Recipe: Chocolate Nutella Roulade

Serves: 6

Prep time: 25 minutes

Baking time: 10 minutes

Swiss roll

  • 3 medium eggs
  • 100g caster sugar
  • 75g self raising flour
  • 25g unsweetened cocoa powder
  • dash vanilla
  • 15ml hot water


  • 250g Nutella
  • 150ml double cream
  • dash vanilla
  • 120g mascarpone

Chocolate coating

  • 120g dark chocolate
  • 85ml single cream
  • 150g chopped toasted hazelnuts


  • For the Swiss Roll, preheat the oven to 220C/200C fan.
  • Line a 9” x 12” baking tray with parchment paper and set aside.
  • In the bowl of your Kenwood stand mixer, fitted with the whisk attachment, whisk the eggs, vanilla and sugar at full speed for 5 minutes until thick and pale in colour.
  • Sieve in the flour and cocoa powder and with a spatula, fold this through gently to retain the air.
  • Finally add the boiling water and mix through.
  • Pour this batter onto the lined tray and place in the preheated oven for 8-10 minutes.
  • Once baked, carefully turn the cooked sponge onto a sugared sheet of parchment paper.
  • Slowly peel off the parchment paper that the sponge was baked on.
  • From the short end, roll the Swiss roll sponge up with the new sugared parchment paper in the center, this will stop it from sticking together as it cools.
  • For the cream filling, in the bowl of your Kenwood mixer fitted with the whisk attachment, whisk the cream, vanilla and mascarpone until thick. Keep chilled until needed.
  • To make the ganache coating, simply place the chocolate and cream into a bowl and gently melt in the microwave until chocolate is melted and combined.
  • To assemble, carefully unroll the sponge.
  • Heat the Nutella in the microwave for 10-15 seconds until it softens up.
  • Spread the Nutella over the unrolled sponge.
  • Next, spread on the whipped cream filling and spread evenly.
  • Again, going from the short end, reroll the Swiss Roll.
  • Place it on a lined baking tray and using a pallet knife, spread on the chocolate coating to completely cover the roll.
  • While the chocolate is still wet, sprinkle on the chopped toasted hazelnuts.
  • Pop back into the fridge until you plan on serving.