Description
A rich chocolate sponge rolled with creamy peanut butter filling and crunchy peanut butter cups, perfect for dessert lovers.
Ingredients
Scale
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 3/4 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil or melted butter
- 1/4 cup milk, warmed
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/2 to 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups plus extra for garnish
- 6 ounces semisweet chocolate, chopped
- 1/3 cup heavy cream for ganache
- Sea salt, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line the pan with parchment.
- Whisk the dry ingredients in a bowl and set them aside.
- Beat the eggs and sugar until pale and fluffy, about 5 minutes.
- Fold in the oil, milk, and vanilla gently.
- Sift the dry mix over the egg mix and fold until just combined.
- Pour the batter into the prepared pan and smooth it to the edges.
- Bake until the cake springs back and a toothpick comes out clean, about 10 to 12 minutes.
- Lay a clean towel on the counter and dust it lightly with cocoa or powdered sugar.
- Invert the warm cake onto the towel and remove the parchment.
- Roll the cake from the short side with the towel inside and let it cool rolled up.
- Beat the cream cheese and butter until smooth, then add peanut butter and vanilla.
- Add powdered sugar slowly until the filling is smooth and spreadable.
- Unroll the cooled cake gently, spread the filling evenly, and sprinkle chopped peanut butter cups.
- Roll the cake back tightly without the towel and wrap it in plastic wrap.
- Chill the roll for at least two hours to set.
- Heat cream until it steams, pour over chopped chocolate, let sit one minute, then stir to make ganache.
- Spread ganache over the chilled roll and add extra chopped cups and a pinch of sea salt if you like.
- Chill again briefly to let the ganache set, then slice with a sharp knife and serve.
Notes
Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: peanut butter, chocolate, dessert, cake, roll