Looking for a delightful treat? This Decadent Peanut Butter Cup Chocolate Roll recipe is sure to impress with its rich flavors and easy preparation. Filled with creamy peanut butter and topped with a luxurious chocolate ganache, this dessert combines the best of both worlds—chocolate and peanut butter. It’s perfect for family gatherings and special occasions!
Why You’ll Love This Decadent Peanut Butter Cup Chocolate Roll
This dessert is a chocolate lover’s dream. The light, fluffy sponge cake melts in your mouth, while the creamy peanut butter filling adds a nutty richness. Topped with a smooth ganache and crunchy peanut butter cups, this roll is indulgent yet simple enough for any home baker. Whether it’s a birthday, holiday, or just a regular day, this dessert is sure to please everyone at the table.
How to Make Decadent Peanut Butter Cup Chocolate Roll
Ingredients:
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¾ cup sugar
- 4 large eggs
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2–3 tbsp heavy cream
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 6–8 peanut butter cups, chopped
Step-by-Step Instructions:
Bake Sponge:
Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper. In a large bowl, whisk the eggs and sugar together until pale and fluffy. Gently fold in the flour, cocoa powder, vegetable oil, vanilla extract, and a pinch of salt. Spread the batter evenly in the prepared pan. Bake for 12–15 minutes until set.
Roll Sponge:
While the sponge is still warm, carefully invert it onto a clean towel dusted with cocoa powder. Gently roll it up, starting at one end. Allow it to cool in this rolled shape.
Make Filling:
In a mixing bowl, beat together the creamy peanut butter and softened butter until smooth. Gradually add the powdered sugar and enough heavy cream to achieve a light fluffiness.
Assemble Roll:
Unroll the cooled sponge carefully. Spread the peanut butter filling evenly over the surface of the sponge. Roll it up tightly again and place it seam-side down. Chill the roll in the refrigerator for about 30 minutes.
Prepare Ganache:
In a small saucepan, heat the ½ cup of heavy cream until it starts to steam. Pour it over the semi-sweet chocolate chips in a bowl. Stir the mixture until smooth and glossy.
Finish:
Spread the warm ganache over the chilled chocolate roll. Just before serving, sprinkle the chopped peanut butter cups on top for an extra treat.
Serve:
Slice the chocolate roll into rounds and serve to your eager guests. Enjoy a slice of this delicious dessert!
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How to Serve Decadent Peanut Butter Cup Chocolate Roll
Serve this delectable chocolate roll on a beautiful dessert platter. You can plate the slices with a drizzle of extra ganache or a scoop of vanilla ice cream for a more indulgent experience. Pair it with a cup of coffee or tea for a perfect afternoon treat.
How to Store Decadent Peanut Butter Cup Chocolate Roll
To keep your chocolate roll fresh, wrap it tightly in plastic wrap and store it in the refrigerator. It stays fresh for up to 3 days. For longer storage, you can freeze the roll. Just slice it first, place the slices in an airtight container, and freeze for up to 2 months. Thaw in the refrigerator before serving.
Tips to Make Decadent Peanut Butter Cup Chocolate Roll Perfect
- Don’t Overmix the Batter: When folding the dry ingredients into the wet ingredients, be gentle. Overmixing can make the sponge cake dense.
- Use High-Quality Chocolate: For the ganache, using good quality semi-sweet chocolate chips will make a big difference in taste.
- Chill Thoroughly: Allow the roll to chill after assembly for best slicing, as it helps the filling set.
Flavor Variations
You can personalize this recipe in a few simple ways. Consider adding chopped nuts like walnuts or almonds to the filling or incorporating different flavored chocolate chips, such as dark chocolate or white chocolate. For a minty variation, mix mint extract into the ganache!
Pro Tips for Success
- Parchment Paper Is Key: Always line your pan with parchment paper to ensure easy lifting of the sponge.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for the best mixing results.
- Use a Kitchen Timer: Timing is critical for baking. Set a timer so you don’t forget about the sponge cake in the oven!
FAQs About Decadent Peanut Butter Cup Chocolate Roll
Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Check that your cocoa powder is also gluten-free.
What if I don’t have semi-sweet chocolate chips?
If you don’t have semi-sweet chocolate chips, you could use milk chocolate or dark chocolate chips as a substitute. Just note that this will change the sweetness and intensity of the ganache slightly.
How can I make the roll more peanut buttery?
For an extra peanut butter flavor, you can mix some crushed peanut butter cups into the filling or drizzle additional melted peanut butter on top before the ganache sets.
Final Thoughts
This Decadent Peanut Butter Cup Chocolate Roll is not only easy but also a fabulous dessert that will surely be the highlight of any meal. With a few simple ingredients and straightforward steps, you can create a mouthwatering treat that will impress family and friends alike. Whether celebrating a special occasion or just treating yourself, this chocolate roll is a must-try!
Decadent Peanut Butter Cup Chocolate Roll
Ingredients
For the Sponge Cake
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¾ cup sugar
- 4 large eggs Room temperature
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 pinch salt
For the Peanut Butter Filling
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened Room temperature
- 1½ cups powdered sugar
- 2-3 tbsp heavy cream Adjust for desired fluffiness
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips High-quality recommended
- ½ cup heavy cream For ganache
For Topping
- 6-8 pieces peanut butter cups, chopped
Instructions
Bake Sponge
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a large bowl, whisk the eggs and sugar together until pale and fluffy.
- Gently fold in the flour, cocoa powder, vegetable oil, vanilla extract, and a pinch of salt.
- Spread the batter evenly in the prepared pan and bake for 12–15 minutes until set.
Roll Sponge
- While the sponge is still warm, carefully invert it onto a clean towel dusted with cocoa powder.
- Gently roll it up, starting at one end, and allow it to cool in this rolled shape.
Make Filling
- In a mixing bowl, beat together the creamy peanut butter and softened butter until smooth.
- Gradually add the powdered sugar and enough heavy cream to achieve a light fluffiness.
Assemble Roll
- Unroll the cooled sponge carefully and spread the peanut butter filling evenly over the surface.
- Roll it up tightly again and place it seam-side down. Chill the roll in the refrigerator for about 30 minutes.
Prepare Ganache
- In a small saucepan, heat the ½ cup of heavy cream until it starts to steam.
- Pour it over the semi-sweet chocolate chips in a bowl and stir until smooth and glossy.
Finish
- Spread the warm ganache over the chilled chocolate roll.
- Just before serving, sprinkle the chopped peanut butter cups on top.
Serve
- Slice the chocolate roll into rounds and serve to your eager guests.