Introduction to Peanut Butter Cup Chocolate Roll
I know all too well how meal prep can sometimes feel like a daunting task. But what if I told you that the Peanut Butter Cup Chocolate Roll is here to save the day? This delightful dessert combines the rich taste of chocolate with creamy peanut butter, creating a treat that’s perfect for any occasion. Whether you need an impressive dish for guests or a sweet surprise for your family, this recipe is sure to bring joy to your kitchen. Roll into deliciousness with minimal fuss and all the flavor!
Why You’ll Love This Peanut Butter Cup Chocolate Roll
This Peanut Butter Cup Chocolate Roll is everything you crave in a dessert: it’s quick to make and bursting with flavor! Imagine creating a show-stopping treat that looks impressive yet requires minimal time in the kitchen. You can whip it up for last-minute gatherings or to brighten your family’s day. Plus, who can resist the irresistible combination of chocolate and peanut butter? It’s simply heavenly!
Ingredients for Peanut Butter Cup Chocolate Roll
Gathering the right ingredients is essential for creating your Peanut Butter Cup Chocolate Roll. Here’s what you’ll need to bring this sweet delight to life:
- Chocolate Sponge Cake: This forms the base of your roll. It’s light, airy, and oh-so-decadent!
- All-purpose flour: This works as the backbone for your cake, giving it structure.
- Unsweetened cocoa powder: This adds a rich, chocolatey flavor that complements the peanut butter.
- Baking powder: A little leavening magic helps your cake rise to fluffy heights.
- Salt: Just a pinch enhances the flavors, balancing the sweetness.
- Large eggs: They add richness and moisture, vital for a soft texture.
- Granulated sugar: This sweetens your cake beautifully, ensuring every bite is a treat.
- Vegetable oil: For added moisture, giving the cake an irresistible tenderness.
- Vanilla extract: Just a splash adds a warm, comforting aroma to your roll.
- Milk: This helps to create a smooth batter, ensuring a lovely texture.
- Peanut Butter Filling: The star of the show! Creamy peanut butter creates a luscious layer within your roll.
- Powdered sugar: This adds sweetness and helps to stabilize the filling.
- Heavy cream: When whipped, it makes the filling light and fluffy, oh-so-delicious!
- Chocolate ganache topping (optional): For those who want an extra layer of indulgence! It adds a glossy finish and an additional chocolatey treat.
- Chopped peanut butter cups: These are the secret bite-sized surprises mixed into your filling – because who doesn’t love a good peanut butter cup?
How to Make Peanut Butter Cup Chocolate Roll
Now comes the fun part—putting together this Peanut Butter Cup Chocolate Roll! Follow these simple steps, and soon you’ll have a sweet masterpiece ready to share with your loved ones. Let’s dive into the deliciousness!
Step 1: Prepare the Pan
First, preheat your oven to 350°F. This is key to baking the perfect cake.
Next, line a jelly roll pan with parchment paper, making sure there’s overhang on the sides. This helps you easily lift the cake later. Lightly grease the parchment to ensure it doesn’t stick!
Step 2: Prepare the Cake Batter
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Mixing the dry ingredients first ensures everything blends smoothly.
In a separate large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes. You want a thick, pale mixture that has tripled in volume. This adds an airy texture to your cake.
Now, gently mix in the vegetable oil, vanilla extract, and milk. Just combine them until barely mixed—in this cake, less is more!
Finally, fold the dry ingredients into the egg mixture using a spatula. Make sure to mix until no streaks remain for a consistent batter.
Step 3: Bake the Cake
Pour the cake batter evenly into your prepared pan, smoothing the top with a spatula.
Bake for 10 to 12 minutes. The cake should spring back lightly when touched. Remember, overbaking can make it dry, so keep an eye on it!
Step 4: Roll the Cake
As soon as the cake is out of the oven, invert it onto the prepared sugared towel. This will prevent it from sticking.
Carefully peel off the parchment paper. Now, starting from the short end, roll the cake up with the towel inside. This helps shape it while it cools. Let it cool completely while rolled—it’s like crafting a cozy little cake burrito!
Step 5: Make the Peanut Butter Filling
In a bowl, beat the creamy peanut butter with the powdered sugar until smooth. This should take just a minute or two.
Next, add the heavy cream and vanilla extract. Beat until it’s light and spreadable. Now, gently fold in the chopped peanut butter cups. Trust me; this filling is a game-changer!
Step 6: Assemble the Roll
Carefully unroll the cooled cake. You’ll see its lovely shape waiting to be filled.
Spread the peanut butter filling evenly over the surface. Leave a little border around the edges to prevent any spills. Now comes the fun part: re-roll the cake tightly, but do this without the towel this time. Place the seam-side down on a serving platter.
Step 7: Prepare the Chocolate Ganache
For the ganache, heat the heavy cream just until it’s steaming. Pour it over the chocolate chips in a bowl and let it sit for 2 minutes. This allows the chocolate to melt perfectly.
After two minutes, stir until the mixture is smooth and glossy. Drizzle or spread this divine ganache over your cake. Let it set for a bit before slicing into your Peanut Butter Cup Chocolate Roll!
Tips for Success
- Set all your ingredients out beforehand to streamline the process.
- Use a kitchen scale for precise measurements if you have one.
- Don’t skip the sugared towel—it’s essential for a smooth roll.
- Let the ganache cool slightly before pouring to avoid it melting your filling.
- Experiment with different nut butters for a unique twist!
Equipment Needed
- Jelly roll pan: If you don’t have one, a half-sheet pan works just fine.
- Parchment paper: Wax paper can serve as an alternative, but it may not release as easily.
- Mixing bowls: Any size will do, though one large and one medium makes it easier.
- Hand or stand mixer: A whisk can work too, but it’ll take more elbow grease!
- Rubber spatula: Essential for folding in your ingredients without deflating the batter.
Variations of Peanut Butter Cup Chocolate Roll
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a deliciously inclusive dessert.
- Dark Chocolate Delight: Use dark cocoa powder instead of unsweetened for a richer flavor profile.
- Nut-Free Alternative: Swap peanut butter with sunflower seed butter to accommodate nut allergies.
- Healthier Version: Replace granulated sugar with maple syrup or a sugar substitute for a healthier dessert.
- Chocolate Chip Mix-In: Add semi-sweet chocolate chips to the peanut butter filling for extra chocolatey goodness!
Serving Suggestions
- Pair with a scoop of vanilla ice cream for a delightful contrast in temperature.
- Serve alongside fresh berries for a pop of color and freshness.
- A drizzle of caramel sauce elevates the dessert further.
- Dust with cocoa powder or powdered sugar for an elegant finish.
- Offer a rich cup of coffee to balance the sweetness.
FAQs about Peanut Butter Cup Chocolate Roll
Can I make this Peanut Butter Cup Chocolate Roll ahead of time?
Absolutely! You can prepare the roll a day in advance. Just store it wrapped tightly in plastic wrap in the fridge. The ganache can also be made ahead; just pour it on shortly before serving for a glossy appearance.
What if I don’t have heavy cream for the filling?
If you don’t have heavy cream, you can use whipped topping as a substitute, although it may slightly alter the filling’s texture. Alternatively, using milk will work, but the filling might not be as rich and creamy.
How can I store leftovers?
Store any leftover Peanut Butter Cup Chocolate Roll in an airtight container in the fridge. It should stay fresh for about 3 to 4 days, though I doubt it’ll last that long!
Can I freeze the roll?
Yes! Freezing is an option too. Wrap the roll tightly in plastic wrap and aluminum foil. It can be frozen for up to two months. Just thaw it in the fridge overnight before serving.
How can I make this a lighter dessert?
Skipping the ganache is a great way to lighten things up. You could also try using a sugar substitute or Greek yogurt in the filling to reduce calories without sacrificing flavor.
Final Thoughts
Every time I make the Peanut Butter Cup Chocolate Roll, it fills my kitchen with warmth and sweet aromas. This dessert isn’t just about taste; it’s about the smiles and joy it brings to my family and friends. The delightful combination of chocolate and peanut butter creates a comforting experience, making it perfect for celebrations or cozy nights in. Plus, it’s an easy recipe for busy moms like us! So roll up your sleeves, create this treat, and bask in the happiness it brings. Trust me, it’s sure to become a beloved family favorite!
Print
Peanut Butter Cup Chocolate Roll
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (includes cooling time)
- Yield: Serves 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delectable chocolate roll filled with creamy peanut butter and topped with chocolate ganache.
Ingredients
- Chocolate Sponge Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Add-Ins
- 1 cup chopped peanut butter cups
- Optional Chocolate Ganache Topping
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a jelly roll pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment.
- Dust a clean kitchen towel generously with powdered sugar; set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs and granulated sugar on high speed for 4 to 5 minutes until thick, pale, and tripled in volume.
- Add vegetable oil, vanilla, and milk, mixing gently until just combined.
- Gently fold the dry ingredients into the egg mixture using a spatula, mixing until no streaks remain.
- Pour the batter evenly into the prepared pan, smoothing the top. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
- Immediately invert the hot cake onto the prepared sugared towel. Carefully peel off the parchment.
- Starting from the short end, roll the cake with the towel inside and allow to cool completely while rolled.
- In a bowl, beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, beating until light and spreadable. Gently fold in chopped peanut butter cups.
- Carefully unroll the cooled cake. Spread the filling evenly across the surface, leaving a border around the edges.
- Re-roll cake tightly without the towel and place seam-side down on a serving platter.
- Heat heavy cream just until steaming. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth, then drizzle or spread ganache over the cake. Allow to set before slicing.
Notes
- Ensure all ingredients are at room temperature for best results.
- The ganache can be left off for a lighter version.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
