Chocolate Swiss Roll

This chocolate Swiss roll features a spongy cocoa cake made extra sweet with a creamy Nutella filling for a gorgeous dessert that's sure to impress.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 270 Calories

Ingredients

• 3 eggs
• 1 serving cooking spray
• 2 teaspoons powdered sugar
• 0.25 teaspoon salt
• 0.25 cup all-purpose flour
• 0.5 teaspoon vanilla extract
• 0.25 cup white sugar
• 0.75 cup heavy cream
• 0.125 teaspoon baking soda
• 2.5 tablespoons melted butter
• 0.25 cup cocoa powder, or more as needed
• 0.125 cup chocolate-hazelnut spread (such as Nutella®)

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.

Step 2

Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or rimmed sheet pan with cooking spray and line with parchment paper.

Step 3

Make cake: Sift flour, cocoa powder, salt, and baking soda together in a medium bowl.

Step 4

Beat eggs and sugar in a large bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Mix in vanilla. Beat in flour mixture on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).

Step 5

Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper gently from the top of cake. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.

Step 6

Make filling: Whip cream, powdered sugar, and vanilla together in a bowl with an electric mixer until medium peaks form. Mix in chocolate-hazelnut spread until well combined.

Step 7

Unroll cake and spread evenly with filling. Roll up cake with filling, keeping in mind that cake might crack or tear easily. Dust with cocoa powder if you like.