Description
A soft chocolate sponge cake rolled with fluffy peanut butter filling and peanut butter cups, topped with optional chocolate ganache for a stunning homemade 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, sift together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs and sugar for 3–5 minutes until pale and fluffy.
- Mix in vegetable oil, vanilla extract, and milk.
- Gently fold dry ingredients into wet ingredients until combined.
- Spread batter evenly into prepared pan.
- Bake for 10–12 minutes, until cake springs back lightly.
- Turn warm cake onto a powdered sugar–dusted towel. Remove parchment and roll cake with towel from short end. Cool completely.
- Beat peanut butter and powdered sugar until smooth. Whip heavy cream to soft peaks and fold into peanut butter mixture with vanilla. Stir in chopped peanut butter cups.
- Unroll cooled cake, spread filling evenly, and roll back up tightly.
- For ganache, heat cream until simmering and pour over chocolate chips. Stir until smooth and spread over cake. Chill before slicing.
Notes
- Roll the cake while warm to prevent cracking.
- Chill before slicing for clean, neat pieces.
- Use high-quality cocoa powder for deeper chocolate flavor.
- Add extra chopped peanut butter cups on top for texture and presentation.
- Prep Time: 25 minutes
- Cook Time: 12 minutes