Peanut Butter Cup Chocolate Roll Cake
Imagine rolling up a rich chocolate cake filled with creamy peanut butter goodness and topped with decadent ganache. Sounds delicious, right? The Peanut Butter Cup Chocolate Roll Cake is a delightful dessert that combines two classic flavors: chocolate and peanut butter. Perfect for any occasion, this cake is sure to impress friends and family alike!
Why make this recipe?
If you’re a fan of the classic combination of chocolate and peanut butter, then this roll cake is a must-try! It not only looks stunning but also delivers an irresistible taste. This recipe is great for celebrations, special occasions, or simply to satisfy your sweet tooth. Plus, it’s easier to make than it looks!
How to prepare Peanut Butter Cup Chocolate Roll Cake
Ingredients:
- 🍳 4 large eggs, room temperature
- 🧂 3/4 cup (150g) granulated sugar
- 🍫 1/2 cup (40g) unsweetened cocoa powder
- 🌾 1/2 cup (65g) all-purpose flour
- ⏳ 1/2 tsp baking powder
- 🧂 1/4 tsp salt
- 🍦 1 tsp vanilla extract
- 🥛 3/4 cup (180ml) heavy whipping cream, cold
- 🥜 1/2 cup (125g) creamy peanut butter
- 🍬 1/4 cup (30g) powdered sugar
- 🍦 1 tsp vanilla extract
- 🧂 A pinch of salt (optional)
- 🍫 1/2 cup (75g) mini peanut butter cups, chopped
- 🥛 1/4 cup (60ml) heavy cream
- 🍫 100g (3.5 oz) semi-sweet chocolate, chopped (for ganache)
- 🥜 Extra peanut butter cups for topping
- 🍂 Crushed peanuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 15×10-inch jelly roll pan and line it with parchment paper for easy removal.
- In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
- In another bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually add this dry mixture to the egg mixture, stirring gently until combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for about 12-15 minutes or until the cake springs back when lightly pressed.
- Once baked, remove from the oven and immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper and roll up the cake towel and all, starting from a short edge. Let it cool completely.
- While the cake cools, prepare the filling by whipping the cold heavy cream until soft peaks form.
- In another bowl, blend together the peanut butter, powdered sugar, and a pinch of salt (if using). Carefully fold the whipped cream into the peanut butter mixture until smooth and combined. Stir in the chopped mini peanut butter cups.
- Once the cake has cooled, unroll it and spread the peanut butter filling evenly over the surface. Roll the cake back up without the towel this time.
- For the ganache, heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped semi-sweet chocolate in a bowl, letting it sit for a minute before stirring until smooth.
- Drizzle the chocolate ganache over the rolled cake, allowing it to drip down the sides.
- Top with extra peanut butter cups and crushed peanuts, if desired. Slice and enjoy!
How to serve Peanut Butter Cup Chocolate Roll Cake
Serve this delightful roll cake chilled or at room temperature. A simple garnish of extra peanut butter cups on top makes it even more appealing. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream!
How to store Peanut Butter Cup Chocolate Roll Cake
Store any leftover roll cake in an airtight container in the refrigerator for up to 3 days. It can also be wrapped tightly and frozen for up to a month—just thaw it in the refrigerator before enjoying again!
Tips for preparing Peanut Butter Cup Chocolate Roll Cake
- Ensure your eggs are at room temperature for better volume when whipped.
- Be gentle when folding in the whipped cream to keep the filling light and airy.
- If you’re uncertain about rolling the cake, practice a couple of times with a dish towel to build your confidence!
Variations
For a twist, try adding different fillings like marshmallow fluff, or swap peanut butter with Nutella for a hazelnut chocolate roll cake!
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, you can! Just keep in mind that the texture will be slightly different, adding a bit more crunch to the filling.
2. How can I make this cake gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend. Just be sure to check that your cocoa powder is also gluten-free!
3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and keeps well in the refrigerator, making it a great dessert option for parties and gatherings.
Enjoy the delicious blend of flavors in your Peanut Butter Cup Chocolate Roll Cake! 🎉🍰