Chocolate Cookie Butter Roll Cake
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This festive roll cake mimics a seasonal yule log and is sure to impress guests lucky enough to sit at your holiday table!
Author:Keya Wingfield
Ingredients
-
2 Tbsp Duke's Mayonnaise
4 large eggs
3/4 cup granulated sugar
1/3 cup cocoa powder
2/3 cup all purpose flour
1 tsp instant coffee granules
1 tsp vanilla extract
1/4 tsp cinnamon
1 1/4 tsp baking powder
1/2 tsp salt
2 Tbsp oil (any neutral oil)
6 Tbsp Buttermilk
4 oz cream cheese, room temp
Pinch of salt
3 Tbsp powdered sugar
1/2 cup cookie butter
1 cup heavy cream
1/4 tsp cinnamon
1 tsp vanilla extract
- 4 oz dark chocolate
6 to 8 oz heavy cream
Marshmallows, cookie crumbles
Chocolate Fudge Roll
Cookie Butter Filling
Chocolate Ganache
Toppings - Optional
Directions
Chocolate Fudge Roll
Pre-heat oven to 350F. Line a 9”x14” sheet pan with parchment, spray generously or brush with oil
Combine buttermilk, vanilla, oil, and Duke's Mayo, whisk thoroughly, set aside.
In a mixer bowl add eggs and beat at high speed for 7 to 8 minutes. Turn down the speed and add sugar in small batches.
Combine flour, salt, cocoa, cinnamon, and baking powder, sift over the egg mixture. Gently fold it in. Next fold in the mayo mixture. Pour in pan and bake for 12 to 14 minutes. Once baked, cool for 1 to 2 minutes and invert onto a powdered sugar dusted large piece of parchment paper. Gently roll the cake, from the shorter side. Let cool completely!
Cookie Butter Filling
Beat cream cheese, cookie butter, powdered sugar, cinnamon, vanilla and salt, until smooth. Stream in heavy cream and beat until fluffy.
Chocolate Ganache
Bring heavy cream to a boil, pour over chocolate. Let rest for a minute and whisk until shiny and cohesive.
Assembly
Gently unroll cake, apply a thick layer of cookie butter filling, make it as smooth as possible. Roll cake back up and refrigerate for 1 hour - to overnight. Pour ganache on top, top with cookie crumbles and marshmallows. Torch marshmallows if you have a kitchen torch. Cut and serve!
