Description

This M&M’s Ferrero Oreo Roll Cake is a stunning, indulgent dessert perfect for celebrations or whenever you’re craving a fun treat. A soft chocolate sponge cake is rolled with a creamy filling loaded with crushed Oreos, Ferrero Rocher pieces, and colorful M&M’s, making each slice a show-stopper. Topped with a rich chocolate ganache, this roll cake is as delicious as it is eye-catching!

Ingredients

For the Chocolate Sponge Cake:
For the Cream Filling:
For Decoration and Garnish:

Instructions

Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the eggs and sugar until pale and fluffy, about 5-7 minutes. Add the vanilla extract and mix.
Sift the flour, cocoa powder, and salt into the egg mixture. Gently fold until combined.
Pour the batter into the prepared pan and smooth it out. Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
While the cake bakes, prepare a clean kitchen towel dusted with cocoa powder.
Turn the warm cake onto the towel and peel off the parchment paper. Roll the cake gently with the towel and let it cool completely.
For the filling, whip the heavy cream and powdered sugar until soft peaks form. Fold in the crushed Oreos and Ferrero Rocher pieces.
Unroll the cooled cake and spread the cream filling evenly. Sprinkle mini M&M’s over the filling, then roll the cake back up tightly.
Chill the rolled cake in the refrigerator for 1 hour.
Cover the chilled roll cake with chocolate ganache, letting it drip down the sides. Decorate with M&M’s and Ferrero Rocher candies.
Slice and serve chilled for the best flavor and presentation.

Notes

For extra texture, add chopped nuts like hazelnuts or almonds to the filling.
To make the chocolate ganache, heat 1/2 cup of heavy cream until just simmering, then pour over 1/2 cup of chocolate chips. Stir until smooth.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.