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Cookie Dough Chocolate Roll Cake

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This Cookie Dough Chocolate Roll Cake combines the rich flavors of a soft chocolate sponge cake with a creamy, edible cookie dough filling. It’s a show-stopping dessert that’s surprisingly easy to make. Perfect for special occasions or whenever you’re craving an indulgent treat!

Ingredients

Scale

For the Chocolate Sponge Cake:

½ cup (60g) all-purpose flour

¼ cup (25g) unsweetened cocoa powder

½ tsp baking powder

¼ tsp salt

4 large eggs, room temperature

½ cup (100g) granulated sugar

1 tsp vanilla extract

2 tbsp vegetable oil

2 tbsp milk

Powdered sugar (for rolling)

For the Edible Cookie Dough Filling:

½ cup (113g) unsalted butter, softened

½ cup (100g) brown sugar, packed

¼ cup (50g) granulated sugar

1 tsp vanilla extract

2 tbsp milk

1 cup (120g) all-purpose flour (heat-treated, see notes)

¼ tsp salt

½ cup (90g) mini chocolate chips

For the Chocolate Ganache (Optional Topping):

½ cup (120ml) heavy cream

¾ cup (130g) semi-sweet chocolate chips

Instructions

Step 1: Make the Chocolate Sponge Cake

  1. Preheat & Prepare: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Grease lightly.
  2. Sift Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. Beat Eggs & Sugar: In a large bowl, beat eggs and granulated sugar with a mixer on high speed for about 3–4 minutes until pale and fluffy.
  4. Add Wet Ingredients: Mix in vanilla, oil, and milk. Gently fold in the dry ingredients until just combined.
  5. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, until the cake springs back when touched.
  6. Roll the Cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar and turn the cake onto it. Carefully peel off the parchment paper. Roll the cake up with the towel (starting from the short end) and let it cool completely.

Step 2: Prepare the Cookie Dough Filling

  1. Heat-Treat the Flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely.
  2. Make the Dough: In a bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add vanilla and milk, then mix in the heat-treated flour and salt. Fold in the mini chocolate chips.

Step 3: Assemble the Roll Cake

  1. Unroll the Cake: Once the cake is fully cooled, carefully unroll it. Spread an even layer of the cookie dough filling over the cake.
  2. Roll it Back Up: Gently roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for 30 minutes to set.

Step 4: Make the Chocolate Ganache (Optional)

  1. Heat Cream: In a saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
  2. Top the Cake: Drizzle or spread the ganache over the chilled roll cake.

Step 5: Serve & Enjoy!

  1. Slice & Serve: Let the ganache set before slicing. Enjoy chilled or at room temperature!

Notes

Heat-treating flour is essential: Baking the flour before using it makes it safe to eat raw.

Make it ahead: This cake can be made a day in advance and stored in the fridge.

For a firmer filling: Chill the cookie dough for 10 minutes before spreading it on the cake.

Gluten-free option: Use a 1:1 gluten-free flour blend.

 

Find it online: https://recipe.newsvks.com/cookie-dough-chocolate-roll-cake/