Don’t forget to share your experiences and modifications in the comments below, and enjoy this decadent treat with your loved ones!