Chocolate Swiss Roll
Description
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.
Ingredients
•
1 serving cooking spray
•
1/4 cup all-purpose flour
•
1/4 cup cocoa powder, or more as needed
•
1/4 teaspoon salt
•
1/8 teaspoon baking soda
•
3 eggs
•
1/4 cup white sugar
•
1/2 teaspoon vanilla extract
•
2 1/2 tablespoons melted butter
•
3/4 cup heavy cream
•
2 teaspoons powdered sugar
•
1/2 teaspoon vanilla extract
•
1/8 cup chocolate-hazelnut spread (such as Nutella®)
Directions
1
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.
2
Make cake: Sift flour, cocoa powder, salt, and baking soda together in a medium bowl.
3
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).
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
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.
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.
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.