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Peanut Butter Cup Chocolate Roll

A magnificent chocolate sponge cake roll swirled with rich peanut butter filling, covered in dark chocolate ganache, and topped with chopped peanut butter cups.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Chilling/Cooling 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Autumn
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sponge Cake
  • 3/4 cup all-purpose flour approx 95g, leveled
  • 1/3 cup unsweetened cocoa powder approx 35g
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 4 large eggs at room temperature
  • 3/4 cup granulated sugar approx 150g, divided
  • 2 tbsp vegetable oil crucial for flexibility
  • 2 tbsp buttermilk or water
  • 1 tsp vanilla extract
  • 2 tbsp extra cocoa powder for dusting the towel
Peanut Butter Filling
  • 1 cup creamy peanut butter non-natural, stabilized type
  • 0.5 cup unsalted butter 1 stick, softened
  • 1.5 cups powdered sugar approx 180g, sifted
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream or milk
Ganache & Toppings
  • 1 cup semi-sweet chocolate chips approx 170g
  • 0.5 cup heavy cream approx 120ml
  • 1 tbsp corn syrup optional, for gloss
  • 12 mini peanut butter cups chopped

Equipment

  • Jelly roll pan (approx. 10x15 in)
  • Electric stand mixer
  • Large clean kitchen towel
  • Parchment paper
  • Offset spatula
  • Mixing bowls
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a standard 10x15 inch jelly roll pan with greased parchment paper.
  2. Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat eggs and 1/2 cup sugar on high speed until thick, pale, and forming ribbons (3-5 minutes). Beat in vegetable oil, buttermilk, and vanilla on low.
  4. Fold dry ingredients into egg mixture by hand in two batches, being careful not to deflate.
  5. Spread batter evenly in pan; bake 12–15 minutes until top springs back. While baking, prepare a thin kitchen towel dusted generously with cocoa powder.
  6. Immediately flip the hot cake onto the towel, peel off parchment, and gently roll the cake and towel up together from a narrow end. Cool completely on a rack.
  7. Beat filling ingredients (peanut butter, butter, sugar, vanilla, and 2-3 tbsp cream) until fluffy.
  8. Unroll the cooled cake. Spread filling evenly, leaving a small border. Carefully re-roll the cake. Place seam-side down on a platter and chill for 30 minutes.
  9. Heat heavy cream until simmering; pour over chocolate chips. Let sit 5 mins, then whisk until smooth. Cool slightly, then pour ganache over the chilled cake roll.
  10. Top ganache immediately with chopped peanut butter cups. Chill for 15 minutes before serving.

Notes

Using commercial, non-natural peanut butter for the filling is crucial for stability. Natural peanut butter is fine for the toppings. Don't skip the hot roll step; it prevents cracking.