Decadent Peanut Butter Cup Chocolate Roll Recipe – Easy Indulgent Dessert Idea
This decadent peanut butter cup chocolate roll recipe is a rich and creamy dessert made with chocolate cake, peanut butter filling, and topped with chocolate drizzle and peanut butter cups. Perfect for parties, holidays, or indulgent sweet cravings.
Equipment
- Jelly roll pan (10x15-inch)
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk and spatula
- Saucepan (for ganache)
Ingredients
Sponge Cake:
- 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
Peanut Butter Cream Filling:
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2–3 tbsp heavy cream
Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Decoration:
- 6–8 peanut butter cups, chopped
Instructions
- Bake Sponge: Preheat oven to 350°F (175°C). Line jelly roll pan with parchment. Whisk eggs and sugar until pale and fluffy. Fold in flour, cocoa, oil, vanilla, and salt. Spread batter evenly. Bake 12–15 minutes.
- Roll Sponge: While warm, invert onto a towel dusted with cocoa powder. Roll up gently and let cool.
- Make Filling: Beat peanut butter and butter until smooth. Add powdered sugar and cream until fluffy.
- Assemble Roll: Unroll sponge, spread filling evenly, then roll tightly. Chill for 30 minutes.
- Prepare Ganache: Heat cream until steaming. Pour over chocolate chips. Stir until smooth.
- Finish: Spread ganache over roll. Sprinkle chopped peanut butter cups on top.
- Serve: Slice into rounds and enjoy.
Notes
- Prevent Cracks: Roll sponge while warm and use parchment for easy removal.
- Flavor Boost: Add caramel drizzle or sea salt for extra indulgence.
- Make Ahead: Roll can be refrigerated overnight; add ganache just before serving.
- Freezer-Friendly: Wrap tightly and freeze up to 1 month.
- Serving Idea: Garnish with whipped cream or extra peanut butter cups for presentation.