Oreo Chocolate Swiss Roll Cake
Oreo Chocolate Swiss Roll Cake: Rich Chocolate Base with Creamy Goodness!
Indulge in this delightful Swiss roll cake generously packed with Oreo cookies, offering a perfectly sweet and satisfying chocolate experience. It’s an ideal treat for special occasions or a delightful surprise for your loved ones.
For the Rich Chocolate Sheet (for 18cm x 25cm pan)
- 40g cake flour
- 10g cocoa powder
- 50g granulated sugar
- 15g unsalted butter
- 2 fresh eggs
- A little vanilla extract (optional)
- 2g baking powder
For the Cream Filling
- 150g heavy cream, cold
- 15g granulated sugar
- 45g crushed Oreo cookies
- 40g dark chocolate
- 20g heavy cream, warm (for ganache)
- 150g heavy cream, cold
- 15g granulated sugar
- 45g crushed Oreo cookies
- 40g dark chocolate
- 20g heavy cream, warm (for ganache)
Cooking Instructions
Step 1
First, gather all the necessary ingredients for the chocolate sheet: cake flour, cocoa powder, granulated sugar, unsalted butter, fresh eggs, and a touch of vanilla extract for added aroma. Don’t forget the baking powder.
Step 2
Carefully separate the two eggs into yolks and whites in separate bowls. This step is crucial for achieving a light and airy cake sheet, so ensure no yolk mixes into the whites.
Step 3
In a clean bowl, whisk the egg whites until foamy. Begin with medium speed, then gradually add the granulated sugar in three additions as soft peaks start to form, continuing to whisk until stiff peaks form (like the tip of a boot). Ensure the sugar dissolves completely between additions.
Step 4
The meringue is ready when it forms stiff peaks that hold their shape and the tip slightly curls. This well-developed meringue is key to a fluffy and tender cake base.
Step 5
Add the egg yolks to the whisked egg whites. Using a whisk or electric mixer on low speed, gently combine the yolks into the meringue until the mixture is smooth and evenly colored.
Step 6
The batter is ready when it falls off the whisk in a thick ribbon that holds its shape for about 3 seconds. This consistency indicates the perfect texture for a moist Swiss roll. For extra flavor, you can add the vanilla extract at this stage and whisk on low speed for another minute to reduce large bubbles.
Step 7
Sift the cake flour, cocoa powder, and baking powder together into a separate bowl. Sifting ensures that there are no lumps and helps incorporate air, contributing to a finer crumb in the cake.
Step 8
Gently fold the sifted dry ingredients into the egg mixture using a spatula. Use an under-and-over motion to combine them, being careful not to deflate the airy meringue. Mix until just combined and no dry streaks remain.
Step 9
Melt the unsalted butter by microwaving it in short 10-second intervals until just liquid. Take about a ladleful of the batter and mix it thoroughly with the melted butter. This tempers the butter, ensuring it incorporates smoothly into the main batter without clumping.
Step 10
Pour the butter-batter mixture back into the main batter. Fold gently again until everything is well combined and the butter is evenly distributed throughout the batter.
Step 11
Line an 18cm x 25cm baking pan with parchment paper. Pour the batter evenly into the prepared pan. Bake in a preheated oven at 170°C (340°F) for approximately 20 minutes. Avoid opening the oven door frequently during baking.
Step 12
Once baked, carefully remove the cake sheet from the oven and peel off the parchment paper while it’s still warm. To prevent the cake from drying out, cover it with plastic wrap or another sheet of parchment paper as it cools.
Step 13
Prepare the ganache for the filling. You’ll need the dark chocolate and the 20g of warm heavy cream.
Step 14
Place the dark chocolate in a heatproof bowl and pour the warm heavy cream over it. Melt the chocolate gently by placing the bowl over a double boiler (bain-marie), stirring until smooth. Once melted, stir well to achieve a glossy ganache.
Step 15
Spread the prepared ganache thinly over the cooled chocolate cake sheet. Applying it while the ganache is still slightly warm but not hot will help it adhere well.
Step 16
For the whipped cream filling, prepare 150g of cold heavy cream and 15g of granulated sugar. This ratio (10:1 by weight) provides a balanced sweetness and stability for the cream.
Step 17
Whip the cold heavy cream with the sugar until stiff peaks form. Once the cream is ready, gently fold in the crushed Oreo cookies. This adds a delightful texture and an extra layer of chocolate flavor.
Step 18
Spread the Oreo cream evenly over the chocolate sheet, leaving about a 3cm border along one of the longer edges. This border helps seal the roll. Carefully roll the cake sheet tightly, starting from the edge with cream, ensuring it doesn’t tear. Keep the roll snug.
Step 19
To prevent the cake sheet from cracking when rolled, especially if the ganache is quite firm, you can either omit the ganache or brush a thin layer of sugar syrup onto the cake sheet before applying the cream. This keeps the cake moist and pliable.
Step 20
Wrap the rolled cake tightly in plastic wrap or parchment paper. Refrigerate for at least 30 minutes to 1 hour to allow it to set and hold its shape. Chilling makes it much easier to slice cleanly for serving.
