Oreo Cream Chocolate Roll 
A rich and creamy chocolate Swiss roll packed with Oreo flavor and fluffy cream filling! 
Prep time: 25 minutes
Cook time: 12 minutes
Total time: 37 minutes
Yield: 8 servings
Ingredients:
For the Chocolate Cake:
* 4 large eggs
* 1/2 cup granulated sugar
* 1 tsp vanilla extract
* 1/4 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 1 tsp baking powder
* Pinch of salt
For the Oreo Cream Filling:
* 1 cup heavy whipping cream
* 2 tbsp powdered sugar
* 1 tsp vanilla extract
* 10 Oreo cookies, finely crushed
For Decoration:
* 1/2 cup melted chocolate
* Whipped cream
* 4–6 Oreo cookies
* Extra crushed Oreo crumbs
Instructions:
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2. Beat eggs and sugar until pale, thick, and fluffy. Mix in vanilla extract.
3. Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
4. Spread batter evenly in the prepared pan.
5. Bake for 10–12 minutes or until the cake springs back when touched.
6. While warm, roll the cake with a clean kitchen towel and let it cool completely.
7. For the filling, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in crushed Oreos.
8. Carefully unroll the cooled cake and spread the Oreo cream evenly over the surface.
9. Roll the cake back up tightly and place seam-side down.
10. Drizzle melted chocolate over the top.
11. Pipe whipped cream along the center and garnish with Oreo cookies and extra cookie crumbs.
12. Chill for at least 1 hour before slicing and serving.
Pro Tip:
For extra Oreo flavor, chill the crushed cookies before folding them into the whipped cream to keep the filling light and fluffy while maintaining a delicious cookie crunch. 
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Oreo Cream Chocolate Roll
