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Chocolate Swiss Roll

A roll of chocolate Swiss roll with creamy filling, dusted with strawberries, served on a white plate.

This Chocolate Swiss Roll is a perfect treat for the holidays. I love how it looks fancy but isn’t too hard to make. With a soft chocolate cake, a rich filling, and a dusting of cocoa powder, it’s a sweet addition to any Christmas celebration. I make this dessert when I want something impressive that my guests will enjoy.

Time
Prep Time: 30 mins Cook Time: 10 mins Rest Time: 2 hrs Total Time: 2 hrs 40 mins
Cooking Temp 325  °C
Servings 6
Description

This Chocolate Swiss Roll combines a light chocolate cake with a creamy filling of whipped cream and chocolate-hazelnut spread. It’s rolled into a spiral and dusted with cocoa powder, creating a festive and delicious dessert that’s perfect for any holiday gathering.

Ingredients
  • Cooking spray
    • Cake
  • 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)
Instructions
  1. Preheat the oven to 325°F (165°C). Spray a jelly roll or rimmed sheet pan with cooking spray and line with parchment paper.
  2. 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.
  4. Beat in the flour mixture on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
  6. Flip the cake upside down onto a new sheet of parchment paper. Remove the used parchment paper gently.
  7. Roll the cake into a tube, starting at one end of the paper, and refrigerate for 2 hours.
  8. To make the filling, whip cream, powdered sugar, and vanilla together in a bowl with an electric mixer until medium peaks form.
  9. Mix in the chocolate-hazelnut spread until well combined.
  10. Unroll the cake and spread the filling evenly over it.
  11. Roll the cake back up, keeping in mind that it may crack.
  12. Dust with cocoa powder before serving.
Nutrition Facts

Servings 6

Amount Per Serving
Calories 270kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 11g56%
Cholesterol 147mg49%
Sodium 209mg9%
Potassium 113mg4%
Total Carbohydrate 19g7%
Dietary Fiber 1g4%
Sugars 13g
Protein 5g10%
Calcium 39 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Be gentle when unrolling the cake to avoid cracks. A bread knife can help you slice without squeezing the cake too much.

Keywords: chocolate cake, Christmas dessert, Swiss roll, holiday dessert, chocolate roulade
Read it online: https://pinnedrecipe.com/recipe/chocolate-swiss-roll/