½ cup unsalted butter (115 g), 1 stick, room temperature
4 cups powdered sugar (640 g)
2 teaspoons vanilla extract
15 chocolate sandwich cookies, crushed
5 chocolate sandwich cookies, halved
How to Make It
1. Step
In a large mixing bowl, beat the egg yolks with 1 cup (200 g) of sugar and the vanilla extract until pale and fluffy, about 3 minutes.
2. Step
Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
3. Step
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
4. Step
In a separate large mixing bowl, using a hand mixer, beat the egg whites until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
5. Step
Beat a third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
6. Step
Divide the batter between the two baking sheets. Spread evenly and bake for 10-12 minutes. Let cool at room temperature until the pans are cool to touch.
7. Step
Dust the tops of the cakes with the remaining cocoa powder. Cover with parchment paper, and flip the cakes over to remove from the pans.
8. Step
Carefully peel away the baked parchment paper and discard. Cut each cake in half vertically, then set aside.
9. Step
In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract.
10. Step
Use a spatula to fold in the crushed cookies.
11. Step
Evenly spread a thin layer of icing onto a cake quarter.
12. Step
Starting from one short end, tightly roll the cake into a spiral. Repeat with the remaining cake layers, placing the rolled piece at the start of each new layer.
13. Step
Wrap the cake tightly in plastic wrap and chill for at least an hour until icing in center is slightly firm.
14. Step
Use the remaining icing to cover the cake and pipe small swirls on the top. Garnish the top with the sandwich cookie halves, and chill for at least an hour before serving.
