Oreo Cream Chocolate Roll

 Ingredients:

For the Chocolate Cake Roll:

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp salt

4 large eggs

3/4 cup granulated sugar

1 tsp vanilla extract

2 tbsp vegetable oil

1/4 cup milkBlueberry streuselkuchen

For the Cream Filling:

1 1/2 cups heavy whipping cream

1/3 cup powdered sugar

1 tsp vanilla extract

10 Oreo cookies, crushed

For the Topping:

1/3 cup chocolate chips, melted

1/4 cup white chocolate chips, melted

Crushed Oreos or cookie crumbs for garnish

Directions:

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

In a bowl, whisk together flour, cocoa, baking powder, and salt.

In a separate bowl, beat eggs and sugar until light and fluffy. Add vanilla, oil, and milk, mixing well.

Gradually add dry ingredients to wet ingredients and mix until smooth.

Pour batter into prepared pan, spread evenly, and bake for 10–12 minutes.

Immediately turn cake out onto a clean kitchen towel dusted with powdered sugar. Gently roll the cake up in the towel and let it cool completely.

For filling, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in crushed Oreos.

Unroll cooled cake, spread cream filling evenly, and roll it back up without the towel.

Drizzle melted chocolate and white chocolate on top, then garnish with cookie crumbs. Chill 1 hour before slicing.

Prep Time: 25 minutes | Cook Time: 12 minutes | Chill Time: 60 minutes

Total Time: 1 hour 37 minutes | Kcal: 310 kcal | Servings: 10 slices

Tips:

Dust the towel with powdered sugar generously to prevent sticking.

Chill the rolled cake before cutting for perfect clean slices.