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
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.
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®)
