Peanut Butter Cup Chocolate Roll
Indulge in this rich and creamy Peanut Butter Cup Chocolate Roll, featuring a fluffy chocolate sponge cake filled with luscious peanut butter cream and chopped peanut butter cups.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 peanut butter cups, chopped
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a large bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes.
- In a separate bowl, sift together cocoa powder, flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes until the cake springs back when touched.
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar; peel off parchment paper.
- Roll the cake up in the towel from the short end and let cool completely.
- In a mixing bowl, whip heavy cream until soft peaks form.
- In another bowl, combine peanut butter, powdered sugar, and vanilla extract until smooth.
- Fold whipped cream into the peanut butter mixture gently.
- Unroll the cooled cake and spread the peanut butter filling evenly over the surface.
- Sprinkle chopped peanut butter cups over the filling.
- Roll the cake back up tightly without the towel. Chill for at least 1 hour before serving.
- Dust with powdered sugar before slicing and serving.
Notes
For an extra chocolate punch, drizzle melted chocolate over the roll before chilling, or serve with vanilla ice cream for a decadent treat.