Description
Indulgent chocolate cookies and cream cake roll brings creamy nostalgia to dessert tables with classic American comfort. Sweet spirals of rich chocolate sponge and silky cream filling promise delightful moments you’ll savor completely.
Ingredients
Scale
Cookies and Cream Cake Roll
Cake Ingredients:
- 4 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup (95 g) all-purpose flour
- ¼ cup (30 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons (30 ml) milk
Filling Ingredients:
- 1 cup (240 ml) heavy whipping cream, chilled
- ⅓ cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
- 10 chocolate sandwich cookies (like Oreos), crushed
Garnish Ingredients:
- Powdered sugar, for dusting
- Additional crushed cookies or chocolate drizzle (optional)
Instructions
- Prepare the cake foundation by crafting a delicate cocoa-infused batter. Meticulously sift flour, cocoa powder, baking powder, and salt into a pristine mixing vessel.
- Whip eggs and sugar into a voluminous, pale cloud using an electric mixer, transforming the mixture into a luxurious, airy consistency.
- Gently incorporate vanilla and milk, then delicately fold dry ingredients into the liquid mixture, ensuring minimal disruption to the fragile texture.
- Transfer the silky batter into a parchment-lined jelly roll pan, spreading evenly with a precision spatula.
- Bake in a preheated oven until the cake demonstrates resilience when touched, appearing golden and springy.
- Immediately after removing from the oven, sprinkle a kitchen towel with powdered sugar and expertly invert the warm cake onto the surface.
- Carefully roll the cake with the towel, creating a cylindrical shape, and allow it to cool completely, preserving its elegant curve.
- Whip heavy cream to stiff, billowy peaks, folding in powdered sugar and vanilla to create a luxurious base for the filling.
- Crush cookies into delicate fragments and gently integrate them into the cream mixture, creating a textural cookies-and-cream ensemble.
- Unroll the cooled cake with careful precision, spreading the cookie-studded cream across its surface, leaving a delicate border.
- Re-roll the cake tightly, transforming it into a sumptuous spiral of chocolate and cream.
- Position the cake seam-side down on a serving platter, allowing it to set in the refrigerator and solidify its elegant form.
- Finish by dusting with powdered sugar or drizzling with melted chocolate, garnishing with additional cookie crumbles for visual appeal.
- Slice and serve, revealing the beautiful spiral of chocolate and cream within.
Notes
- Ensure eggs are at room temperature for maximum volume when whipping, creating a lighter, fluffier cake texture.
- Use Dutch-processed cocoa powder for a richer, deeper chocolate flavor that complements the cookies and cream filling.
- Fold ingredients gently to maintain the air bubbles, preventing a dense and tough cake roll.
- When rolling the cake, don’t press too hard to avoid cracking the delicate sponge.
- Work quickly while the cake is warm to prevent breaking when rolling the first time.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Crush Oreo cookies into different sizes for varied texture in the filling.
- Refrigerate the cake roll for up to 3 days, wrapping it tightly in plastic wrap to maintain moisture.
- For a lighter filling, replace some heavy cream with mascarpone cheese for extra creaminess.
- Experiment with different cookie varieties like chocolate chip or peanut butter cookies for unique flavor variations.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 120 mg