The Chocolate Hazelnut Swiss Roll Cake is pure dessert magic—a showstopping spiral of airy cocoa sponge wrapped around a dreamy whipped chocolate hazelnut cream, all blanketed in glossy ganache and jeweled with crunchy hazelnuts and chocolates. Imagine biting into a slice that checks all the boxes: fluffy cake, creamy, nutty filling, irresistible toppings. It’s the kind of dessert that’s easier to make than it looks, but dazzles every time!
Ingredients You’ll Need
Each ingredient in this recipe is simple, but together, they create layers of flavor, texture, and beautiful color. Don’t skip the good stuff—each element plays a crucial role in making this Chocolate Hazelnut Swiss Roll Cake shine!
- Eggs (5 large): The foundation for a sponge that’s light yet strong enough to roll—use room temperature eggs for best volume.
- All-purpose flour (¾ cup): Forms the delicate structure of the cake, ensuring it’s tender but holds its shape.
- Granulated sugar (½ cup): Adds sweetness and helps whip enough air into the eggs for a fluffy texture.
- Cocoa powder (2 tbsp): Brings gorgeous chocolate flavor and rich color to the sponge.
- Baking powder (1 tsp): Gives the cake just the right lift for the perfect roll.
- Milk (¼ cup): Keeps the sponge moist, so it’s easy to roll without cracking.
- Vegetable oil or melted butter (2 tbsp): Either one works for a touch of richness and a tender crumb.
- Vanilla extract (1 tsp): Enhances and rounds out the chocolatey notes.
- Pinch of salt: Balances the sweetness and intensifies the chocolate.
- Heavy cream (1 cup, chilled): Whips up into a fluffy, rich filling that pairs perfectly with the chocolate hazelnut spread.
- Chocolate hazelnut spread (¾ cup): The star of our filling—pick your favorite (like Nutella) for that unmistakable nutty, chocolate bliss.
- Toasted hazelnuts (¼ cup, optional): Add crunch and deep, nutty flavor in every bite.
- Dark or milk chocolate (200g, chopped): Melts into a satiny glaze—dark chocolate for intensity, milk if you love it sweeter.
- Heavy cream (¾ cup): Makes the ganache ultra shiny and silky.
- Butter (1 tbsp): Just a touch for glaze that glistens beautifully.
- Ferrero Rocher chocolates / truffles: The perfect finishing crown—turn your Swiss roll into a true centerpiece.
- Chocolate squares or curls: For elegant garnish and extra chocolate drama.
- Toasted hazelnuts, chopped: Lend crunch, golden color, and a hint of savoriness to every slice.
- Powdered sugar (optional): A snowfall-like dusting makes it look positively magical.
How to Make Chocolate Hazelnut Swiss Roll Cake
Step 1: Make the Sponge
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. In a large bowl, whip the eggs and sugar with a mixer for 5-6 minutes, until the mixture triples in size and turns pale. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold these dry ingredients into the fluffy eggs. Finish by folding in the milk, oil (or melted butter), and vanilla just until smooth—the goal is airy batter, so go gently! Pour the batter into your prepared pan and spread it evenly.
Step 2: Bake and Shape the Roll
Bake the sponge for 10–12 minutes; it should spring back when pressed lightly. While the cake is baking, dust a clean kitchen towel with cocoa powder (this stops sticking). When the cake comes out of the oven, immediately flip it onto the towel, peel off the parchment, and, using the towel to help, roll the sponge up from the short end while it’s warm. Cooling it rolled like this forms the right shape and keeps it from cracking later.
Step 3: Prepare the Chocolate Hazelnut Swiss Roll Cake Filling
For the most luscious filling, whip chilled heavy cream to soft peaks, then gently fold in the chocolate hazelnut spread until fully combined—it should be thick, cloud-like, and absolutely irresistible. Unroll the cooled cake, spread the filling evenly from edge to edge, and sprinkle with toasted hazelnuts if you love a crunchy surprise. Carefully roll it back up (without the towel) into a neat, tight log and chill for at least 30 minutes to set.
Step 4: Make the Glaze and Coat
Next, bring your finish to the next level with a shiny chocolate glaze. Heat cream until just steaming and pour it over chopped chocolate and a bit of butter. Let it sit a minute, then stir gently until smooth and glossy. Pour the ganache over your chilled roll, letting it cascade down the sides—smooth with a spatula or let it flow for a rustic look. This step makes your Chocolate Hazelnut Swiss Roll Cake look bakery-worthy!
Step 5: Decorate
Ready for the final touch? Crown your Swiss roll with Ferrero Rocher chocolates or truffles, tuck in a few chocolate squares or curls, sprinkle with toasted hazelnuts, and, if you’re feeling extra festive, dust with a bit of powdered sugar. Your cake is now party-perfect and nearly impossible to resist!
How to Serve Chocolate Hazelnut Swiss Roll Cake
Garnishes
This cake is finished beautifully with a handful of toasted hazelnuts for crunch, a few decadent truffles, and a dusting of powdered sugar to make it extra eye-catching. Chocolate curls or delicate shards can be placed on top for dramatic effect—don’t be shy about piling them on.
Side Dishes
Serve the Chocolate Hazelnut Swiss Roll Cake alongside a scoop of vanilla or coffee ice cream, or a handful of fresh berries like raspberries or strawberries. For a little contrast, offer espresso or cappuccino to balance all that rich chocolate with some bold, bitter notes. The cake is quite rich on its own, so lighter sides are your friend!
Creative Ways to Present
You can slice your Swiss roll thick and lay each round flat on a plate, or try a fancy swirl presentation. For parties, cut into mini slices and serve upright in cupcake liners. Drizzle plates with chocolate sauce or raspberry coulis before adding the cake for a restaurant-style flourish that makes guests swoon over your Chocolate Hazelnut Swiss Roll Cake artistry.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Swiss roll snugly in plastic wrap or store in an airtight container in the fridge for up to 3 days. It’ll stay moist and delicious—just let it sit out for 15 minutes before serving for the perfect soft texture.
Freezing
This cake freezes beautifully! Simply wrap the whole roll (without ganache or decorations) tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the fridge before glazing and decorating for best results.
Reheating
The Chocolate Hazelnut Swiss Roll Cake is best enjoyed chilled or at room temperature, so no reheating is needed. If you want a slightly softer bite, let slices sit out for a few minutes before serving. Warm cake is not recommended, as the filling and ganache may melt.
FAQs
Why did my Swiss roll crack when I rolled it?
Roll the sponge while it’s still warm—this keeps it flexible and helps keep cracks at bay. If it cools before rolling, the cake will stiffen and is more likely to break.
Can I make this recipe gluten-free?
Absolutely! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Be sure your other ingredients are gluten-free as well.
What’s the best way to get neat slices of Chocolate Hazelnut Swiss Roll Cake?
Use a sharp, serrated knife and wipe it clean between each slice. Chilling the cake before slicing also helps keep the swirls defined and pretty.
Is it possible to make the sponge in advance?
Yes, you can bake and roll the sponge (with the towel) a day ahead, let it cool fully, and keep it wrapped until ready to fill and assemble. This can save time if you’re prepping for a party!
Can I use milk chocolate instead of dark chocolate for the glaze?
Certainly! Milk chocolate will give you a sweeter, creamier coating, while dark chocolate will provide a bolder, more intense flavor. Both are delicious, so just go with your personal favorite.
Final Thoughts
If you’re looking to impress friends, treat your family, or simply indulge your love of chocolate and hazelnut, give this Chocolate Hazelnut Swiss Roll Cake a try. It might just become your most-requested dessert! Dive in, have fun, and don’t forget to snap a photo before it disappears—this cake is almost too beautiful to eat (but trust me, you’ll want to savor every bite).