Silky Chocolate Roll Cake with Hazelnuts
- Mixing bowls
- Fine-mesh sieve
- Baking sheet (37 x 46 cm / 15 x 18 in)
- Wire rack
- Small saucepan
- Kitchen scale
INGREDIENTS
- 1/2 cup/150 grams chocolate-hazelnut spread
- 1/2 cup/65 grams hazelnuts, finely chopped
Cake:
- 4 large eggs/200 grams
- 3/4 cup/150 grams granulated sugar
- 1/2 cup/60 grams all-purpose flour
- 1/4 cup/20 grams unsweetened cocoa powder
- 1 teaspoon/4 grams baking powder
- Pinch of salt
Whipped Cream:
- 1 cup/240 grams heavy cream
- 1/4 cup/60 grams milk
- 3 tablespoons powdered sugar
- 2 tablespoons instant vanilla pudding mix
Coating:
- 10.5 ounces/300 grams milk or dark chocolate, chopped
- 1/2 cup/80 grams hazelnuts, finely chopped
- 1/3 cup/70 grams oil
INSTRUCTIONS
- Preheat the oven to 355°F/180°C. Grease a 37 x 46 cm (15 x 18 in) baking sheet and line with parchment, pressing the paper to adhere.
- In the bowl of a stand mixer fitted with the whisk, combine the eggs and salt and beat 1 minute on medium. Gradually add the sugar and beat for several minutes until very pale and airy. Sift the flour, cocoa, and baking powder over the mixture and fold gently with a rubber spatula until smooth. Spread the batter evenly in the prepared pan and bake for 12 minutes, until set but not dry. Remove, cover with a clean towel, and cool completely.
- Whip the cream, milk, and powdered sugar on medium until it begins to thicken. Add the pudding mix and finish to soft, stable peaks.
- Invert the cooled cake onto a sheet of parchment and peel off the baking-paper lining. Spread the whipped cream evenly, drizzle with the chocolate-hazelnut spread, and sprinkle with chopped hazelnuts. Roll tightly from the short side into a log. Chill until firm.
- Melt the chocolate in a double boiler or in short microwave pulses, stirring until smooth. Stir in the oil and chopped hazelnuts. Place the chilled roll on a wire rack over a tray and pour the glaze evenly to coat. If needed, spoon excess glaze from the tray over any bare spots. Refrigerate until the coating is set. Slice and serve chilled.
FAQ
What is the best way to keep the sponge from cracking while rolling?
The key to preventing cracks when making a chocolate roll cake is handling the sponge while it is still warm and pliable. As soon as it comes out of the oven, cover it with a clean kitchen towel and roll it up gently with the towel inside. This sets the cake into shape without breaking. Once cooled, unroll it carefully, spread the filling, and roll it back up. Overbaking also causes dryness and cracking, so keeping the baking time short is crucial.
Can I make this chocolate roll cake dairy free?
Replace the heavy cream with a plant-based whipping cream made from oats or cashews for the filling. Instead of milk, use almond or oat milk. Swap Nutella for a dairy-free chocolate spread, and use dairy-free chocolate for the glaze. The method remains the same, and the texture is still soft and creamy. Plant-based alternatives work well in this recipe because the roll relies more on egg structure than dairy fat for stability.
How should I store the cake and how long does it last?
A chocolate roll cake is best stored in the refrigerator because of the cream filling and chocolate coating. After assembling and glazing, place it on a tray and cover loosely with plastic wrap or an airtight cake container to prevent it from drying out. Properly stored, it will stay fresh for 3 to 4 days. For longer storage, it can be frozen tightly wrapped in plastic and foil for up to one month. Thaw overnight in the refrigerator before serving.
Can I make this chocolate roll cake ahead of time?
The sponge can be baked one day ahead, wrapped in plastic once cooled, and kept at room temperature. The cream filling can also be whipped the day before and refrigerated. On the day you plan to serve it, assemble the roll, chill it to set, and then glaze it with chocolate.
Can I make this chocolate roll cake gluten free?
You can make this cake gluten free by substituting the all-purpose flour with a high-quality gluten free flour blend that contains xanthan gum or a similar binder. The key is to use a blend that mimics the structure of wheat flour, as this helps the sponge stay soft and flexible. Baking times are generally the same, but you may want to watch the oven closely since gluten free flours can dry faster. When rolled correctly while warm, the gluten free version remains just as light.
What is the best type of chocolate to use for the glaze?
Depends on the flavor balance you prefer. Dark chocolate with 60–70% cocoa solids provides a rich, slightly bitter contrast to the sweet cream filling and Nutella. Milk chocolate creates a sweeter finish, which works well for those who enjoy a milder taste. Always use good-quality bar chocolate instead of chips, since it melts more smoothly and sets with a glossy finish. Pairing the chocolate with oil ensures the coating slices cleanly without cracking.
Can I freeze the chocolate roll cake after glazing it?
Freezing a fully glazed chocolate roll cake is possible, but it requires careful wrapping to prevent the glaze from becoming damaged. Once the glaze has set in the refrigerator, wrap the cake tightly in plastic wrap, then add a layer of foil for extra protection. Store it in the freezer for up to one month. Before serving, transfer to the refrigerator overnight to thaw slowly. The texture of the cream filling and glaze remains smooth if thawed gently, making it a convenient option for preparing in advance.
Why is my cake coming out dry?
It may have been overbaked, as the sponge layer is thin and cooks quickly. Even two extra minutes in the oven can make it lose moisture. Another common issue is incorrect flour measurement; using too much flour makes the cake tough. Always measure with a kitchen scale for accuracy. Additionally, folding the dry ingredients too roughly can deflate the eggs and reduce moisture retention. Aim for gentle folding and bake only until the sponge springs back lightly when touched.
