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Peanut Butter Cup Chocolate Roll

A decadent dessert featuring a flexible, moist chocolate sponge cake rolled around a fluffy peanut butter mousse filling, coated in a glossy chocolate ganache and topped with crushed peanut butter cups.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sponge Cake
  • 4 large eggs room temperature
  • 0.66 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 2 tbsp unsalted butter melted and cooled slightly
  • 1 tbsp strong brewed coffee optional
Peanut Butter Filling
  • 1 cup creamy peanut butter
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.25 cup heavy whipping cream cold
Chocolate Ganache & Topping
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream
  • 1 tbsp light corn syrup
  • 1 cup chopped peanut butter cups for garnish

Equipment

  • 10x15 inch Jelly Roll Pan
  • Parchment paper
  • Clean Kitchen Towel
  • Stand mixer or hand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 10x15 inch jelly roll pan with parchment paper, then grease the paper.
  2. Sift together flour, cocoa powder, baking powder, and salt in a bowl.
  3. In a mixer, beat eggs and granulated sugar on high for 5 minutes until pale, thick, and tripled in volume. Beat in 1 tsp vanilla.
  4. Gently fold the sifted dry ingredients into the egg mixture using a spatula, being careful not to deflate the eggs.
  5. Mix melted butter and coffee, then fold gently into the batter. Spread batter evenly into prepared pan.
  6. Bake for 10-12 minutes until the cake springs back when touched.
  7. Immediately invert hot cake onto a kitchen towel heavily dusted with cocoa powder. Peel off parchment. Roll cake up inside the towel from the short end. Cool completely on a wire rack (1-2 hours).
  8. Beat softened butter and peanut butter until smooth. Add powdered sugar and vanilla, beat well. Pour in heavy cream and beat until fluffy.
  9. Unroll cooled cake carefully. Spread peanut butter filling evenly, leaving a border. Re-roll the cake without the towel. Chill for 30 minutes.
  10. Make ganache: Pour hot simmering cream over chocolate chips. Let sit 5 mins, add corn syrup, and whisk until glossy.
  11. Pour ganache over chilled cake roll. Immediately top with chopped peanut butter cups. Chill for 1 hour before slicing.

Notes

Store leftovers in the refrigerator for up to 4 days. Slice with a hot, clean knife for neat edges.