This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's bûche de Noël. It takes time but is worth the effort.
Ingredients
- cooking spray:
- all-purpose flour: 0.25 cup
- cocoa powder: 0.25 cup (plus more for dusting)
- salt: 0.25 tsp
- baking soda: 0.125 tsp
- eggs: 3 piece
- white sugar: 0.25 cup
- vanilla extract: 0.5 tsp
- ½ tablespoons melted butter: 2 piece
- heavy cream: 0.75 cup
- powdered sugar: 2 tsp
- vanilla extract: 0.5 tsp
- chocolate-hazelnut spread (such as Nutella): 0.125 cup
Metric Conversion
Stages of cooking
-
Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or rimmed sheet pan with cooking spray and line with parchment paper.
-
Make cake: Sift flour, cocoa powder, salt, and baking soda together in a medium bowl.
-
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. Beat in flour mixture on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
-
Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper gently from the top of cake. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
-
Make filling: Whip cream, powdered sugar, and vanilla together in a bowl with an electric mixer until medium peaks form. Mix in chocolate-hazelnut spread until well combined.
-
Unroll cake and spread evenly with filling. Roll up cake with filling, keeping in mind that cake might crack or tear easily. Dust with cocoa powder if you like.
