Peanut Butter Chocolate Roll (Printable Version)

Luscious chocolate roll filled with creamy peanut butter and crunchy chopped cups, perfect for dessert lovers.

# Everything You’ll Need:

→ Chocolate Sponge Cake

01 - 3/4 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 4 large eggs, at room temperature
06 - 3/4 cup granulated sugar
07 - 2 tablespoons vegetable oil
08 - 1 teaspoon vanilla extract
09 - 1/4 cup milk

→ Peanut Butter Filling

10 - 3/4 cup creamy peanut butter
11 - 1/2 cup powdered sugar
12 - 1/2 cup heavy cream
13 - 1 teaspoon vanilla extract

→ Add-Ins

14 - 1 cup chopped peanut butter cups

→ Optional Chocolate Ganache Topping

15 - 1/2 cup heavy cream
16 - 3/4 cup semi-sweet chocolate chips

# Steps to Cook:

01 - Preheat the oven to 350°F. Line a jelly roll pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment. Lay a clean kitchen towel flat and dust it generously with powdered sugar; set aside.
02 - In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until evenly mixed.
03 - In a large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes, until the mixture is thick, pale, and has tripled in volume.
04 - Add vegetable oil, vanilla extract, and milk to the egg mixture, folding gently until just combined.
05 - Gently fold the dry ingredients into the wet mixture using a spatula, mixing until no streaks remain.
06 - Pour the batter evenly into the prepared pan and smooth the top. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
07 - Immediately invert the hot cake onto the prepared sugared towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake with the towel inside and let it cool completely while rolled.
08 - In a bowl, beat the peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, beating until light and spreadable. Fold in the chopped peanut butter cups gently.
09 - Carefully unroll the cooled cake. Spread the peanut butter filling evenly over the surface, leaving a consistent border around the edges. Re-roll the cake tightly without the towel and place seam-side down on a serving platter.
10 - Heat heavy cream just until steaming. Pour over semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth, then drizzle or spread the ganache over the cake. Allow to set before slicing.

# Extra Suggestions:

01 - Store the roll in the refrigerator for up to 4 days.
02 - For enhanced chocolate flavor, add a pinch of espresso powder to the chocolate cake batter.

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