Sunday, March 3, 2019

COOKIES 'N CREAM OREO CAKE ROLL: Post by Judy Clemens-Smucker

I love when my mystery and chocolate worlds collide. Today I welcome back Judy Clemens-Smucker aka JC Lane aka Judy Clemens. J.C. Lane is the author of the thriller Tag, You’re Dead. She also writes mysteries as Judy Clemens, including the Stella Crown series and the Grim Reaper mysteries.


Like many households, mine loves the Great British Baking Show. We watch the bakers assemble their creations and wish we could taste each and every one. (Well, maybe not every one. Those Victorian game pies never look as appealing to me as they do to the contestants and judges.) One of our favorite weeks on the show is when they do the cake rolls. It’s fun to see the flavors they put together, marrying the cake with the filling, and see how they decorate the finished product.

This Cookies ‘n Cream Oreo Cake Roll may not have orange zest, candied walnuts, or spun sugar webs, but it has yummy cream, a soft cake (or “sponge” as they’d say on the GBBS), and a delectable ganache topping. Here are some of the quotes from my family when I served it:

“You got such a nice shine on the ganache!”
“The spiral is nice and tight, with no gaps.”
“The cake has such a nice texture.”

So, there you go, Paul Hollywood. I’m ready for the show!

Cookies ‘n Cream Oreo Cake Roll 

3 large eggs
3/4 cup granulated sugar
2 tsp brewed coffee (or water)
1 tsp vanilla extract
1/4 cup unsweetened dark cocoa powder
1/4 tsp salt
1 Tbsp baking powder
3/4 cup all-purpose flour
Powdered sugar, to aid in rolling

3/4 cup heavy whipping cream
1 Tbsp powdered sugar 1 t vanilla extract
12 Oreos, crushed

1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips

1. Pre-heat oven to 350 degrees. Line a jelly roll pan (10” x 15”) with foil. Grease and flour foil.
2. Make the cake: Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.
3. Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
4. Spread in prepared pan. Batter will be in a very thin layer. Use spatula to spread it to all corners of the pan. Bake for 12-15 minutes. You’ll know it’s done when you lightly poke the top with your fingertip and it bounces back slightly.
5. While the cake is baking, set a clean kitchen towel on a large work surface. Sprinkle liberally with powdered sugar (about ¼ cup). As soon as the cake comes out of the oven, turn it over onto the kitchen towel. Remove foil carefully.
6. Trim crusty edges, then, working from the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled at least one hour (or you can wrap it overnight).
7. Make the filling: Beat heavy whipping cream. Slowly add in powdered sugar and vanilla. Beat until whipped cream forms. Stir in crushed Oreos, reserving 2 T for garnish.
8. Assemble cake: Once the cake has cooled, unroll it carefully. Spread the whipping cream on the cake, leaving 1” without filling at either end. Re-roll cake. Cover with plastic wrap and chill at least one hour before frosting.
9. Make the ganache: Place chocolate chips and cream in a microwave safe bowl. Heat on high power for 60-90 seconds or until the cream is hot. Whisk until smooth. Let cool for 10 minutes.
10. Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly, scooping up what falls on the cookie sheet and re-pouring until you have it as covered as possible. Top with remaining crushed Oreos. Chill until set.
11. Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.

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