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Indulgent Rich Peanut Butter Cup Chocolate Roll in 32 Minutes

Experience the delightful contrast of rich chocolate and creamy peanut butter in this indulgent Rich Peanut Butter Cup Chocolate Roll.
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup Unsweetened Cocoa Powder Dutch-processed cocoa can enhance the richness.
  • 1 teaspoon Baking Powder Check for freshness to ensure rise.
  • 1/4 teaspoon Salt A must for dessert recipes.
  • 3 large Eggs Essential for moisture and structure.
  • 1 cup Granulated Sugar Consider coconut sugar for a healthier twist.
  • 1/3 cup Vegetable Oil Melted coconut oil works well too.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best results.
  • 1/2 cup Milk Can be swapped with non-dairy milk for a vegan option.
For the Filling
  • 1 cup Powdered Sugar Sweetens the peanut butter filling.
  • 1 cup Creamy Peanut Butter Delivering rich flavor.
  • 1/2 cup Heavy Cream Substitute with coconut cream for a dairy-free version.
For the Ganache
  • 1 cup Semi-Sweet Chocolate Chips The base for the ganache.

Equipment

  • Oven
  • Jelly roll pan
  • Mixer
  • Bowls
  • Parchment Paper

Method
 

Making the Cake
  1. Preheat your oven to 350°F and prep a jelly roll pan by lining it with parchment paper and lightly greasing it.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
  3. In a large bowl, beat the eggs and sugar on high speed until thick and pale, about 5 minutes.
  4. Gently mix in the oil, vanilla, and milk into the egg mixture.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Pour the batter into the prepared pan and bake for 10-12 minutes until the cake springs back when lightly touched.
  7. Invert the cake onto a powdered sugar-dusted kitchen towel, remove the parchment, and roll the cake tightly while it’s still warm.
  8. Let the cake cool completely.
Making the Filling and Ganache
  1. In a bowl, whisk together the peanut butter and powdered sugar until smooth, then add heavy cream and vanilla, whisking until fluffy.
  2. Spread the peanut butter filling evenly across the cooled cake and roll it back tightly.
  3. Heat the heavy cream until steaming, then pour it over the chocolate chips, stirring until smooth.
  4. Drizzle the ganache generously over the rolled cake.

Notes

Optional: Sprinkle some chopped peanut butter cups on top for an extra treat. Store leftovers in an airtight container for up to 3 days.