Description
Indulge in soft chocolate cake filled with cookie dough and enveloped in creamy vanilla ice cream.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heat-treated all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1 quart vanilla ice cream, softened
Instructions
- Preheat the oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar together until thick and pale.
- Add vanilla extract and mix well.
- Whisk together flour, cocoa powder, salt, and baking powder in a separate bowl.
- Fold the dry ingredients into the egg mixture until just combined.
- Spread the chocolate batter in the prepared pan and bake for 12-15 minutes.
- Remove from the oven, cool briefly, and invert onto a powdered sugar dusted towel.
- Roll the cake tightly with the towel and let it cool completely.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy for the filling.
- Add vanilla extract, then mix in heat-treated flour and salt.
- Fold mini chocolate chips into the cookie dough mixture.
- Unroll the cooled cake and spread with softened vanilla ice cream.
- Layer the cookie dough filling over the ice cream and carefully roll the cake back up.
- Wrap tightly in plastic wrap and freeze for at least 4 hours.
- Slice and serve immediately once frozen.
Notes
Allow the cake roll to cool completely before assembling to avoid melting the ice cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg