White Chocolate Cake
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗖𝗮𝗸𝗲 𝗥𝗼𝗹𝗹: 4 large eggs 
1/2 cup granulated sugar 
2/3 cup all-purpose flour 
2 tbsp cocoa powder 
1 tsp baking powder 1/4 tsp salt 
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗙𝗶𝗹𝗹𝗶𝗻𝗴: 1 cup cookie dough pieces 
2 cups vanilla or cookie dough ice cream 
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗧𝗼𝗽𝗽𝗶𝗻𝗴: 3.5 oz milk chocolate 1/4 cup heavy cream 
Extra cookie dough chunks or chocolate chips 
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
Bake the Cake Roll:
Preheat oven to 350°F (180°C). Line a baking tray with parchment paper. Beat eggs and sugar until light and fluffy. Sift in flour, cocoa powder, baking powder, and salt. Fold gently. Spread the batter evenly on the tray and bake for 10 minutes. Roll the warm cake with parchment and let it cool.
Prepare the Filling:
Soften the ice cream slightly for easy spreading. Chop cookie dough pieces into small chunks.
Assemble the Cake Roll:
Unroll the cooled cake, spread a layer of softened ice cream, and sprinkle cookie dough chunks evenly. Roll it back up tightly and freeze for 4–6 hours until firm.
Add the Topping:
Heat cream until steaming, pour over chopped chocolate, and stir until smooth. Drizzle the ganache over the frozen cake roll.
Garnish:
Decorate with extra cookie dough chunks or chocolate chips for a final touch.
Ready to Serve:
Slice and serve this cool, chocolatey delight for a guaranteed crowd-pleaser! 
Prep Time: 20 minutes 
Freeze Time: 4–6 hours 
Total Time: ~6.5 hours
White Chocolate Cake
