Description
A delicious chocolate roll filled with creamy peanut butter and chopped peanut butter cups, perfect for any dessert lover.
Ingredients
Scale
- Chocolate Sponge Cake
- 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
- Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Add-Ins
- 1 cup chopped peanut butter cups
- Optional Chocolate Ganache Topping
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a jelly roll pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment. Lay a clean kitchen towel flat and dust it generously with powdered sugar; set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, beat eggs and granulated sugar on high speed for 4 to 5 minutes until thick, pale, and tripled in volume. Add vegetable oil, vanilla, and milk, mixing gently until just combined.
- Gently fold the dry ingredients into the egg mixture using a spatula, mixing until no streaks remain.
- Pour the batter evenly into the prepared pan, smoothing the top. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
- Immediately invert the hot cake onto the prepared sugared towel. Carefully peel off the parchment. Starting from the short end, roll the cake with the towel inside and allow to cool completely while rolled.
- In a bowl, beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, beating until light and spreadable. Gently fold in chopped peanut butter cups.
- Carefully unroll the cooled cake. Spread the filling evenly across the surface, leaving a border around the edges. Re-roll cake tightly without the towel and place seam-side down on a serving platter.
- Heat heavy cream just until steaming. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth, then drizzle or spread ganache over the cake. Allow to set before slicing.
Notes
- This cake can be stored in the refrigerator for up to 4 days.
- For a richer flavor, add a pinch of espresso powder to the chocolate cake batter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg