Oreo Cream Chocolate Roll
A delightful dessert that combines rich chocolate cake with a creamy Oreo filling, perfect for any gathering.
Ingredients
Chocolate Cake Base
- 1 box chocolate cake mix The base of our roll providing richness.
- 3 large eggs Adds moisture for a fluffy cake.
- 120 ml vegetable oil Keeps the cake moist.
- 240 ml water Helps achieve proper batter consistency.
- 1 teaspoon vanilla extract Enhances the chocolate flavor.
- Powdered sugar to taste for dusting Adds sweetness and a decorative touch.
Cream Cheese Filling
- 225 g cream cheese, softened Provides creaminess to the filling.
- 60 g unsalted butter, softened Adds richness to the filling.
- 60 g powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Complements the filling flavor.
- 60 g crushed Oreo cookies Adds crunch and flavor.
Decoration
- 60 g white chocolate, melted For drizzling on top.
- 4-6 whole Oreo cookies For decoration on top.
- Extra to taste crushed Oreo cookies For garnish.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line a 25 x 38 cm jelly roll pan with parchment paper.
- In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan and bake for 12-15 minutes or until a toothpick comes out clean.
- While baking, sprinkle a clean kitchen towel with powdered sugar.
- After baking, invert the cake onto the sugared towel and roll it up to cool.
Filling and Assembly
- For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then fold in crushed Oreo cookies.
- Once the cake is cooled, unroll it and spread the filling evenly, then re-roll tightly and chill for at least 60 minutes.
- Drizzle melted white chocolate on top, decorate with whole and crushed Oreos, then slice and serve.
Notes
Use room temperature ingredients for better mixing. Keep an eye on the cake to avoid overbaking.