Chocolate & Peanut Butter Dream Roll: Pure Bliss in Every Slice!
Get ready to indulge in a dessert that’s truly the stuff of dreams! This Chocolate & Peanut Butter Dream Roll features a light and airy chocolate sponge cake, beautifully rolled around a rich, creamy peanut butter filling, all studded with delightful candy bits. It’s an absolutely heavenly combination that promises pure bliss in every single slice!
This isn’t just a cake; it’s an experience. The tender chocolate cake provides the perfect tender embrace for the luscious, slightly salty peanut butter cream, while the candy bits add a fun crunch and burst of extra sweetness. It’s a showstopper that looks incredibly impressive but is surprisingly fun to make. Perfect for birthdays, holidays, or any occasion that calls for a truly special treat!
Ingredients:
For the Cake:
- 4 large eggs
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk (whole or 2%)
- ¼ cup unsalted butter, melted
For the Peanut Butter Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 3-4 cups powdered sugar, sifted (adjust to desired sweetness and consistency)
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream (as needed for consistency)
- ½ cup chopped peanut butter cups or other candy bits (e.g., M&M’s, Reese’s Pieces)
For Garnish (Optional):
- Powdered sugar for dusting
- Melted chocolate drizzle
- Extra chopped candy bits
Equipment:
- 10×15 inch jelly roll pan (or standard baking sheet with sides)
- Parchment paper
- Electric mixer (handheld or stand mixer)
- Mixing bowls (medium and large)
- Rubber spatula
- Clean kitchen towel
Instructions:
- Prepare the Cake Batter:
- Preheat your oven to 375°F (190°C). Grease your 10×15 inch jelly roll pan and line it with parchment paper, extending the paper over the short edges for easy lifting later. Grease the parchment paper as well.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer), beat the large eggs and granulated sugar on high speed for 5-7 minutes. The mixture should become very thick, pale, and fluffy, almost like whipped cream. This step is crucial for an airy sponge!
- In a separate small bowl, whisk together the milk and melted butter.
- Gently fold about one-third of the dry ingredient mixture into the egg mixture until just combined. Then, gently fold in half of the milk and butter mixture. Continue alternating, ending with the dry ingredients. Fold just until no streaks remain. Do not overmix.
- Bake the Sponge Cake:
- Carefully pour the cake batter evenly into the prepared jelly roll pan. Gently spread it to the edges with a spatula.
- Bake for 12-15 minutes, or until the cake springs back lightly when touched and the edges just begin to pull away from the sides of the pan.
- Prepare for Rolling:
- While the cake is baking, lay a clean, thin kitchen towel flat on your counter. Lightly dust it with powdered sugar.
- As soon as the cake comes out of the oven, immediately invert the hot cake onto the prepared towel. Gently peel off the parchment paper.
- Starting from one short end, carefully and tightly roll the cake up into the towel. Let it cool completely in this rolled position on a wire rack (about 1-2 hours). This “trains” the cake to hold its rolled shape without cracking.
- Make the Peanut Butter Filling:
- While the cake cools, prepare the filling. In a large mixing bowl (or stand mixer), beat the softened unsalted butter and creamy peanut butter together until smooth and creamy.
- Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increasing to medium.
- Add the vanilla extract and 2 tablespoons of milk or cream. Beat until light and fluffy. If the frosting is too thick, add more milk or cream, 1 tablespoon at a time, until it reaches a spreadable consistency.
- Gently fold in the chopped peanut butter cups or other candy bits.
- Assemble the Dream Roll:
- Once the cake is completely cool, gently unroll it from the towel. It should still retain its rolled shape.
- Evenly spread the entire peanut butter filling over the inside surface of the unrolled cake, leaving a small border (about ½ inch) along the edges.
- Carefully and firmly roll the cake back up, without the towel this time.
- Place the rolled cake seam-side down on a serving platter.
- Chill and Garnish:
- Cover the Chocolate & Peanut Butter Dream Roll loosely with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to allow the filling to set and the roll to firm up, making it easier to slice.
- Before serving, dust generously with powdered sugar, or drizzle with melted chocolate and sprinkle with extra candy bits for a beautiful finish.
- Slice with a sharp knife and enjoy!
Tips & Variations:
- Prevent Cracking: The key to a crack-free roll is rolling the cake while it’s still hot and letting it cool completely in the rolled position. Don’t skip this step!
- Nut-Free Option: For a nut-free version, substitute the peanut butter with a sunflower seed butter (like SunButter) and use nut-free candy bits.
- Cream Cheese Boost: For a slightly tangier and lighter filling, you can substitute half of the butter in the filling with softened cream cheese.
- Make Ahead: This dream roll can be made up to 2 days in advance and stored, covered, in the refrigerator.
This Chocolate & Peanut Butter Dream Roll is a truly decadent and satisfying dessert – a soft chocolate sponge embracing a creamy, dreamy peanut butter filling with delightful candy bits, offering pure bliss in every sweet bite!