why make this recipe
Irresistible Peanut Butter Cup Chocolate Roll is the perfect dessert for anyone who loves chocolate and peanut butter. It combines a rich chocolate cake with creamy whipped topping and chunks of peanut butter cups, creating a delicious treat that everyone will enjoy. This recipe is not only easy to make, but it also looks impressive, making it perfect for parties, celebrations, or just a special treat at home.
how to make Irresistible Peanut Butter Cup Chocolate Roll
Ingredients :
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup peanut butter cups, chopped
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup chocolate ganache (for drizzling)
Directions :
- Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let it cool for a few minutes before rolling it up with a clean kitchen towel.
- Allow it to cool completely in the rolled form.
- In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Unroll the cooled chocolate roll and spread a layer of whipped cream and chopped peanut butter cups evenly on top.
- Carefully roll the cake back up and place it seam-side down.
- Drizzle with chocolate ganache before serving.
how to serve Irresistible Peanut Butter Cup Chocolate Roll
This chocolate roll is best served chilled. Slice it into rounds and serve on plates. You can garnish each slice with extra whipped cream or chocolate shavings for an added touch. It’s a delightful dessert that pairs well with a glass of cold milk or a scoop of vanilla ice cream.
how to store Irresistible Peanut Butter Cup Chocolate Roll
To store your chocolate roll, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it. Just wrap it well and it can last for up to 2 months in the freezer.
tips to make Irresistible Peanut Butter Cup Chocolate Roll
- Make sure your cake is completely cool before rolling it. This helps prevent cracks.
- Use a clean kitchen towel to roll the cake, which helps maintain its shape.
- You can add more peanut butter cups or even drizzle extra peanut butter on top for a richer flavor.
- For a twist, try adding some crushed nuts for added texture.
variation (if any)
You can switch up the flavors by using different types of candy, such as Oreo cookies or chocolate chips instead of peanut butter cups. You can also use a cream cheese frosting instead of whipped cream for a different taste.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can make the cake ahead of time and store it in the fridge. Just wait to add the whipped cream and chocolate ganache until you’re ready to serve.
2. How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Check the blend instructions for the best results.
3. What if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, you can use a regular baking sheet. Just make sure to adjust the cooking time as needed to ensure the cake is fully baked.
Irresistible Peanut Butter Cup Chocolate Roll
A delicious dessert combining rich chocolate cake with creamy whipped topping and chunks of peanut butter cups, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup peanut butter cups, chopped
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup chocolate ganache (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan.
- Whisk together flour, sugar, cocoa powder, baking powder, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let it cool for a few minutes before rolling it up with a clean kitchen towel.
- Allow it to cool completely in the rolled form.
- Whip the heavy cream with powdered sugar until stiff peaks form in another bowl.
- Unroll the cooled chocolate roll and spread a layer of whipped cream and chopped peanut butter cups evenly on top.
- Carefully roll the cake back up and place it seam-side down.
- Drizzle with chocolate ganache before serving.
Notes
Make sure the cake is completely cool before rolling it to prevent cracks. You can use different types of candy or drizzle extra peanut butter for a richer flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
