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
Scale
- 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