When it comes to desserts that strike the perfect balance between elegance and indulgence, few can match the allure of a cake roll. If you’re looking to elevate your baking repertoire, the Chocolate Hazelnut Cake Roll is an absolute must-try. With its rich, chocolate sponge cake and a velvety hazelnut cream filling, this dessert is sure to impress family and friends alike. Whether you’re celebrating a special event or simply craving a slice of something decadent, this cake roll hits the sweet spot every time.
Why You’ll Love This Cake Roll
Imagine the light, airy texture of a classic sponge cake paired with the bold, irresistible flavors of chocolate and hazelnut. The combination of cocoa and a luscious hazelnut spread-infused cream creates a dessert that is as visually stunning as it is delicious. Plus, with easy-to-follow steps, even those new to baking can achieve spectacular results.
Ingredients
For the Cake:
- 3 large eggs
- 2 teaspoons brewed coffee or water
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup hazelnut spread
Step-by-Step Instructions
- Preheat and Prep: Start by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the Batter: In a large mixing bowl, beat the eggs on high speed for about 5 minutes or until they become thick and light in color. Gradually add the sugar, beating until well mixed. Stir in the brewed coffee (or water) and vanilla extract for added depth of flavor.
- Combine Dry Ingredients: Sift together the cocoa powder, flour, salt, and baking powder in a separate bowl. Gently fold these dry ingredients into the egg mixture until the batter is smooth and well-incorporated.
- Bake the Cake: Pour the batter into your prepared jelly roll pan, spreading it evenly with a spatula. Bake for 10-12 minutes or until the cake springs back when lightly touched.
- Prepare to Roll: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent the cake from sticking when you roll it.
- Invert and Roll: Once baked, carefully invert the hot cake onto the powdered sugar-covered towel. Gently peel off the parchment paper, and roll the cake up with the towel starting from the short end. Let it cool completely.
- Create the Filling: In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar, beating until stiff peaks form. Fold in the hazelnut spread gently until the mixture is smooth and creamy.
- Assemble the Cake Roll: Unroll the cooled cake carefully and spread the hazelnut filling evenly across its surface. Roll the cake back up (without the towel) and place it seam-side down on a serving platter.
- Chill and Serve: Refrigerate the cake roll for at least an hour to allow the filling to set. When ready to serve, slice into even portions and enjoy the decadent blend of chocolate and hazelnut flavors.
Tips for Success
- Be Gentle: When folding the dry ingredients into the egg mixture, take care to maintain the airiness by using a gentle hand.
- Don’t Overbake: Keep an eye on the cake as it bakes; overbaking can lead to a dry sponge that cracks when rolled.
- Chill Time: Allowing the cake to chill is essential for clean, beautiful slices that hold their shape.
Final Thoughts
The Chocolate Hazelnut Cake Roll is more than just a dessert—it’s an experience. Each bite offers a harmony of flavors that feels indulgent yet balanced. Perfect for holiday gatherings, dinner parties, or as a weekend treat, this cake roll will quickly become a favorite in your baking arsenal. So, put on your apron, preheat that oven, and roll your way to dessert bliss!
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Chocolate Hazelnut Cake Roll
Description
Indulge in a delightful twist on the classic cake roll with this luscious Chocolate Hazelnut Cake Roll. The perfect combination of rich chocolate and smooth hazelnut cream makes this treat irresistible.
Ingredients
For the Cake:
– 3 large eggs
– 2 teaspoons brewed coffee or water
– 1 teaspoon vanilla extract
– 1 cup granulated sugar
– 1 cup unsweetened cocoa powder
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon baking powder
For the Filling:
– 1 cup heavy whipping cream
– 1/4 cup powdered sugar
– 1/2 cup hazelnut spread
Instructions
1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs on high speed for about 5 minutes until thick and light in color. Gradually add the sugar, beating until well combined. Mix in the coffee or water and vanilla extract.
3. In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the egg mixture until well incorporated.
4. Carefully spread the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 10-12 minutes or until the cake springs back when lightly touched.
5. While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar.
6. Once baked, immediately invert the cake onto the powdered sugar-covered towel. Remove the parchment paper and gently roll the cake with the towel, starting from the short end. Allow the rolled cake to cool completely.
7. For the filling, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue to beat until stiff peaks form. Gently fold in the hazelnut spread until well combined.
8. Unroll the cooled cake and spread the hazelnut filling evenly over it. Carefully reroll the cake without the towel and place it seam-side down on a serving platter.
9. Chill the cake roll for at least 1 hour before serving to set the filling. Slice and enjoy!