Why You’ll Love This Recipe

I like that this chocolate Swiss roll has all the flavor of a fancy bûche de Noël without all the extra steps. The cake is soft, slightly chocolatey, and perfectly balanced by the light, nutty filling. I can make it ahead of time, it slices beautifully, and it’s always a hit at any gathering. Whether I dust it with cocoa powder or top it with a little whipped cream, it’s a dessert that feels both nostalgic and special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cake:
cooking spray
¼ cup all-purpose flour
¼ cup cocoa powder, plus more for dusting
¼ teaspoon salt
⅛ teaspoon baking soda
3 large eggs
¼ cup white sugar
½ teaspoon vanilla extract
2 ½ tablespoons melted butter

Filling:
¾ cup heavy cream
2 teaspoons powdered sugar
½ teaspoon vanilla extract
⅛ cup chocolate-hazelnut spread (such as Nutella)

Directions

1. Prepare the pan: I preheat the oven to 325°F (165°C). I spray a jelly roll or rimmed baking sheet with cooking spray and line it with parchment paper to prevent sticking.

2. Make the cake batter: In a medium bowl, I sift together the flour, cocoa powder, salt, and baking soda. In a separate large bowl, I beat the eggs and sugar with an electric mixer on high for about 5 minutes until the mixture becomes thick, pale, and tripled in volume. I mix in the vanilla extract, then add the dry ingredients in thirds, alternating with the melted butter. I mix gently just until combined.

3. Bake the cake: I pour the batter evenly into the prepared pan, making sure it’s less than ¼ inch thick. I bake for 8–9 minutes, or until a toothpick inserted in the center comes out clean. I let it cool completely in the pan.

4. Roll the cake: Once cooled, I flip the cake upside-down onto a new sheet of parchment paper and gently peel off the original parchment. Using the clean parchment as a guide, I roll the cake from one end into a tight spiral. I refrigerate it for 2 hours to set its shape.

5. Make the filling: While the cake chills, I whip the cream, powdered sugar, and vanilla together in a bowl until medium peaks form. I gently fold in the chocolate-hazelnut spread until fully combined and smooth.

6. Assemble the roll: I carefully unroll the chilled cake, spread the filling evenly across the surface, then re-roll it gently. I dust the top with cocoa powder before serving.

7. Serve: I slice the roll using a serrated or bread knife for clean cuts. If I have leftover filling, I spoon a little extra onto each slice when serving.

Servings and Timing

Serves 6
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes

Variations

I sometimes flavor the filling with espresso powder or orange zest for a twist. When I want something richer, I replace the whipped cream with a light chocolate ganache. For a festive version, I brush the cake with raspberry jam before adding the filling, or top the finished roll with powdered sugar and fresh berries. I also love using hazelnut or almond liqueur for an adult touch.

Storage/Reheating

I keep the Swiss roll covered and refrigerated for up to 3 days. It tastes best when slightly chilled. I don’t reheat it—this dessert is meant to be enjoyed cold or at room temperature. If I need to store it longer, I freeze it (without the cocoa dusting) for up to a month, wrapped tightly in plastic and foil. I thaw it overnight in the refrigerator before serving.

FAQs

Why did my cake crack when rolling?

If the cake cools too long before rolling, it can crack. I roll it gently while still slightly pliable, then chill it to set the shape.

Can I make the cake in advance?

Yes, I can bake the cake a day ahead, keep it rolled in parchment, and fill it the next day.

What’s the best way to cut the roll?

I use a sharp serrated knife and wipe it clean between slices to keep the edges neat.

Can I use a different filling?

Absolutely. Whipped cream, buttercream, jam, or even peanut butter mousse all work beautifully.

Can I make it gluten-free?

Yes, I can replace the all-purpose flour with a 1:1 gluten-free blend.

How do I make it extra chocolatey?

I add a tablespoon of melted dark chocolate to the filling or drizzle chocolate ganache on top.

Can I skip the Nutella?

Yes, I can use plain whipped cream or mix in melted chocolate instead.

How do I prevent the cake from sticking?

I always use parchment paper and spray it lightly before spreading the batter.

Can I use Dutch-processed cocoa?

Yes, it works fine—just note that it gives a darker, richer flavor.

Can I double the recipe?

Yes, I can easily double it and bake it on two pans for a larger batch or to make two rolls.

Conclusion

I love how this chocolate Swiss roll turns a few simple ingredients into something that feels elegant and decadent. The light cocoa sponge paired with the creamy chocolate-hazelnut filling makes every bite a treat. It’s perfect for celebrations, afternoon coffee, or anytime I want to impress with minimal effort.