Oven-Baked Irresistible Peanut Butter Cup Chocolate Roll
Rich chocolate sponge cake rolled with creamy peanut butter cup filling and topped with smooth chocolate ganache.
Ingredients
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 bean paste divided
- 1/4 cup whole milk
- Powdered sugar for dusting the towel
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream for filling
- 1 cup chopped peanut butter cups
- 1/2 cup heavy cream for ganache
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a jelly roll pan with parchment paper, leaving some overhang on the long sides for easy lifting.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 4 to 5 minutes, until thick, pale, and ribbony.
- Add the vegetable oil, milk, and 1/2 teaspoon of the vanilla bean paste to the egg mixture and mix on low just until combined.
- Gently fold the dry ingredients into the egg mixture with a spatula until the batter is smooth and no dry streaks remain.
- Pour the batter into the prepared pan and spread it into an even layer, all the way to the corners.
- Bake for 10 to 12 minutes, until the cake springs back lightly when touched in the center.
- While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
- As soon as the cake comes out of the oven, run a knife around the edges, then invert the cake onto the prepared towel and carefully peel off the parchment paper.
- Starting from a short side, roll the warm cake up with the towel inside. Place the rolled cake seam side down on a rack and let it cool completely.
- For the filling, beat the peanut butter and powdered sugar in a bowl until smooth and thick.
- Add the 1/2 cup heavy cream and the remaining 1/2 teaspoon vanilla bean paste to the peanut butter mixture and beat until light, fluffy, and spreadable.
- Fold in the chopped peanut butter cups until evenly distributed.
- Once the cake is completely cool, gently unroll it. Spread the peanut butter cup filling evenly over the surface, all the way to the edges.
- Re-roll the cake without the towel, starting from the same short end, and place it seam side down on a serving platter or tray.
- For the ganache, place the chocolate chips in a heatproof bowl. Heat the remaining 1/2 cup heavy cream in a small saucepan or microwave until steaming with small bubbles at the edges.
- Pour the hot cream over the chocolate chips and let stand for 2 minutes, then stir slowly from the center out until smooth and glossy.
- Let the ganache cool for a few minutes until slightly thickened, then spread or drizzle it over the cake roll, covering the top and sides as desired.
- Chill the cake roll for 30 minutes, or until the filling is firm and the ganache is set to a soft, sliceable finish.
- Slice with a sharp knife, wiping the blade between cuts for clean spirals. Garnish with extra chopped peanut butter cups if desired and serve chilled or slightly cool.
Notes
- Roll the cake while it is still very warm to help prevent cracking.
- Make sure the cake is fully cool before adding the filling so the frosting does not melt.
- You can chill the filled but unglazed roll for several hours, then add ganache just before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- Make sure the cake is fully cool before adding the filling so the frosting does not melt.
- You can chill the filled but unglazed roll for several hours, then add ganache just before serving.
- Store leftovers covered in the refrigerator for up to 3 days.