Chocolate Cake Roll with Cookie Dough Buttercream
This Chocolate Cake Roll with Cookie Dough Buttercream is decadent and a must try! The chocolate cake roll is soft, light, and extra chocolatey. It's filled with the tastiest cookie dough Swiss meringue buttercream that tastes like straight-up cookie dough ice cream.
Servings: 14 slices
Ingredients
Chocolate Cake
- 4 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup Hershey's special dark cocoa powder
- 1 teaspoon baking powder
Cookie Dough
- 1/4 cup salted butter room temperature
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 1/2 cups vanilla ice cream softened
- 1 cup all-purpose flour plus 2 tablespoons heat treated
Swiss Meringue Buttercream
- 4 large egg whites
- 1 1/4 cups granulated sugar
- 1 cup salted butter room temperature
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 400 degrees. Place a piece of parchment paper in a 15x10 x1 inch pan. Spray the parchment paper with nonstick cooking spray and then dust with cocoa powder.
- In a medium bowl, add the 4 large eggs, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract. With a hand mixer, beat on medium speed until the eggs are pale and fluffy.
- In a separate bowl, sift the 1/2 cup all-purpose flour, 1/4 cup Hershey's special dark cocoa powder and 1 teaspoon baking powder.
- Fold a third of the flour into the egg mixture.
- Once all the flour is folded in, add another third of flour. Continue folding. Repeat with the last bit of flour.
- Pour into the prepared jelly roll pan. Smooth the batter out so it reaches all the sides and corners. Give it a tap on the counter.
- Place in the oven for 5 to 7 minutes. Remove from the oven and let sit for a minute or two.
- Start rolling the warm cake the long ways while it's still on the parchment paper. This will shape the cake and you won't get splits in the cake as you roll it back up after you fill it. The parchment paper will prevent the cake from sticking together when it's rolled up. Let it cool all rolled up.
Buttercream
- In a metal mixing bowl, over a double boiler, add in the 1 1/4 cups granulated sugar and 4 large egg whites. The water should be at a steam or gentle boil. Also, make sure the hot water doesn't touch the bottom of the mixing bowl. It will cook the egg whites.
- Whisk the sugar and egg whites together to help dissolve the sugar. You want to use a candy thermometer and let the egg mixture come up to about 115 degrees. The eggs will be smooth and shiny.
- Remove the mixing bowl from the double boiler. Using a stand mixer and whisk attachment, turn the mixer on low to help cool down the egg whites. Turn the mixer up on medium high until it reaches stiff peaks. It'll probably take about 5 minutes.
- Once the meringue is at stiff peaks, add in 1 teaspoon vanilla extract and 2-3 tablespoons of the1 cup salted butter at a time. Let it incorporate and then add in a few more pieces. My buttercream wasn't firming up, so I placed it in the freezer for about 8-10 minutes. I mixed it after I took it out of the freezer and it whipped right up like a swiss meringue buttercream.
Cookie Dough
- In the stand mixer, add in the 1/4 cup salted butter. Let it mix for 30 seconds.
- Add in the 1/2 cup light brown sugar and 1/4 cup granulated sugar. Mix until the mixture becomes light and fluffy.
- Add in the softened 1 1/2 cups vanilla ice cream and mix until completely incorporated.
- Add in the heaping 1 cup all-purpose flour plus 2 tablespoons and mix until combined. The mixture will be kind of thin.
- Add the swiss meringue buttercream into the cookie dough and mix.
- Voila. Cookie Dough Swiss Meringue Buttercream.
Assemble
- Unroll the cake and smooth buttercream on the cake. Make sure you get the curl that will be in the center of the cake. You will have extra buttercream. You can freeze it or use it in another recipe.
- Roll the cake up and cut the ends of the cake. Make a cut in the middle to have two rolls.
- Roll up in plastic wrap and refrigerate.
Notes
The cake recipe was adapted from Hershey.
Storage: Wrap the cake tightly in plastic wrap and store in the fridge for up to 4 days.
Freezing: To freeze the cake roll, wrap it in two layers of plastic wrap and a layer of heavy-duty aluminum foil. You can also leave off the aluminum foil and place in a freezer bag. Freeze for up to 1 month and thaw in the refrigerator overnight before serving.
Nutrition
Calories: 388kcal | Carbohydrates: 48g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 198mg | Potassium: 153mg | Sugar: 37g | Vitamin A: 655IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1.2mg
