Description
This easy Chocolate Peanut Butter Roll combines a light, fluffy chocolate sponge cake with a creamy peanut butter filling and chopped mini peanut butter cups. A decadent, crowd-pleasing dessert perfect for holidays, gatherings, or whenever you're craving chocolate and peanut butter.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar (for dusting)
- 1 cup heavy cream
- ½ cup powdered sugar
- ½ cup smooth peanut butter (e.g., Skippy or Jif)
- ½ cup chopped mini peanut butter cups
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment and spray lightly.
- Beat eggs and granulated sugar until pale and tripled in volume (about 5 mins).
- Sift flour, cocoa, baking powder, and salt; fold into egg mixture gently.
- Pour batter into pan, spread evenly, and tap to release air bubbles.
- Bake for 10–12 minutes, until cake springs back when touched.
- Invert onto a powdered sugar-dusted kitchen towel, peel parchment, and roll with towel. Cool on wire rack.
- Whip heavy cream to soft peaks. Fold in powdered sugar and peanut butter until smooth.
- Unroll cooled cake, spread filling evenly, and sprinkle with peanut butter cups.
- Re-roll cake without towel. Place seam-side down on serving platter.
- Dust with powdered sugar before serving.
Notes
- Roll the cake while warm to prevent cracking.
- Natural peanut butter may make the filling softer; chill before using.
- Store wrapped in the fridge up to 3 days or freeze for up to 1 month.
- Best served chilled or at room temperature.
