Description
This Peanut Butter Cup Chocolate Roll is a decadent dessert that beautifully combines the rich flavors of chocolate and creamy peanut butter. Perfect for impressing guests or indulging yourself, this roll is a showstopper that tastes as amazing as it looks.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- 4 Eggs
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1 cup Creamy Peanut Butter
- 1/2 cup Unsalted Butter
- 2 cups Powdered Sugar (Confectioners' Sugar)
- 1/4 cup Heavy Cream or Milk
- 1/2 cup Mini Peanut Butter Cups, chopped
- 8 oz Good Quality Chocolate
- 1/2 cup Heavy Cream
- 1 tbsp Unsalted Butter (Optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15-inch (or 12×17-inch) jelly roll pan with parchment paper, lightly grease it, and dust with cocoa powder or flour.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and a pinch of salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar on high speed for 5-7 minutes until very pale yellow and thick. Beat in the vanilla extract.
- Gently fold the dry ingredients into the egg mixture in two additions using a rubber spatula until no streaks of flour remain.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes until the cake springs back when lightly touched.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- As soon as the cake comes out of the oven, invert it onto the powdered sugar-dusted towel and carefully peel off the parchment paper. Roll the cake up with the towel inside it and let it cool completely.
- Finely chop the mini peanut butter cups.
- In a medium bowl, beat the softened unsalted butter and creamy peanut butter together until smooth.
- Gradually add the powdered sugar, beating until fully incorporated. Then, beat in the heavy cream one tablespoon at a time until the filling is light and fluffy.
- Gently fold in the chopped mini peanut butter cups.
- Once the chocolate cake roll is completely cooled, gently unroll it and spread the peanut butter cup filling evenly over the surface, leaving a small border.
- Carefully re-roll the cake tightly from the same short end and place it seam-side down on a platter. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
- Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it simmers, then pour it over the chocolate. Let it sit for 5 minutes.
- Whisk the mixture until smooth and glossy. If using, stir in the optional unsalted butter for extra shine.
- Let the ganache cool until it thickens to a spreadable consistency.
- Retrieve the chilled chocolate roll and pour or spread the ganache over the top and sides, allowing some to drip down.
- Sprinkle the remaining chopped mini peanut butter cups over the ganache before it sets.
- Refrigerate the roll for at least another 30 minutes to allow the ganache to fully set.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Ensure not to overbake the cake to prevent it from becoming dry. Roll the cake while it's hot for the best results, and dust the towel generously with powdered sugar to avoid sticking.