Step 1: Prepare the Chocolate Sponge Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until thick and pale. Add the vanilla extract.
- Add Wet and Dry Ingredients: Gradually add the oil and milk to the egg mixture, mixing on low speed. Gently fold in the dry ingredients until just combined.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll Cake: Dust a clean kitchen towel with powdered sugar. Immediately invert the hot cake onto the towel, peel off the parchment paper, and roll the cake up in the towel, starting from the short side. Let it cool completely.
Step 2: Prepare the Peanut Butter Filling
- Beat Ingredients: In a large bowl, beat the peanut butter and softened butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth. Add heavy cream as needed to achieve a spreadable consistency.
Step 3: Assemble the Cake Roll
- Unroll Cake: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface.
- Reroll Cake: Gently reroll the cake (without the towel) and place it seam-side down on a serving platter.
Step 4: Prepare the Chocolate Ganache
- Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat.
- Add Chocolate: Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes, then stir until smooth and glossy.
Step 5: Decorate and Serve
- Pour Ganache: Pour the chocolate ganache over the cake roll, allowing it to drip down the sides.
- Garnish: Sprinkle the chopped peanut butter cups over the top of the ganache.
- Chill and Serve: Refrigerate the cake roll for at least 30 minutes to set the ganache. Slice and serve.
Cooking Tips and Variations
- Nut-Free Option: For a nut-free version, use sunflower seed butter or another nut-free spread in place of peanut butter.
- Flavor Variations: Add a tablespoon of instant espresso powder to the cake batter for a mocha flavor.
- Filling Variations: Mix in some mini chocolate chips or chopped peanuts into the peanut butter filling for added texture.
Conclusion
A Peanut Butter Cup Cake Roll is a decadent and delightful dessert that’s perfect for any special occasion. The combination of chocolate sponge cake, creamy peanut butter filling, and rich chocolate ganache makes this cake roll irresistible. Enjoy making and sharing this indulgent treat with your family and friends.
Key Takeaway
Peanut Butter Cup Cake Roll offers a rich and satisfying dessert that’s full of delicious flavors. This easy-to-follow recipe results in a beautiful and impressive cake roll that’s perfect for any celebration. Enjoy the delightful combination of chocolate and peanut butter in this irresistible dessert!