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–+ servings
Peanut Butter Cup Chocolate Roll

Decadent Peanut Butter Cup Chocolate Roll

A rich and velvety Peanut Butter Cup Chocolate Roll filled with creamy peanut butter frosting and chunks of peanut butter cups.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3/4 cup All-purpose flour Substitute with gluten-free flour blend for gluten-free version.
  • 1/2 cup Unsweetened cocoa powder Use dutch-processed cocoa for a deeper taste.
  • 1 teaspoon Baking powder Ensure it’s fresh for best results.
  • 1/4 teaspoon Salt Optional for those on a low-sodium diet.
  • 3 large Eggs (room temperature) Flax eggs work for a vegan option.
  • 1 cup Granulated sugar Coconut sugar can be used for a lower glycemic index.
  • 1/4 cup Vegetable oil Swap for melted coconut oil or applesauce for reduced fat.
  • 1 teaspoon Vanilla extract Using pure extract is recommended.
  • 1/4 cup Milk Replace with almond or coconut milk for a dairy-free choice.
For the Filling
  • 1/2 cup Creamy peanut butter Consider almond or cashew butter as alternatives.
  • 1 cup Powdered sugar Use monk fruit sweetener for a low-sugar option.
  • 1/2 cup Heavy cream Swap with coconut cream for vegan adaptation.
  • 1/2 cup Chopped peanut butter cups Any chocolate candy can be substituted.
For the Ganache
  • 1 cup Semi-sweet chocolate chips Dark chocolate can provide a richer taste.
  • 1/2 cup Heavy cream Coconut cream can also be used for a vegan version.

Equipment

  • jelly roll pan
  • Mixing Bowls
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
  3. In a large mixing bowl, beat the eggs and sugar on medium speed for about 4-5 minutes until thick and pale.
  4. Gently mix in the vegetable oil, milk, and vanilla extract. Gradually fold in the dry mixture until combined.
  5. Spread the batter evenly in the prepared pan and bake for 10-12 minutes until just set.
  6. Carefully invert the cake onto a sugared towel and roll it tightly while still warm. Let cool completely.
  7. Beat together the peanut butter and powdered sugar, then add cream and vanilla until fluffy. Fold in peanut butter cups.
  8. Unroll the cake and spread the filling evenly; re-roll it tightly, seam-side down.
  9. To make the ganache, heat the heavy cream until simmering, pour over chocolate chips, and stir until smooth.
  10. Drizzle ganache over the roll and chill for at least 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 34gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 180mgPotassium: 220mgFiber: 2gSugar: 24gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1.5mg

Notes

Chill the filled roll before slicing to ensure clean edges in each slice.

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