Irresistible Peanut Butter Cup Chocolate Roll (Printable Format)

Chocolate sponge rolled with peanut butter filling, finished with ganache and peanut butter cup pieces.

# Needed Ingredients:

→ 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, 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
14 - 1 cup chopped peanut butter cups

→ Optional Ganache Topping

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

# Preparation Steps:

01 - Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper, ensuring an overhang for easier cake removal.
02 - In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until thoroughly combined.
03 - In a large bowl, beat eggs and granulated sugar using a mixer on high speed for 4 to 5 minutes, until the mixture is thick and pale in color. Add vegetable oil, milk, and vanilla extract, mixing until just blended.
04 - Gently fold dry mixture into the egg mixture until a smooth batter forms. Transfer batter onto the prepared pan and spread evenly.
05 - Bake for 10 to 12 minutes, until the cake springs back lightly when touched.
06 - Immediately invert baked cake onto a clean kitchen towel lightly dusted with powdered sugar. Carefully peel off parchment paper. Roll cake, with towel inside, from short end to form a log. Set aside to cool completely.
07 - In a mixing bowl, beat creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract. Continue beating until light and fluffy. Fold in chopped peanut butter cups.
08 - Once cake is completely cool, gently unroll and evenly spread peanut butter filling over the surface. Re-roll cake, this time without towel, and position seam-side down.
09 - Heat heavy cream in a small saucepan until steaming but not boiling. Pour over chocolate chips in a bowl. Let sit for 2 minutes then stir until completely smooth.
10 - Spread or drizzle ganache evenly over rolled cake. Chill cake in the refrigerator for approximately 30 minutes to set.
11 - Slice roll into portions and serve. Optionally garnish with additional peanut butter cup pieces.

# Supplementary Details:

01 - To prevent cracking, roll the cake while still warm and let it cool completely before filling.

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