(Nutella-Style Showstopper for Busy Moms)
If your typical evening is you, a stack of homework folders, and someone yelling “Where are my shin guards?”, this chocolate–hazelnut swiss roll is your little moment of joy. It looks like a bakery-level chocolate hazelnut yule log, but under the swirls and ganache it’s just a simple light chocolate sponge rolled around a Nutella-style hazelnut cream. It’s rich, nutty, and chocolatey, but still light enough that a slice after dinner doesn’t feel like too much.
Imagine a spiraled slice: dark cocoa sponge wrapped around a creamy chocolate hazelnut filling, flecked with crunchy toasted hazelnuts, all tucked under a shiny chocolate ganache topping. Every bite has that Nutella flavor we all love chocolaty, roasty, a little nostalgic but with the freshness of homemade cake. It’s basically a fancy Nutella swiss roll that you can pull off between school pick-up and bedtime.
This is what I bake when I need a make ahead chocolate hazelnut dessert for Christmas Eve, when the kids request “something with Nutella” for a birthday, or when friends are coming after activities and I want dessert chilling in the fridge already done. Bake the rolled chocolate sponge in the afternoon, fill it after dinner, and tomorrow you’ve got a chocolate hazelnut roll cake ready to slice and show off.
Why You’ll Love This Chocolate Hazelnut Swiss Roll
It looks over-the-top, but the process is very doable. We’re using an easy chocolate hazelnut swiss roll recipe that bakes in one jelly roll pan and uses straightforward steps: whip, bake, roll, fill, chill. No fancy decorating skills required — the swirl and a handful of hazelnuts do all the work.
Nutella flavor in every bite. Between the chocolate hazelnut spread in the filling and the toasted hazelnuts sprinkled inside and on top, this tastes like your favorite chocolate hazelnut jar turned into a fluffy swiss roll. It’s that perfect mix of creamy and crunchy that keeps everyone going back for “just one more slice.”
Perfect for planning ahead. The beauty of a chocolate swiss roll is that it actually slices better the next day. Make the rolled sponge and filling the night before, glaze it whenever you have a few quiet minutes, and you’ve got a make ahead holiday chocolate roll waiting when guests walk in.
Family-friendly and flexible. Swap Nutella for any chocolate hazelnut spread, change up the topping, or keep it super simple with just powdered sugar. This hazelnut chocolate swiss roll can go from casual Sunday dessert to full Christmas yule log cake with just a few garnishes.
How to make Chocolate Hazelnut Swiss Roll
You’ll Need
Ingredients For the Light Chocolate Sponge
4 large eggs, room temperature
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract
1/4 cup (60 ml) whole milk, room temperature
1/4 cup (60 ml) neutral oil (canola or vegetable)
3/4 cup (95 g) all-purpose flour, spooned and leveled
1/4 cup (25 g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine salt
For Rolling
2 tablespoons unsweetened cocoa powder (for dusting towel or parchment)
For the Chocolate–Hazelnut Filling
1 cup (280 g) chocolate hazelnut spread (like Nutella)
4 ounces (115 g) cream cheese, softened
1 cup (240 ml) cold heavy whipping cream
1/4 cup (30 g) powdered sugar
1 teaspoon vanilla extract
1/2 cup (60 g) toasted hazelnuts, finely chopped
For the Chocolate Ganache Topping
4 ounces (115 g) semisweet chocolate, finely chopped or chocolate chips
1/2 cup (120 ml) heavy cream
1 tablespoon unsalted butter
Pinch of salt
1/4 cup (30 g) toasted hazelnuts, roughly chopped, for topping
The flavor layers here are all about contrast: a light cocoa sponge cake that bends without cracking, a whipped hazelnut cream that tastes like Nutella clouds, and a rich chocolate ganache topping that makes it look like a true chocolate hazelnut log cake. The cream cheese gives the filling structure so your chocolate hazelnut swiss roll slices hold their shape, while the toasted hazelnuts bring that crunchy, nutty edge.
You can customize based on what’s in your pantry. Any brand of chocolate hazelnut spread works. 2% milk is fine instead of whole. If you’re really pressed for time, skip the ganache and simply dust the roll with cocoa powder and powdered sugar for a simpler Nutella roll cake that still looks gorgeous on a plate.
Step-by-Step Instructions
Before you start:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang on the long sides, and lightly grease the parchment. Lay out a clean kitchen towel and sift cocoa powder generously over it (or use another sheet of parchment sprinkled with cocoa) this will help the warm cake release and give your chocolate swiss roll a pretty finish.
- Whip the eggs and sugar
In a large mixing bowl, add the eggs and granulated sugar. Beat on high speed with an electric mixer for 5–7 minutes, until the mixture is very thick, pale, and tripled in volume. When you lift the beaters, the batter should fall in a ribbon that slowly disappears back into the bowl. This whipped base creates that light chocolate sponge we want for easy rolling.
- Add the vanilla, milk, and oil
Turn the mixer down to low and blend in the vanilla, milk, and oil just until combined. Scrape down the sides of the bowl so everything is evenly mixed. The batter will look a bit thinner but still airy.
- Fold in the dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Sift half of this mixture over the egg batter. Using a spatula, gently fold it in with slow, sweeping motions, turning the bowl as you go and being careful not to deflate the batter. Sift in the remaining dry ingredients and fold just until no dry streaks remain. The cocoa sponge batter should be smooth and light.
- Spread and bake
Pour the batter into the prepared pan and gently spread it into the corners with an offset spatula, keeping the layer as even as possible. Bake for 10–12 minutes, until the top looks set and springs back lightly when tapped. The edges may pull away from the sides of the pan just a bit — that’s your cue to pull it. Don’t overbake, or your rolled chocolate sponge will be more likely to crack.
- Roll the cake while warm
As soon as the cake comes out of the oven, run a knife around the edges if needed. Place your cocoa-dusted towel or parchment on top of the cake, then carefully invert the pan so the cake lands on the towel. Peel off the baking parchment from the bottom. Starting from a short side, roll the warm cake up with the towel inside into a snug log. Set it seam-side down on a rack to cool completely. This “pre-roll” is the secret for how to make a chocolate hazelnut swiss roll without cracking later.
- Toast and chop the hazelnuts
While the cake cools, spread the hazelnuts on a small baking sheet and toast in the still-warm oven (or at 325°F) for 6–8 minutes, until fragrant and lightly golden. Let them cool, then chop finely for the filling and roughly for the topping. That roasted, nutty smell in your kitchen? That’s your future chocolate hazelnut roll cake getting delicious.
- Make the chocolate–hazelnut filling
In a mixing bowl, beat the softened cream cheese until smooth. Add the chocolate hazelnut spread, powdered sugar, and vanilla; beat until creamy and fully combined. In a separate chilled bowl, whip the cold heavy cream to soft-medium peaks. Gently fold the whipped cream into the Nutella mixture in two additions until you have a light, fluffy whipped hazelnut cream. Fold in the finely chopped toasted hazelnuts. If it feels very soft, chill for 15–20 minutes to firm up slightly.
- Unroll and fill
Once the sponge is completely cool, carefully unroll it. A few small cracks are totally normal; they will be hidden in the swirl. Using an offset spatula, spread the chocolate hazelnut filling evenly over the cake, leaving about a 1/2-inch border around the edges so it doesn’t squish out as you roll. The layer should be roughly 1/4–1/3 inch thick.
- Re-roll and chill
Starting from the same short side, gently roll the cake back up, this time without the towel inside. Use the towel underneath to help lift and guide the roll if needed. Roll snugly but not so tight that the filling escapes. Wrap the chocolate hazelnut swiss roll tightly in plastic wrap and place it seam-side down on a tray. Chill for at least 2 hours, or up to 24 hours, until firm.
- Make the ganache topping
Place the chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan or microwave until steaming and tiny bubbles form around the edges (don’t boil). Pour the hot cream over the chocolate, add the butter and a pinch of salt, and let sit for 2–3 minutes. Stir gently until smooth and glossy. Let the chocolate ganache topping cool for about 10–15 minutes, until it has thickened but is still pourable.
- Glaze and garnish
Unwrap the chilled roll and place it on a wire rack set over a baking sheet. Slowly pour the ganache over the top, using a spatula to smooth it over the top and sides. While the ganache is still soft, sprinkle the remaining chopped hazelnuts along the top like a crunchy little crown. Let the ganache set at room temperature for 20–30 minutes, or chill again to speed things up.
- Slice and serve
Transfer the chocolate hazelnut log cake to a serving platter. Use a sharp serrated knife to slice, wiping the blade between cuts for neat spirals. Serve chilled or slightly cool, with a dusting of powdered sugar or a few extra hazelnuts if you like. Leftovers make a dreamy afternoon coffee treat or a kid friendly Nutella dessert for the next couple of days.
Equipment
- electric mixer
- Mixing bowls
- 10×15-inch jelly roll pan
- Offset spatula
- Clean kitchen towel
- Serrated knife
Ingredients
- 4 large eggs, room temperature
- 0.75 cup granulated sugar (150 g)
- 1 tsp vanilla extract
- 0.25 cup whole milk, room temperature (60 ml)
- 0.25 cup neutral oil (canola or vegetable, 60 ml)
- 0.75 cup all-purpose flour, spooned and leveled (95 g)
- 0.25 cup unsweetened cocoa powder (25 g)
- 1 tsp baking powder
- 0.25 tsp fine salt
- 2 tbsp unsweetened cocoa powder (for rolling)
- 1 cup chocolate hazelnut spread (like Nutella, 280 g)
- 4 oz cream cheese, softened (115 g)
- 1 cup cold heavy whipping cream (240 ml)
- 0.25 cup powdered sugar (30 g)
- 1 tsp vanilla extract
- 0.5 cup toasted hazelnuts, finely chopped (60 g)
- 4 oz semisweet chocolate, chopped (115 g)
- 0.5 cup heavy cream (120 ml)
- 1 tbsp unsalted butter
- Pinch of salt
- 0.25 cup toasted hazelnuts, roughly chopped for topping (30 g)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease. Sift cocoa powder over a clean towel or parchment for rolling.
- In a large bowl, beat eggs and sugar on high speed for 5–7 minutes until thick and pale. Mixture should ribbon back into the bowl.
- Reduce mixer speed and add vanilla, milk, and oil. Mix just until incorporated.
- Whisk together flour, cocoa powder, baking powder, and salt. Sift over egg mixture in two additions, folding gently with a spatula until smooth and light.
- Spread batter in pan and bake 10–12 minutes until set and springy. Do not overbake.
- Immediately invert warm cake onto cocoa-dusted towel. Peel off parchment. Roll cake up (with towel inside), then cool completely seam-side down.
- Toast hazelnuts at 325°F for 6–8 minutes until golden. Cool, then finely chop half for filling and roughly chop half for topping.
- Beat softened cream cheese until smooth. Add hazelnut spread, powdered sugar, and vanilla; mix until creamy. In another bowl, whip cream to soft peaks. Fold into hazelnut mixture, then fold in finely chopped hazelnuts. Chill if needed.
- Unroll cooled cake. Spread filling evenly, leaving a 1/2-inch border. Re-roll gently without towel. Wrap in plastic wrap and chill 2–24 hours.
- For ganache, heat cream until steaming. Pour over chocolate, add butter and salt, rest 2–3 mins, then stir smooth. Cool until thick but pourable.
- Unwrap roll, place on rack over tray. Pour ganache over roll and smooth with spatula. Sprinkle with remaining chopped hazelnuts. Let set.
- Transfer to serving platter. Slice with a serrated knife for clean spirals. Serve chilled or at room temp.
Notes
Nutrition
Tips for Success
Whip the eggs properly don’t rush this step. The volume of the eggs and sugar is what gives you that light chocolate sponge. If your batter looks thin and runny, keep whipping until you see that thick ribbon that sits briefly on top of the mixture.
Roll hot, fill cold. Rolling the sponge while it’s still warm “teaches” it to curl without fighting you later, but you want it completely cool before adding the filling so your Nutella cream doesn’t melt. Think: hot roll, cool fill, then chill.
Prep ahead in little pockets of time. You can toast and chop the hazelnuts days ahead and keep them in a jar. You can also make the chocolate hazelnut filling in the morning and stash it in the fridge, then just give it a quick stir before spreading when the sponge is ready.
Adjust sweetness and texture for your crew. If your family loves super sweet desserts, use milk chocolate in the ganache and a full cup of chocolate hazelnut spread. For a slightly less sweet version, choose darker chocolate and reduce the powdered sugar a bit in the filling.
Chill for clean slices and easy serving. A well-chilled chocolate hazelnut swiss roll slices much more neatly, which makes it ideal as a make ahead chocolate hazelnut roll cake for Christmas or parties. Slice just before serving so the edges stay fresh and pretty.
Variations
Straight Nutella swiss roll. Skip the cream cheese and hazelnuts and simply whip 1 cup heavy cream to soft peaks, then fold in 1 cup warm Nutella for a softer, fluffier Nutella filling. This gives you a super kid friendly Nutella swiss roll with a cloud-like center.
Crunchy praline twist. Stir in crushed wafer cookies or a bit of store-bought hazelnut praline with the chopped hazelnuts for extra crunch. It gives a candy-bar vibe inside your hazelnut chocolate swiss roll.
Caramel hazelnut roll. Drizzle salted caramel over the filling before rolling, and again over the ganache on top. Think chocolate, hazelnut, and caramel all hanging out in a holiday chocolate roll — very festive, very dangerous in the best way.
Jessie Bakes Cakes
Lighter “weekday” version. Swap half the cream cheese for plain Greek yogurt, and skip the ganache. Dust the rolled chocolate sponge with cocoa and powdered sugar and scatter just a few hazelnuts on top. Still fancy, slightly lighter.
Breastfeeding & Postpartum Friendly Options
Small-slice energy boost. Hazelnuts bring healthy fats and a little protein, so a thin slice of chocolate hazelnut swiss roll with a glass of milk or herbal tea can be a satisfying late-night treat during those endless feeding sessions. Cut it into small slices and keep them in a container so it feels easy to grab one.
Gentler sweetness. If you’re sensitive to very sweet desserts right now, use dark chocolate in the ganache and reduce the powdered sugar in the filling. You still get the cozy Nutella flavor, just with a softer, less intense sweetness.
What to Serve With It
This chocolate–hazelnut swiss roll is already a showstopper dessert, so keep the sides simple and bright. A little freshness or cream on the side balances all that chocolate and nutty richness.
Fresh berries (raspberries, strawberries, or sliced pears)
Lightly sweetened whipped cream or vanilla ice cream
A simple citrusy fruit salad for holiday dinners
Hot coffee or espresso for adults
Cold milk or hot cocoa for the kids
Storage & Reheat (Really Just Chill)
Once the ganache has set, cover the chocolate hazelnut swiss roll loosely with plastic wrap or store it in a long airtight container. Keep it in the fridge for 3–4 days. The whipped hazelnut cream and ganache help keep the sponge moist, so it actually tastes better on day two when the flavors have mingled.
For longer storage, you can freeze the whole roll (without fresh fruit garnish) or individual slices. Wrap in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge for a whole roll, or let single slices sit at room temperature for 20–30 minutes until pleasantly cool but not icy.
No heating needed just let slices sit for a few minutes if they’re very cold so the filling softens and the chocolate ganache topping turns silky again. It’s the kind of dessert that waits calmly in the fridge until your family is finally ready to slow down and enjoy it.
FAQs
- Can I make this chocolate hazelnut swiss roll ahead of time?
Yes, this dessert is basically made for planning ahead. You can bake and roll the cocoa sponge one evening, then fill, glaze, and garnish it the next day. Once assembled, the chocolate hazelnut roll cake keeps well in the fridge for 3–4 days, which makes it a great make ahead chocolate hazelnut dessert for busy weeks and holidays. - How do I keep my swiss roll from cracking?
The two keys are not overbaking and rolling while the cake is still warm. As soon as it comes out of the oven, invert it onto a cocoa-dusted towel and roll it up gently this helps the rolled chocolate sponge “learn” its shape. A few tiny cracks are normal and will be hidden by the chocolate hazelnut spread filling and ganache. - Can I make this without Nutella or store-bought chocolate hazelnut spread?
If you don’t use Nutella, you can swap in any chocolate hazelnut spread you like. For a different spin, use a plain chocolate spread and increase the toasted hazelnuts in the filling for that nutty flavor. There are also plenty of homemade chocolate hazelnut spread recipes online if you want to control the sweetness. - Is there a way to make this gluten-free?
Yes. You can try using a 1:1 gluten-free baking blend in place of the all-purpose flour, or follow a dedicated hazelnut chocolate roulade recipe that uses gluten-free flours and then fill it with this Nutella cream. Either way, be gentle when rolling and unrolling, as some gluten-free sponges can be a bit more delicate. - Can I freeze chocolate hazelnut swiss roll?
Absolutely. This chocolate hazelnut yule log style cake freezes nicely. Wrap the finished roll (without fresh fruit) tightly in plastic and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and slice while it’s still slightly chilled for the neatest spirals.
A Nutty Little Showstopper You Can Actually Pull Off
This chocolate–hazelnut swiss roll is one of those desserts that looks like it came from a fancy bakery box but fits right into a real-life, kid-chaotic kitchen. The light chocolate sponge, creamy Nutella-style filling, and crunchy hazelnuts make every slice feel special without requiring all day in the kitchen. And because it loves to hang out in the fridge, it works on your schedule, not the other way around.
Bake the sponge when you find that rare quiet pocket, roll it up, and tuck it away. Later, whip together the chocolate hazelnut filling, glaze it, and tomorrow you’ll have a holiday-ready chocolate hazelnut log cake just waiting for candles, sprinkles, or a quick dusting of powdered sugar. If your family becomes obsesse and they probably will this might just become your new go-to Christmas yule log cake or birthday dessert for the Nutella lovers in your house.
