Introduction to Hazelnut Chocolate Swiss Roll
Welcome to the delightful world of the Hazelnut Chocolate Swiss Roll! If you’re anything like me, you know that life can get busy, and sometimes we need a quick solution to satisfy our sweet cravings. This indulgent roll cake is not only a treat for the taste buds but also a feast for the eyes. Imagine a light and airy chocolate sponge, filled with luscious hazelnut cream, all topped with silky chocolate ganache. It’s perfect for impressing loved ones or simply enjoying a cozy evening at home. Trust me, this recipe will become a cherished favorite!
Why You’ll Love This Hazelnut Chocolate Swiss Roll
This Hazelnut Chocolate Swiss Roll is a dream come true for any home cook. It’s surprisingly easy to whip up, making it perfect for those busy days when you crave something sweet. The rich chocolate flavor combined with the creamy hazelnut filling creates a taste sensation that’s hard to resist. Plus, it looks stunning on any dessert table, ensuring you’ll impress your guests without spending hours in the kitchen!
Ingredients for Hazelnut Chocolate Swiss Roll
Gathering the right ingredients is the first step to creating your Hazelnut Chocolate Swiss Roll masterpiece. Here’s what you’ll need:
- All-purpose flour: This is the base of your cake, providing structure and lightness.
- Cocoa powder: For that rich chocolate flavor, cocoa powder is essential. It adds depth and color to the sponge.
- Baking powder: This leavening agent helps the cake rise, giving it that airy texture we all love.
- Salt: Just a pinch enhances the flavors, balancing the sweetness of the cake.
- Large eggs: Eggs are crucial for binding and adding moisture. Room temperature eggs work best for a fluffy texture.
- Granulated sugar: This sweetener not only adds sweetness but also helps with the cake’s structure.
- Vegetable oil: A bit of oil keeps the cake moist and tender.
- Vanilla extract: This adds a warm, aromatic flavor that complements the chocolate beautifully.
- Milk: A splash of milk helps to create a smooth batter, making it easier to spread.
- Heavy cream: Used in both the filling and ganache, it adds richness and a luxurious mouthfeel.
- Hazelnut spread: This creamy delight is the star of the filling, bringing that irresistible hazelnut flavor.
- Cream cheese: It adds a tangy richness to the filling, balancing the sweetness of the hazelnut spread.
- Powdered sugar: This fine sugar sweetens the filling and helps achieve a smooth texture.
- Semisweet chocolate chips: These are melted to create the luscious ganache that tops the roll.
- Butter: Optional, but a little butter in the ganache gives it a beautiful shine.
- Chopped toasted hazelnuts: These add a delightful crunch and enhance the hazelnut flavor.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Hazelnut Chocolate Swiss Roll
Now that you have all your ingredients ready, let’s dive into the fun part: making your Hazelnut Chocolate Swiss Roll! Follow these simple steps, and you’ll be on your way to creating a dessert that’s sure to impress.
Step 1: Preheat and Prepare
First things first, preheat your oven to 175°C (350°F). This ensures your cake bakes evenly. While the oven warms up, grab a 10×15-inch jelly roll pan. Line it with parchment paper and give it a light grease. This will help your cake release easily later on.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This step is crucial! Sifting these dry ingredients helps to aerate them, ensuring your cake will be light and fluffy. Set this bowl aside for now.
Step 3: Beat Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar together for about 3 to 4 minutes. You want the mixture to become pale and thick, almost like a fluffy cloud. This is where the magic happens, as it adds volume to your cake!
Step 4: Combine Ingredients
Now, gently add the vegetable oil, vanilla extract, and milk to the egg mixture. Mix until just combined. Next, sift in your dry ingredients from the previous step. Fold everything together carefully, being cautious not to overmix. You want to keep that airy texture!
Step 5: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly. Bake for 10 to 12 minutes. To check for doneness, lightly touch the center of the cake; it should spring back. If it leaves a dent, give it a few more minutes.
Step 6: Roll the Cake
Once baked, dust the top lightly with powdered sugar. Place a clean kitchen towel over the cake and invert it onto the towel. Carefully peel off the parchment paper. Now, roll the cake gently from the short end, towel included. This helps shape it while it’s warm. Let it cool completely while rolled.
Step 7: Prepare the Hazelnut Cream Filling
In a separate bowl, beat the cream cheese and hazelnut spread until smooth. This mixture should be creamy and luscious. Then, add the powdered sugar and mix until well combined. This filling is where the hazelnut magic happens!
Step 8: Fill and Roll the Cake
Once your cake is cool, carefully unroll it. Spread the hazelnut cream filling evenly, leaving about a 1-inch border at one end. Now, roll the cake back up tightly, but don’t squeeze too hard! Place it seam-side down on a serving tray.
Step 9: Make the Ganache
To create the ganache, heat the heavy cream until it’s steaming, then pour it over the semisweet chocolate chips in a bowl. Let it sit for a minute, then stir until smooth. If you want that extra shine, add a tablespoon of butter and mix until melted.
Step 10: Garnish and Chill
Pour the ganache over the rolled cake, letting it drip down the sides. While the ganache is still soft, sprinkle the top with chopped toasted hazelnuts. This adds a delightful crunch! Chill the cake for about 30 minutes before slicing. This helps set the ganache and makes for cleaner cuts.
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t skip the sifting step; it helps create a light and airy cake.
- When rolling the cake, be gentle to avoid cracks.
- Use a serrated knife for clean slices.
- Chill the cake after ganache for a polished look.
- Experiment with different fillings like whipped cream or fruit!
Equipment Needed
- Jelly roll pan: A 10×15-inch pan is ideal, but a similar-sized baking sheet works too.
- Parchment paper: Essential for easy cake release; aluminum foil can be a substitute.
- Mixing bowls: Use any size, but a large bowl is best for beating eggs.
- Whisk: A hand whisk is great, but an electric mixer saves time.
- Serrated knife: Perfect for slicing the roll; a sharp chef’s knife can work too.
Variations of Hazelnut Chocolate Swiss Roll
- Nut-Free Version: Substitute the hazelnut spread with sunflower seed butter for a nut-free alternative.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this Hazelnut Chocolate Swiss Roll gluten-free.
- Fruit-Infused Filling: Add fresh raspberries or strawberries to the hazelnut cream for a fruity twist.
- Dark Chocolate Ganache: Swap semisweet chocolate chips for dark chocolate for a richer flavor.
- Vegan Adaptation: Use aquafaba instead of eggs and a plant-based cream cheese for a vegan-friendly version.
- Spiced Variation: Add a pinch of cinnamon or espresso powder to the batter for an extra flavor kick.
Serving Suggestions for Hazelnut Chocolate Swiss Roll
- Pair with a dollop of whipped cream for added creaminess.
- Serve alongside fresh berries for a pop of color and tartness.
- Drizzle with extra hazelnut spread for a decadent touch.
- Enjoy with a cup of coffee or espresso to balance the sweetness.
- Garnish with mint leaves for a fresh presentation.
FAQs about Hazelnut Chocolate Swiss Roll
Can I make the Hazelnut Chocolate Swiss Roll ahead of time?
Absolutely! You can prepare the roll a day in advance. Just store it in the refrigerator after adding the ganache. This allows the flavors to meld beautifully.
What can I substitute for hazelnut spread?
If you’re looking for alternatives, almond butter or peanut butter can work well. Just keep in mind that the flavor will change slightly, but it’ll still be delicious!
How do I store leftovers of the Hazelnut Chocolate Swiss Roll?
Store any leftovers in an airtight container in the refrigerator for up to three days. Just be sure to slice it with a serrated knife for clean cuts!
Can I freeze the Hazelnut Chocolate Swiss Roll?
Yes, you can freeze the roll! Wrap it tightly in plastic wrap and then in aluminum foil. It can last up to three months in the freezer. Just thaw it in the fridge before serving.
What drinks pair well with the Hazelnut Chocolate Swiss Roll?
This indulgent dessert pairs wonderfully with coffee, espresso, or even a glass of dessert wine. The rich flavors complement each other beautifully!
Final Thoughts
Creating a Hazelnut Chocolate Swiss Roll is more than just baking; it’s an experience filled with joy and satisfaction. The moment you roll that delicate sponge and fill it with creamy hazelnut goodness, you’ll feel like a culinary artist. Each slice reveals a beautiful swirl, inviting smiles and compliments from family and friends. Whether it’s a special occasion or a simple weeknight treat, this dessert brings warmth and happiness to any table. So, roll up your sleeves, embrace the process, and enjoy every delicious bite of this indulgent creation. Trust me, it’s worth every moment!
Print
Hazelnut Chocolate Swiss Roll: An Easy, Indulgent Recipe!
- Total Time: 1½ hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This indulgent roll cake features a light and airy chocolate sponge filled with a luscious hazelnut cream and topped with silky chocolate ganache and chopped hazelnuts. It’s elegant, impressive, and surprisingly easy to make!
Ingredients
- ¾ cup (95 g) all-purpose flour
- ¼ cup (30 g) cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup (240 ml) heavy cream, cold
- ½ cup (120 g) hazelnut spread (like Nutella)
- 4 oz (115 g) cream cheese, softened
- ¼ cup (30 g) powdered sugar
- 1 cup (170 g) semisweet chocolate chips
- ¾ cup (180 ml) heavy cream
- 1 tbsp butter (optional, for shine)
- ½ cup (60 g) chopped toasted hazelnuts
Instructions
- Preheat oven to 175°C (350°F). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another large bowl, beat eggs and sugar for 3–4 minutes until pale and thick. Add oil, vanilla, and milk, mixing gently.
- Sift in the dry ingredients and fold until just combined. Pour batter into the prepared pan, spread evenly, and bake for 10–12 minutes, or until the cake springs back when touched.
- While warm, dust the top lightly with powdered sugar. Place a clean kitchen towel over it and invert onto the towel. Peel off parchment paper carefully.
- Roll the cake gently (with the towel inside) from the short end. Let cool completely while rolled.
- Beat cream cheese and hazelnut spread until smooth. Add powdered sugar and mix until combined.
- In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the hazelnut mixture until fluffy and uniform. Refrigerate for 15–20 minutes to firm slightly.
- Unroll the cooled cake carefully. Spread the hazelnut cream filling evenly, leaving a 1-inch border at one end. Roll the cake back up tightly without squeezing out the filling. Place seam-side down on a serving tray.
- Heat cream until steaming, then pour over chocolate chips. Let sit 1 minute, then stir until smooth. Add butter for extra shine. Let cool slightly, then pour over the cake roll evenly.
- Sprinkle the top with chopped toasted hazelnuts while the ganache is still soft. Chill for 30 minutes before slicing for clean cuts.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use a serrated knife to slice the roll for clean cuts.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
