Cookies Cream Oreo Cake Roll (Print Format)
A rich cake roll layered with Oreo whipped cream and finished with smooth chocolate ganache.
# Ingredients:
→ Cake
01 -
3 large eggs
02 -
3/4 cup (150g) granulated sugar
03 -
2 teaspoons brewed coffee or water
04 -
1 teaspoon vanilla extract
05 -
1/4 cup (20g) unsweetened dark cocoa powder (Hershey's Special Dark or Dutch Process)
06 -
1/4 teaspoon salt
07 -
1 teaspoon baking powder
08 -
3/4 cup (93g) all-purpose flour
09 -
Powdered sugar (for rolling)
→ Filling
10 -
3/4 cups (177ml) heavy whipping cream
11 -
1 tablespoon (7g) powdered sugar
12 -
1 teaspoon vanilla extract
13 -
12 Oreos, crushed
→ Topping (optional)
14 -
1/2 cup (118ml) heavy whipping cream
15 -
1 cup (170g) semi-sweet chocolate chips
# Steps:
01 -
Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with foil and spray with flour cooking spray. Beat eggs at high speed for 3 minutes until frothy and dark yellow. Incorporate granulated sugar, brewed coffee or water, and vanilla extract until combined.
02 -
Whisk together unsweetened cocoa powder, salt, baking powder, and all-purpose flour. Gently fold into wet ingredients just until blended.
03 -
Spread batter evenly in prepared pan using a wooden spoon or spatula to reach corners. Bake for 10-15 minutes until cake springs back lightly when touched.
04 -
While baking, lay a clean kitchen towel on a surface and dust liberally with about 1/4 cup powdered sugar. Immediately after baking, invert cake onto the towel, remove foil carefully, and roll cake tightly in the towel from the short end. Allow to cool completely rolled, at least 1 hour or overnight.
05 -
Beat heavy whipping cream in a mixer with a whisk attachment until soft peaks form. Gradually add powdered sugar and vanilla extract while beating until stiff peaks form. Gently fold in crushed Oreos, reserving some for garnish.
06 -
Unroll cooled cake carefully. Spread whipped cream filling evenly, leaving 1 inch border at each end. Re-roll the cake gently, removing any filling that spills out during rolling. Wrap in plastic wrap and chill at least 1 hour.
07 -
Combine semi-sweet chocolate chips and heavy whipping cream in a microwave-safe container. Heat on high for 60-90 seconds until cream is hot, then whisk until smooth. Let ganache cool for 10 minutes.
08 -
Place rolled cake on a wire rack over a baking sheet. Pour ganache evenly over cake surface. Sprinkle reserved crushed Oreos on top. Refrigerate until ganache is set. Keep chilled until serving to maintain shape and slicing ease.
# Tips:
01 -
Roll the cake immediately while hot to prevent cracking and preserve shape.
02 -
Cake is done baking when it is no longer glossy and bounces back lightly to touch.
03 -
If cracks appear during rolling, the ganache topping will conceal them effectively.