Nutella Hazelnut Chocolate Cake Roll: An Irresistible Swiss Roll Dessert
This Nutella hazelnut chocolate cake roll turns a light, tender chocolate sponge into a stunning dessert, rolled up with a rich, creamy Nutella filling and coated in a generous layer of chopped toasted hazelnuts. Every slice reveals a beautiful spiral of soft cake and glossy chocolate-hazelnut filling, making this roll cake as impressive to look at as it is to eat. Despite its bakery-worthy appearance, this recipe uses straightforward techniques that make it achievable for home bakers.
Why You’ll Love This Recipe
- Rich Nutella flavor: A generous layer of Nutella filling delivers that beloved chocolate-hazelnut taste in every bite.
- Beautiful spiral presentation: Each slice reveals an elegant swirl that looks stunning on any dessert table.
- Crunchy hazelnut coating: Chopped hazelnuts add texture and a nutty finish to the soft, tender cake.
- Great for entertaining: An impressive, bakery-style dessert perfect for gatherings and celebrations.
- Make-ahead friendly: Can be prepared in advance and chilled until ready to serve.
Ingredients
For the chocolate sponge:
- 4 large eggs, room temperature
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
For the filling:
- 1 1/2 cups Nutella or chocolate hazelnut spread
- 1/2 cup heavy cream, whipped (optional, to lighten the filling)
For the coating:
- 1 1/2 cups hazelnuts, toasted and chopped
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
- Whip the eggs and sugar: Beat the eggs and sugar together until pale, thick, and tripled in volume, about 5–7 minutes.
- Fold in dry ingredients: Sift the flour, cocoa powder, baking powder, and salt over the egg mixture, gently folding until just combined. Stir in the vanilla.
- Bake: Spread the batter evenly onto the prepared baking sheet and bake for 10–12 minutes, until the cake springs back when touched.
- Roll while warm: Immediately turn the warm cake out onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper, then roll the cake up with the towel from one short end. Let cool completely in the rolled shape.
- Prepare the filling: If lightening the Nutella, fold in the whipped cream until smooth and combined.
- Fill and re-roll: Gently unroll the cooled cake and spread the Nutella filling evenly over the surface. Re-roll the cake tightly without the towel.
- Coat with hazelnuts: Press the chopped toasted hazelnuts generously over the outside of the rolled cake.
- Chill and slice: Refrigerate for at least 1 hour before slicing into rounds.
Tips for the Best Results
- Roll the cake while still warm to help it hold its shape without cracking.
- Don’t overbake the sponge, as it needs to remain flexible enough to roll without breaking.
- Let the cake cool completely in its rolled shape before unrolling to fill.
- Chill the finished roll before slicing for the cleanest, most defined spiral slices.
Serving Suggestions
Serve this Nutella hazelnut chocolate cake roll chilled or at room temperature, sliced into rounds to showcase the beautiful spiral. It’s a stunning dessert for holidays, celebrations, or anytime a rich, chocolate-hazelnut treat is called for.