Peanut Butter Cup Chocolate Roll
This Peanut Butter Cup Chocolate Roll is a rich and decadent dessert combining smooth peanut butter cream with a moist chocolate sponge, perfect for any chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 6 peanut butter cups, chopped
- 2 tablespoons butter, melted
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs and granulated sugar with an electric mixer until thick and pale, about 5 minutes.
- Gently fold in cocoa powder, flour, and salt until just combined. Stir in vanilla extract.
- Pour batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 12-15 minutes or until the cake springs back when lightly touched.
- While warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
- Roll the cake up with the towel starting from the short edge. Let cool completely.
- In a medium bowl, beat peanut butter, powdered sugar, and heavy cream until smooth and fluffy.
- Unroll the cooled cake gently and spread the peanut butter filling evenly over the surface. Sprinkle chopped peanut butter cups over the filling.
- Roll the cake back up without the towel. Brush melted butter over the top to keep it moist.
- Chill in the refrigerator for at least 1 hour before slicing.
- Dust the top with powdered sugar just before serving.
Notes
For an extra chocolaty touch, drizzle melted dark chocolate over the roll before chilling. Serve with a scoop of vanilla ice cream for a delightful dessert.