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Preheat the oven to 350F 175C. Line a 9×13-inch baking pan with parchment paper.
In a medium bowl, sift the flour, cocoa powder, baking powder, and salt together.
In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy. Add the oil, milk, and vanilla extract and mix well.
Gradually add the dry ingredients to the wet mixture and mix until smooth.
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool slightly. Place a clean kitchen towel on a flat surface and dust it with powdered sugar. Carefully turn the cake onto the towel and peel off the parchment paper. Roll the cake up in the towel starting from one short side and let it cool completely.
For the filling, beat the heavy cream until stiff peaks form. Gently fold in the Nutella and crushed Oreos.
Unroll the cooled cake, spread the Nutella cream mixture evenly over the surface, and sprinkle with crushed M&Ms and Ferrero Rocher bits.
Carefully roll the cake back up, making sure to keep the filling intact.
Once rolled, decorate the top with extra M&Ms, crushed Oreos, and Ferrero Rocher halves if desired.
Refrigerate the roll cake for 1 hour to set before slicing and serving.
Prep Time: 20 minutes Baking Time: 15 minutes Total Time: 1 hour 40 minutes
Kcal: 350 kcal Servings: 8-10 servings
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