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Peanut Butter Cup Chocolate Roll

Decadent Peanut Butter Cup Chocolate Roll for Easy Indulgence

This Peanut Butter Cup Chocolate Roll combines rich chocolate and creamy peanut butter in a visually stunning dessert.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Sponge Cake
  • 1 cup All-Purpose Flour substitute with gluten-free flour for gluten-free version
  • 1/2 cup Cocoa Powder use unsweetened
  • 1 tsp Baking Powder
  • 1/4 tsp Salt reduce for low-sodium diets
  • 4 large Eggs can be replaced with flax eggs for vegan options
  • 1 cup Granulated Sugar coconut sugar or erythritol are alternatives
  • 1/4 cup Vegetable Oil can use melted coconut oil or applesauce
  • 1 tsp Vanilla Extract use pure vanilla for best flavor
  • 1/2 cup Milk almond milk or oat milk for dairy-free
For the Filling
  • 1 cup Peanut Butter or almond butter for nut allergies
  • 2 cups Powdered Sugar sift to avoid lumps
  • 1 cup Heavy Cream or coconut cream for non-dairy
  • 1 cup Chopped Peanut Butter Cups or any preferred chocolate candy
For Optional Ganache
  • 1/2 cup Heavy Cream or dairy-free chocolate chips for vegan
  • 1 cup Chocolate Chips your favorite type

Equipment

  • Jelly roll pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Parchment Paper
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Whisk together all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl.
  3. Beat eggs and sugar together in a large mixing bowl until thick and pale, then mix in oil, milk, and vanilla.
  4. Fold the dry mixture into the wet ingredients gently until no visible flour streaks remain.
  5. Spread the batter in the prepared pan and bake for 10-12 minutes until it springs back when pressed.
  6. Invert the cake onto a sugar-sprinkled towel, peel off parchment, and roll the cake tightly with the towel.
  7. Beat peanut butter and powdered sugar until smooth, then fold in heavy cream and vanilla, and add chopped cups.
  8. Unroll the cooled cake, spread the filling evenly, and re-roll tightly, seam side down.
  9. For ganache, heat cream in a saucepan, pour over chocolate chips, let sit, then stir until smooth.
  10. Chill the roll for at least 30 minutes, slice, and serve cold.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Make-ahead by preparing a day in advance and chilling until ready to serve.

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