Chocolate Swiss Roll

Recipe View 5 mins Preheat oven to 325°F (165°C). Grease a jelly roll pan or rimmed baking sheet with cooking spray and line with parchment paper. Ensure the parchment paper extends slightly over the edges for easy removal. (5 minutes)

Recipe View 5 mins In a medium bowl, sift together the flour, cocoa powder, salt, and baking soda. Sifting ensures a light and airy cake. (5 minutes)

Recipe View 10 mins In a large bowl, using an electric mixer on high speed, beat the eggs and granulated sugar until the mixture has tripled in volume and becomes pale yellow, about 5 minutes. This step is crucial for creating a light and spongey cake. Mix in 1/2 teaspoon of vanilla extract. Gradually beat in the sifted flour mixture on low speed in thirds, alternating with the melted butter, until just combined. Be careful not to overmix. (10 minutes)

Recipe View 2 mins Pour the batter into the prepared pan, spreading it evenly to a thickness of less than 1/4 inch. This ensures the cake bakes evenly and is pliable enough to roll. (2 minutes)

Recipe View 9 mins Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Do not overbake, or the cake will be dry and prone to cracking. Allow the cake to cool completely in the pan. (60 minutes)

Recipe View 2 hrs 5 mins Once cooled, flip the cake upside down onto a new sheet of parchment paper. Gently remove the parchment paper from the top of the cake. Starting at one end, roll the cake tightly into a log shape, using the parchment paper to help guide you. Refrigerate the rolled cake for at least 2 hours to set its shape. (5 minutes active, 120 minutes inactive)

Recipe View 10 mins While the cake is chilling, prepare the filling: In a bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon of vanilla extract together with an electric mixer until medium peaks form. Gently fold in the chocolate-hazelnut spread until well combined. (10 minutes)

Recipe View 10 mins Carefully unroll the chilled cake and spread the filling evenly over the surface. Roll the cake back up tightly, being mindful that the cake may crack or tear slightly. Dust the finished roll with cocoa powder for an elegant finish, if desired. (10 minutes)