Peanut Butter Cup Chocolate Roll Cake
A soft chocolate sponge filled with airy peanut butter cream and chopped peanut butter cups, this roll cake is a delightful treat that's easy to make at home.
Ingredients
For the Cake
- 4 large large eggs, room temperature
- 3/4 cup granulated sugar 150g
- 1/2 cup unsweetened cocoa powder 40g
- 1/2 cup all-purpose flour 65g
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Peanut Butter Filling
- 3/4 cup heavy whipping cream, cold 180ml
- 1/2 cup creamy peanut butter 125g
- 1/4 cup powdered sugar 30g
- 1 tsp vanilla extract for filling
- 1 pinch salt optional
- 1/2 cup mini peanut butter cups, chopped 75g
For the Ganache
- 1/4 cup heavy cream 60ml
- 100 g semi-sweet chocolate, chopped 3.5 oz
For Topping
- Extra peanut butter cups
- Crushed peanuts optional
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
- In a bowl, beat eggs and granulated sugar for 5 minutes until thick and pale. Add 1 tsp vanilla extract and mix.
- In another bowl, sift together cocoa powder, flour, baking powder, and 1/4 tsp salt.
- Gently fold the dry mixture into the egg mixture until just combined. Do not overmix.
- Spread batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.
- Immediately flip the cake onto a clean towel dusted with cocoa powder or powdered sugar. Peel off the parchment.
- Roll the cake up gently inside the towel and let it cool completely rolled.
Making the Filling
- For the peanut butter filling: beat cold heavy cream until soft peaks form.
- In a separate bowl, mix peanut butter, powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth.
- Fold whipped cream into the peanut butter mixture until light and fluffy.
- Stir in chopped mini peanut butter cups.
- Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface.
Assembly
- Roll the cake back up tightly (without the towel). Wrap in plastic wrap and chill in the fridge for at least 1 hour to set.
Making the Ganache
- For the ganache: heat 1/4 cup heavy cream until just simmering.
- Pour over chopped chocolate and let sit 1 minute, then stir until smooth.
- Let ganache cool slightly.
- Pour ganache over the rolled cake, top with extra chopped peanut butter cups and crushed peanuts if you like.
- Chill briefly to set before slicing cleanly.
Notes
Wrap the cake tightly in plastic wrap and store in the fridge for up to 4 days. You can freeze slices individually in airtight containers for up to 2 months. Thaw in the fridge before serving.