Recipes Desserts Cakes Cake Roll Recipes Chocolate Swiss Roll 4.3 (7) 7 Reviews 4 Photos 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. Submitted by VTP Updated on October 4, 2023 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 2 hrs Total Time: 2 hrs 40 mins Servings: 6 Yield: 1 Swiss roll Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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) Directions 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. Tips If you have leftover filling, add it to the cut slices of cake when serving. You can use a bread knife to cut the cake to make sure it won't squeeze while cutting. I Made It Print Nutrition Facts (per serving) 270 Calories 20g Fat 19g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 270 % Daily Value * Total Fat 20g 26% Saturated Fat 11g 56% Cholesterol 147mg 49% Sodium 209mg 9% Total Carbohydrate 19g 7% Dietary Fiber 1g 5% Total Sugars 13g Protein 5g 11% Vitamin C 0mg 0% Calcium 39mg 3% Iron 1mg 7% Potassium 113mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.