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Peanut Butter Cup Chocolate Roll

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A decadent peanut butter cup chocolate roll combining rich chocolate sponge cake with creamy peanut butter filling, perfect for dessert lovers craving a sweet treat.

Ingredients

Scale
  • 4 large eggs
  • 2/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 peanut butter cups, chopped
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
  2. In a large bowl, beat eggs with granulated sugar until thick and pale.
  3. Sift together cocoa powder, flour, baking powder, and salt; gently fold into the egg mixture.
  4. Pour batter into prepared pan and spread evenly.
  5. Bake for 12-15 minutes until the cake springs back when touched.
  6. While warm, invert cake onto a clean kitchen towel dusted with powdered sugar; carefully peel off parchment paper.
  7. Roll the cake up in the towel from the short side and let cool completely.
  8. In a medium bowl, mix peanut butter, softened butter, powdered sugar, and vanilla until smooth.
  9. Unroll the cooled cake and spread the peanut butter filling evenly over the surface.
  10. Sprinkle chopped peanut butter cups over the filling.
  11. Carefully re-roll the cake without the towel and place seam-side down on a serving platter.
  12. Chill for at least 30 minutes before slicing. Dust with additional powdered sugar if desired.

Notes

For an extra chocolate boost, drizzle melted chocolate over the top before chilling, or add chopped peanuts inside the filling for crunch.

Find it online: https://thefoodieplanner.com/peanut-butter-cup-chocolate-roll/