Description
A delightful dessert featuring a red velvet cake rolled with a creamy Oreo filling and topped with chocolate ganache.
Ingredients
Scale
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- Powdered sugar for dusting
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1½ cups whipped cream
- 1 tsp vanilla extract
- 12–15 crushed Oreo cookies
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Crushed Oreo cookies for topping
- Whipped cream (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Sift together flour, cocoa powder, baking powder and salt. In a separate bowl, whip eggs and sugar till thick. Stir in oil, vanilla and red food coloring. Then stir in dry ingredients.
- Transfer to the pan and bake for 12-15 minutes. Turn out onto a powdered sugar-sprinkled towel and roll up. Cool completely.
- Beat cream cheese, then add powdered sugar and vanilla. Fold in whipped cream and crushed Oreo cookies.
- Unroll cooled cake, spread with filling, and re-roll. Refrigerate.
- Simmer heavy cream, pour over chocolate chips and mix until melted.
- Spread ganache over the cake roll and sprinkle with crushed Oreos. Serve with optional whipped cream.
Notes
- Ensure the cake is fully cooled before adding the filling to prevent melting.
- Use a clean towel for rolling the cake to avoid any sticking.
- Can substitute heavy cream with low-fat cream for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg