Nutella Swiss Roll Cake
This heart breakingly chocolatey Nutella Swiss Roll Cake doesn’t disappoint! Rich and irresistible, it is the perfect hit of chocolate for chocolate and hazelnut lovers! And don’t forget, you can use your favorite brand of hazelnut spread, any will work! I could go a slice or two right now! yum!
My absolute fave thing about this Nutella Swiss Roll Cake
The thing that always astounds me about swiss roll cakes is how quick they are to bake. 10 minutes is all it takes to bake this cake and then, before you know it you’re rolling it and slicing it! The sponge is soft, the filling is soft. The entire thing is just melt in your mouth!
What does this Nutella Swiss Roll Cake taste like?
The theme here is chocolate and hazelnut. I used Nutella, but you can use whichever brand hazelnut spread you like. The sponge is soft and not overly sweet, the freshly whipped cream and pillowy and creamy and the Nutella is sweet but perfectly balanced by everything else.
What are the ingredients I need to make this Nutella Swiss Roll Cake?
All-purpose flour – also known as plain flour.
Cocoa powder – I used unsweetened cocoa powder.
Baking powder – this will help your cake rise.
Salt – I used fine salt.
Coffee powder – I used instant coffee powder.
Eggs – I used large eggs.
Caster sugar – also known as superfine sugar. Granulated sugar will also work.
Butter – I used unsalted butter.
Hazelnuts – I used skinless hazelnuts. I’ve got more info on how to skin and toast your hazelnuts at home in the Tips and Tricks section.
Hazelnut spread – I used Nutella but you can use any brand you like!
Heavy cream – this is the type of cream you use for whipping.
Mascarpone cheese – similar to whipped cream. Helps lighten and stabilize the whipped cream.
Semi-sweet chocolate – also known as dark chocolate. This is a dark cooking chocolate. Not eating chocolate.
Corn syrup – also known as glucose syrup.
My Top Tips for making this Nutella Swiss Roll Cake!
Can store in an airtight container for up to 3 days.
Make sure you’re using a really good quality vanilla extract for this recipe. They’re usually much stronger than imitation vanillas and really make a different with chocolate recipes adding another depth of delicious flavor.
Making The Day Before
You can make the cake portion of this recipe the day before you put it together. Simply wrap in plastic wrap once it has cooled to room temperature. No need to store it in the fridge.
How to skin hazelnuts
For this recipe you’ll need skinless hazelnuts. If you cannot find store bought hazelnuts you can skin them by placing them on a baking tray and baking them on 160C / 325F for 20 minutes. Once baked, take out of the oven, and pour into a clean tea towel. Bunch up the towel, encasing the hazelnuts inside and rub the heel of your hand on top. This will help the already loose and oily hazelnut skin to rub on the towel and against the other hazelnuts in the towel. Undo the towel and pick out the skinned hazelnuts. Continue this process until all the hazelnuts are skinned. Some hazelnut skins are stubborn and won’t come off. They’re ok to use.
Toasting the hazelnuts
To toast the hazelnuts, simply place them on a baking tray and bake for 20 minutes on 160C / 325F or until golden in color. Keep an eye on them because they can burn easily. Alternatively, you can place them in a deep skillet and toast them on medium high heat until golden. Again, don’t take your eyes off them or they will burn!
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Nutella Swiss Roll Cake
- 1/2 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder + extra for dusting
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp instant coffee powder
- 4 large eggs separated
- 2/3 cup (140 g) caster superfine sugar
- 1/4 cup (55 g) unsalted butter
- 1 tsp vanilla extract see notes
- 3/4 cup (50 g) hazelnuts toasted (skin off)
- 1 cup hazelnut spread warm
- 1 cup (250 ml) heavy whipping cream
- 1/2 cup (150 ml) mascarpone cheese
- 1 tsp vanilla extract
- 1/2 cup (125 ml) heavy whipping cream
- 3/4 cup (150 g) dark cooking chocolate
- 1 tsp corn syrup
Learn How To Make it! [VIDEO]
- Preheat your oven to 175°C / 350°F. Spray a 12x17 inch baking tray with oil spray. Line the bottom with baking paper. Set aside.
- Place a sieve over a medium mixing bowl and add the flour, cocoa powder, baking powder and salt. Sift into the mixing bowl and set aside.
- Add the egg whites to a separate medium mixing bowl and mix on medium speed using an electric hand mixer (or stand mixer fitted with a whisk attachment) for about 1 minute before slowing adding 70g - 1/3 cup of the caster sugar. Continue mixing until mixture becomes thick and glossy, about 3 minutes. Set aside.
- Add the egg yolks, remaining sugar and vanilla extract to a large mixing bowl and whisk on high speed for 5 minutes until pale and fluffy. Add half of the egg white mixture to the egg yolk mixture and use a spatula to fold through gently until almost completely combined. Add the remaining egg white mixture and repeat.
- Sift the dry ingredients for a second time over the egg mixture. Gently fold through until well combined. Lastly, drizzle the melted an cooled butter over the cake batter and fold through until you can see no streams of shiny butter. This batter is very light.
- Add the batter to the prepare baking tray and use a spatula to gently spread the mixture as evenly as you can. Bake for 10 minutes. Take out of the oven and gently run a knife around the side of the tray to help loosen the cake. Dust with about 2 tbsp of cocoa powder. Place a large piece of baking paper over the cake followed by a large chopping board. Flip the cake over onto the chopping board and take the baking tray away. Peel the baking paper away from the bottom of the cake. Tightly roll the cake starting from the narrow end. You will have baking paper rolled up with the cake. This is going to help stop the cake from sticking onto itself as it cools. Allow to cool completely at room temperature.
- While the cake is cooling add the hazelnuts onto a baking tray lined with baking paper and bake on the middle rack for 10-15 minutes. Once baked allow to cool for 10 minutes before placing into a clean kitchen towel. Fold the towel over and knead the hazelnuts. This will help the skins peel off. Alternatively, you can use peeled hazelnuts and bake them for 10 minutes or until golden. Once cooled, roughly chop using a large knife.
- Once the cake has completely cooled down it’s time to whip the cream. To make the whipped cream begin by adding the cream, mascarpone cheese and 1 tsp vanilla extract to a large mixing bowl. Whip to stiff peaks using an electric hand mixer. Set aside in the fridge
- Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Allow to come slightly to room temperature. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth.
- Slowly and gently unwrap the room temperature swiss roll. Keep the baking paper underneath as it will help us roll it back up. Spread the warm Nutella onto the cake. Add the cream and spread around evenly leaving about an inch gap on one end of the cake. Slowly and tightly roll the cake back up. Using the baking paper to do this make it a really easy process.
- Carefully place the swiss roll onto a cooling rack with a baking tray underneath and drizzle the chocolate ganache on top, completely covering it. Drizzle more warm Nutella and sprinkle with remaining toasted hazelnuts.