OREO MOCHA CHEESECAKE ROLL
Ingredients:
For the Mocha Cake:
¾ cup all-purpose flour
¼ cup cocoa powder
1 tsp instant coffee or espresso powder
½ tsp baking powder
¼ tsp salt
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp hot water
For the Oreo Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (cold)
8–10 crushed Oreo cookies
For the Topping (Optional):
Crushed Oreos
Chocolate drizzle or ganache
Whipped cream swirls
Instructions:
1. Make the Mocha Cake:
Preheat oven to 350°F (175°C). Line a 10x15" jelly roll pan with parchment and lightly grease it.
In a bowl, whisk flour, cocoa powder, instant coffee, baking powder, and salt.
In another bowl, beat eggs and sugar for 5 minutes until thick and pale. Mix in vanilla and hot water. Gently fold in dry ingredients.
2. Bake and Roll:
Pour batter into pan and spread evenly. Bake for 10–12 minutes.
While warm, turn cake out onto a kitchen towel dusted with powdered sugar. Remove parchment. Roll the cake up with the towel and let cool.
3. Make the Oreo Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip cream until stiff peaks form. Fold whipped cream and crushed Oreos into the cream cheese mixture.
4. Assemble:
Unroll cooled cake. Spread filling evenly. Carefully roll it back up (without the towel).
Wrap and refrigerate for at least 2 hours.
5. Finish:
Top with chocolate drizzle, whipped cream, and extra Oreos if desired. Slice and serve chilled!