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A close-up of a sliced Peanut Butter Cup Chocolate Roll showing the swirl of fluffy peanut butter cream.

Peanut Butter Cup Chocolate Roll with Fluffy Cream Filling

This Peanut Butter Cup Chocolate Roll features a moist dark chocolate sponge, a cloud-like peanut butter filling, and glossy ganache. It's a decadent, bakery-quality dessert perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 5 large Eggs Separated, room temperature
  • 3/4 cup Granulated Sugar 150g, divided
  • 1/2 cup Dark Cocoa Powder 45g, Dutch-processed
  • 3/4 cup All-purpose Flour 95g
  • 1/2 tsp Baking Powder 2.5g
  • 1 cup Creamy Peanut Butter 250g
  • 1/2 cup Powdered Sugar 60g
  • 1/2 cup Heavy Whipping Cream 120ml, for filling
  • 1 tsp Vanilla Extract 5ml
  • 4 oz Dark Chocolate Chips 115g
  • 1/2 cup Heavy Whipping Cream 120ml, for ganache
  • 1 cup Peanut Butter Cups 150g, chopped

Equipment

  • 1 10x15 inch Jelly Roll Pan Essential for the correct thickness
  • 1 Stand Mixer Used for whipping egg whites and cream
  • 1 Kitchen Towel Clean, lint-free for rolling

Instructions
 

Bake the Cake
  1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment.
  2. Beat yolks with 1/2 cup sugar until pale and thick.
  3. Whip egg whites with 1/4 cup sugar to stiff peaks.
  4. Fold whites into yolks with dry ingredients. Pour into pan and bake for 12-15 mins.
Roll and Fill
  1. Invert hot cake onto a cocoa-dusted towel and roll tightly. Cool completely.
  2. Beat peanut butter and sugar; fold in whipped cream.
  3. Unroll cake, spread filling, and re-roll without the towel.
Decorate
  1. Melt chocolate with hot cream until glossy. Drizzle over the cake roll.
  2. Scatter chopped peanut butter cups over the wet ganache.

Notes

Ensure eggs are room temp for better volume.
Roll the cake while it is still hot from the oven to prevent cracking.
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