Description
A light chocolate sponge cake rolled with fluffy peanut butter filling and chopped peanut butter cups, finished with optional chocolate ganache for an elegant and delicious dessert.
Ingredients
Chocolate Sponge Cake
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup milk
Peanut Butter Filling
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups
Optional Ganache Topping
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs and granulated sugar for 4–5 minutes until pale and fluffy. Mix in oil, vanilla, and milk.
- Gently fold dry ingredients into wet ingredients until just combined.
- Spread batter evenly into prepared pan. Bake 10–12 minutes, until cake springs back lightly.
- Dust a clean kitchen towel with powdered sugar. Flip warm cake onto towel, remove parchment, and roll cake up gently in towel. Cool completely.
- Beat peanut butter, powdered sugar, heavy cream, and vanilla until smooth and fluffy. Fold in chopped peanut butter cups.
- Unroll cooled cake, spread filling evenly, and re-roll tightly without towel.
- For ganache, heat cream until simmering and pour over chocolate chips. Let sit 2–3 minutes, then stir until smooth. Spread over cake.
- Chill at least 30 minutes before slicing.
Notes
- Roll the cake while warm to prevent cracking.
- Use room temperature eggs for better volume.
- Chill before slicing for cleaner cuts.
- Add extra chopped peanut butter cups on top for garnish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes