Peanut Butter Cup Chocolate Roll
This peanut butter cup chocolate roll delivers showstopping bakery results right in your home kitchen. The soft chocolate sponge and fluffy peanut butter mousse create a match made in dessert heaven.
Equipment
- 10x15-inch Jelly Roll Pan
- Clean Kitchen Towel
- Electric hand mixer
Ingredients
Chocolate Sponge Cake
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 4 large eggs room temperature
- 0.75 cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 0.25 cup milk
Peanut Butter Filling
- 0.75 cup creamy peanut butter
- 0.5 cup powdered sugar
- 0.5 cup heavy cream
- 1 tsp vanilla extract
- 1 cup peanut butter cups chopped
Optional Ganache Topping
- 0.5 cup heavy cream
- 0.75 cup semi-sweet chocolate chips
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and grease lightly with cooking spray.
- In a large bowl, beat the eggs and sugar for four minutes until thick, pale, and ribbon-like. Beat in the vegetable oil, milk, and vanilla extract.
- Whisk the flour, cocoa powder, baking powder, and salt together. Fold gently into the egg foam until no dry cocoa streaks remain.
- Pour the batter into your lined pan and smooth the top. Bake for 12 minutes at 350°F (175°C) until the cake springs back when touched.
- Immediately turn the hot cake onto a towel dusted with powdered sugar. Peel off parchment. Roll cake and towel together from the short end. Cool for 50 minutes.
- Beat peanut butter, powdered sugar, cream, and vanilla until fluffy. Gently unroll cake, spread filling, and scatter chopped candy. Roll back up tightly and chill before serving.