Cookie Dough Chocolate Roll Cake

This Cookie Dough Chocolate Roll Cake is a show-stopping dessert featuring a rich chocolate sponge cake filled with creamy, edible cookie dough and covered in a smooth chocolate ganache. It’s the perfect combination of fudgy cake and classic cookie dough flavors, making it ideal for birthdays, holidays, or any time you need an indulgent treat!

Why You’ll Love This Recipe

• Decadent & Indulgent – The best of chocolate cake and cookie dough in one bite.
• No Raw Eggs or Flour – Safe-to-eat edible cookie dough filling.
• Soft & Fluffy Cake – A light chocolate sponge that rolls up perfectly.
• Impressive Yet Easy – Looks fancy but is easy to make with simple ingredients.
• Perfect for Any Occasion – A fun dessert for parties, holidays, or celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Sponge Cake:

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp milk
• ¼ cup melted butter

For the Edible Cookie Dough Filling:

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp milk
• 1 cup all-purpose flour (heat-treated, see instructions)
• ½ tsp salt
• ½ cup mini chocolate chips

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tbsp butter (for shine)

Directions

this recipe

1. Heat-Treat the Flour (For Safe Cookie Dough)

• Preheat oven to 350°F (175°C).
• Spread flour on a baking sheet and bake for 5 minutes, stirring halfway.
• Let cool completely before using.

2. Make the Chocolate Sponge Cake

• Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
• In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
• In another bowl, beat eggs and sugar for 3-4 minutes until pale and fluffy.
• Mix in vanilla, milk, and melted butter.
• Gently fold in the dry ingredients until just combined.
• Spread batter evenly in the prepared pan and bake for 10-12 minutes.

3. Roll the Cake

• While warm, transfer the cake to a clean kitchen towel dusted with cocoa powder.
• Roll the cake from the short end, towel included, and let it cool completely.

4. Make the Edible Cookie Dough Filling

• In a bowl, beat butter, brown sugar, and granulated sugar until fluffy.
• Mix in vanilla, milk, salt, and heat-treated flour.
• Fold in mini chocolate chips.

5. Assemble the Roll Cake

• Gently unroll the cooled cake.
• Spread the cookie dough filling evenly over the cake.
• Roll it back up tightly (without the towel) and place seam-side down.

6. Make the Chocolate Ganache

• Heat heavy cream until hot but not boiling.
• Pour over chocolate chips and let sit for 1-2 minutes, then whisk until smooth.
• Stir in butter for extra shine.

7. Cover & Chill

• Pour ganache over the roll cake, spreading evenly.
• Refrigerate for 30 minutes to set.

8. Serve & Enjoy

• Slice and serve chilled or at room temperature!

Servings and Timing

• Servings: 8-10
• Prep Time: 20 minutes
• Bake Time: 12 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour

Variations

• Peanut Butter Twist – Add 2 tbsp peanut butter to the cookie dough filling.
• Cookies & Cream Version – Replace chocolate chips with crushed Oreos.
• Nutty Crunch – Fold in chopped pecans or walnuts.
• Extra Chocolatey – Use chocolate cookie dough filling.
• Dairy-Free Option – Use coconut cream and vegan butter.

Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 2 months.
• Thawing: Let sit at room temperature for 20 minutes before serving.

FAQs

Can I use store-bought cookie dough?

Yes, just make sure it’s safe-to-eat raw cookie dough.

What’s the best way to roll the cake without cracking?

Roll it while warm using a dusty kitchen towel, then let it cool.

Can I make this ahead of time?

Yes! Store in the fridge for up to 24 hours before serving.

What’s the best way to slice clean pieces?

Use a sharp, warm knife, wiping between slices.

Can I add espresso powder to enhance the chocolate flavor?

Yes! 1 tsp espresso powder deepens the chocolate taste.

Can I use milk chocolate instead of semi-sweet for the ganache?

Yes, but it will be sweeter and less intense.

How do I prevent the ganache from cracking?

Let the cake come to room temperature before slicing.

Can I skip the ganache?

Yes! Dust with powdered sugar for a simpler finish.

Can I add caramel drizzle?

Absolutely! Drizzle caramel sauce over the ganache for extra indulgence.

What’s a good side to serve with this?

Pair with vanilla ice cream, fresh berries, or whipped cream.

Conclusion

This Cookie Dough Chocolate Roll Cake is the ultimate dessert for cookie dough and chocolate lovers alike! With a soft, chocolate sponge, a creamy cookie dough filling, and a decadent ganache topping, it’s perfect for any occasion. Try it today and enjoy a slice of pure indulgence!

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