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Peanut Butter Cup Chocolate Roll

A decadent, moist chocolate sponge cake rolled with a creamy, rich peanut butter filling, topped with dark chocolate ganache and crushed peanut butter cups.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sponge Cake
  • 4 large eggs room temperature
  • 0.75 cup granulated sugar
  • 0.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder plus extra for dusting
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp brewed coffee or water
Peanut Butter Filling
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1 cup creamy peanut butter conventional, not natural
  • 1.5 cups powdered sugar
  • 0.25 cup heavy whipping cream
  • 1 tsp vanilla extract
Ganache Topping
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream
  • 6-8 miniature peanut butter cups chopped

Equipment

  • 10x15-inch jelly roll pan
  • Parchment paper
  • Clean kitchen towel
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and grease lightly.
  2. Sift together flour, cocoa powder, baking powder, and salt in a bowl.
  3. Whip eggs for 2 minutes until frothy. Gradually add sugar and beat on high for 5 minutes until pale and tripled in volume.
  4. Gently mix in vanilla extract and brewed coffee.
  5. Carefully fold the dry ingredients into the egg mixture in three additions.
  6. Spread batter evenly into the prepared pan. Bake for 10-12 minutes until the cake springs back to the touch.
  7. Immediately invert the hot cake onto a cocoa-dusted kitchen towel. Peel off parchment and roll the cake up inside the towel. Let cool completely.
  8. Beat cream cheese and butter until smooth. Add peanut butter and vanilla. Gradually mix in powdered sugar, then beat in heavy cream until fluffy.
  9. Unroll the cooled cake, spread the filling evenly leaving a border, and re-roll the cake without the towel.
  10. For ganache, pour hot simmering cream over chocolate chips. Let sit 5 minutes, then whisk until smooth.
  11. Pour ganache over the rolled cake and immediately top with chopped peanut butter cups. Chill for 1 hour before serving.

Notes

Ensure your eggs are at room temperature to achieve the fluffiest sponge cake possible.