Peanut Butter Cup Chocolate Roll Cake: A Decadent Twist on a Classic Dessert
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Introduction
The Peanut Butter Cup Chocolate Roll Cake is a stunning and indulgent dessert that combines the rich, deep flavor of chocolate with the creamy, salty-sweet allure of peanut butter. Inspired by the beloved peanut butter cup candy, this roll cake features a light, airy chocolate sponge rolled around a luscious peanut butter filling, then topped with a glossy chocolate ganache. Perfect for celebrations, holiday gatherings, or a luxurious weekend treat, this cake is as beautiful as it is delicious.
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History & Inspiration
Roll cakes, or roulades, have roots in European baking traditions—most famously in the Swiss roll. The concept of a thin sponge cake rolled around a filling gained popularity in the 19th century. The peanut butter cup combination is an American innovation, paying homage to Reese’s Peanut Butter Cups, which were invented in the 1920s. Merging these two classics results in a dessert that feels both nostalgic and elegantly modern.
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Benefits & Why We Love It
· Texture Contrast: The soft sponge, creamy filling, and rich ganache create a perfect bite.
· Make-Ahead Friendly: Can be prepared a day ahead, making it ideal for entertaining.
· Customizable: Filling flavors can be adjusted (e.g., with almond or sunflower seed butter for allergies).
· Portion Control: Easily sliced for serving a crowd.
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Ingredients
Chocolate Sponge Cake:
· ¾ cup (94g) all-purpose flour
· ¼ cup (25g) unsweetened cocoa powder (Dutch-process preferred)
· 1 teaspoon baking powder
· ¼ teaspoon salt
· 4 large eggs, at room temperature
· ¾ cup (150g) granulated sugar
· 1 teaspoon vanilla extract
· 2 tablespoons vegetable oil or melted butter
· Powdered sugar (for dusting towel)
Peanut Butter Filling:
· 1 cup (250g) creamy peanut butter (not natural/oily style)
· 4 ounces (113g) cream cheese, softened
· ½ cup (57g) powdered sugar
· 1 teaspoon vanilla extract
· ⅓ cup (80ml) heavy cream
Chocolate Ganache Topping:
· 4 ounces (113g) semi-sweet chocolate, finely chopped
· ½ cup (120ml) heavy cream
· Optional garnish: chopped peanut butter cups, crushed peanuts, or a sprinkle of sea salt
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Method & Instructions
Step 1: Prepare the Chocolate Sponge
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper; lightly grease.
2. Sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat eggs on high speed until frothy. Gradually add sugar and vanilla, beating until thick and pale (about 5-7 minutes). The mixture should ribbon when lifted.
4. Gently fold in oil or melted butter.
5. Gradually fold dry ingredients into egg mixture until just combined—do not overmix.
6. Spread batter evenly into prepared pan. Tap pan gently to remove air bubbles.
7. Bake for 12-15 minutes, until cake springs back when lightly touched.
Step 2: Roll the Cake
1. While cake bakes, lay a clean kitchen towel on the counter. Dust generously with powdered sugar.
2. Immediately after baking, invert cake onto the towel. Carefully peel off parchment paper.
3. Starting at a short end, roll the cake and towel together into a tight log. Let cool completely on a wire rack (about 1 hour).
Step 3: Make the Filling
1. Beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla; beat until combined.
2. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into peanut butter mixture until uniform.
Step 4: Fill the Cake
1. Unroll the cooled cake gently.
2. Spread peanut butter filling evenly over the cake, leaving a ½-inch border on all sides.
3. Re-roll the cake carefully (without the towel). Place seam-side down on a serving platter.
Step 5: Ganache & Decoration
1. Heat heavy cream until steaming (not boiling). Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth.
2. Let ganache cool slightly, then pour over the cake roll, spreading gently with an offset spatula.
3. Garnish with chopped peanut butter cups or crushed peanuts.
4. Refrigerate at least 1 hour before slicing.
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Nutrition Information (Per Serving, 12 slices)
· Calories: ~420 kcal
· Carbohydrates: 35g
· Protein: 10g
· Fat: 28g (Saturated: 10g)
· Fiber: 3g
· Sugar: 22g
Note: Nutritional values are estimates and may vary based on specific ingredients used.
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Tips for Success
· Room Temperature Eggs: Crucial for maximum volume in the sponge.
· Don’t Overbake: Overbaking can cause the cake to crack when rolled.
· Chill Before Slicing: Ensures clean, neat slices.
· Storage: Keep covered in the refrigerator for up to 4 days.
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Conclusion
The Peanut Butter Cup Chocolate Roll Cake is a show-stopping dessert that marries two iconic flavors in an elegant, roll cake form. With its tender chocolate sponge, velvety peanut butter filling, and glossy chocolate ganache, it’s sure to delight anyone who tries it. Whether you’re a baking enthusiast or a dessert lover looking to impress, this recipe offers a satisfying balance of sweetness, richness, and nostalgia.
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For the Lovers of Flavor
This cake is dedicated to those who cherish the timeless pairing of chocolate and peanut butter—a duo that feels like home yet excites the senses. Share it with loved ones over coffee, as a birthday treat, or as the grand finale to a special meal. Its irresistible charm is bound to create sweet memories. Enjoy every slice!