Description

This Oreo Cream Chocolate Roll features a tender chocolate sponge cake rolled around a fluffy cookies-and-cream whipped filling, topped with silky ganache and crushed Oreos. It’s a nostalgic, indulgent dessert perfect for impressing guests.

Ingredients

For the Cake Sponge:

3 large eggs, separated

¾ cup granulated sugar, divided

2 teaspoons brewed coffee or water

1 teaspoon vanilla extract

¼ cup unsweetened dark cocoa powder

¼ teaspoon salt

1 teaspoon baking powder

¾ cup all-purpose flour

Powdered sugar, for dusting

For the Cookies & Cream Filling:

¾ cup heavy whipping cream

1 tablespoon powdered sugar

1 teaspoon vanilla extract

12 Oreo cookies, crushed

For the Chocolate Ganache Topping:

½ cup heavy whipping cream

1 cup semi-sweet chocolate chips

Additional crushed Oreos, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with foil and spray with nonstick spray.
Whisk egg yolks with ⅓ cup sugar, coffee (or water), and vanilla until pale and thick. Sift together cocoa, salt, baking powder, and flour.
In a separate bowl, beat egg whites to soft peaks, gradually adding remaining ⅓ cup sugar, then beat to stiff peaks.
Fold dry ingredients into yolk mixture, then gently fold in egg whites in three additions.
Spread batter evenly in prepared pan and bake for 10–12 minutes, until cake springs back lightly when touched.
Invert hot cake onto a powdered sugar-dusted towel, peel off foil, and roll the cake in the towel into a log. Let cool completely.
Whip heavy cream, powdered sugar, and vanilla to stiff peaks. Fold in crushed Oreos.
Unroll the cooled cake, spread filling evenly, and re-roll tightly without towel. Place seam-side down on serving platter.
Heat cream until just simmering, pour over chocolate chips, let sit 1 minute, then stir until smooth. Pour ganache over the roll and garnish with crushed Oreos.

Notes

Roll cake while hot to prevent cracking.

Use high-quality dark cocoa for richer flavor.

Filling and ganache can be made ahead and stored in the fridge.

Slice cold for clean cuts.

Freeze for up to 1 month, thaw in fridge before serving.

Prep Time: 48 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 24g
Sodium: 95mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg