Oreo Cream Chocolate Roll

Oreo Cream Chocolate Roll

🧺 Ingredients

• Chocolate Roll Cake

• 1 box chocolate cake mix (about 430–450 g)
• 3 eggs
• 1/3 cup (80 ml) vegetable oil
• Water (as indicated on the cake mix box)
• Oreo Cream Filling
• 200 ml cold whipping cream (crème liquide entière)
• 200 g cream cheese or mascarpone
• 80 g powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• 10 Oreo cookies, crushed (cream removed for a cleaner color)

• Chocolate Topping (optional but recommended)

• 100 g dark or milk chocolate
• 100 ml whipping cream

• Decoration (optional)

• Extra crushed Oreos or biscuit crumbs

👩‍🍳 Preparation

1️⃣ Bake the Chocolate Sheet

Preheat oven to 180°C (350°F).

Prepare the cake mix with eggs, oil, and water as directed.

Line a rectangular baking tray (approx. 30×40 cm) with parchment paper.

Pour batter evenly and bake 10–12 minutes (the cake should be soft and springy).

2️⃣ Roll While Warm

While hot, place the cake on a clean kitchen towel.

Roll it gently with the towel (from the short side).

Let cool completely rolled—this prevents cracking.

3️⃣ Make Oreo Cream

Whip the cold cream until stiff peaks form.

In another bowl, beat cream cheese (or mascarpone) with sugar and vanilla.

Fold whipped cream gently into the cheese mixture.

Add crushed Oreos and mix softly.

4️⃣ Fill & Roll

Unroll the cooled cake carefully.

Spread Oreo cream evenly, leaving 2 cm at the edges.

Roll tightly again (without the towel).

Chill 30 minutes to set.

5️⃣ Chocolate Topping

Heat cream until hot (not boiling).

Pour over chopped chocolate, wait 1 minute, then stir smooth.

Drizzle over the roll.

❄️ Final Touch

Sprinkle with crushed Oreos

Chill 1 hour before slicing for clean spirals

💡 Tips

For extra Oreo flavor, add 1 tbsp Oreo crumbs to the cake batter.

Enjoy! 😋🍰