Cocoa Roll with Whipped Cream and Nutella

Name: Cocoa Roll with Whipped Cream and Nutella
Prep time: 45 min
Cook time: 13 min
Total time: 58 min
Yield: 8
Ingredients: Eggs (about 4 medium) 7.8 oz; Brown sugar 0.45 cup; Potato starch 6 ¼ tbsp; Unsweetened cocoa powder 3 tbsp; Acacia honey ¾ tbsp; Nutella 1 ½ cup; Fresh liquid cream &frac23; cup; Powdered sugar 0.4 cup; Milk Chocolate in curls to taste

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 45 min
Cook time: 13 min
Serving: 8
Cost: Low
Note + the setting time (60 min. in total)

PRESENTATION

The cocoa roll with cream and Nutella is really, really something special, capturing the true heart of Italian home baking. You start with a super soft chocolate sponge—known as pasta biscotto al cacao in Italy—made unique with brown sugar and just a hint of acacia honey. These give it a deeper flavor and a moist texture, setting it way, way apart from your usual chocolate Swiss roll. Seriously. Once it’s out of the oven and still warm, the sponge gets rolled up with a generous layer of Nutella—an Italian must-have—and fluffy whipped cream. Perfect for those who love a good Nutella cake roll. You know, it’s a hit at family gatherings, birthday parties, or just as a sweet afternoon pick-me-up.

And here's the thing: In Italy, folks love to add their own twist to the Nutella roll. They mix it up by changing the filling or throwing in extras like chopped nuts or a swirl of orange zest. Different, right? Some regions might toss in mascarpone or a splash of espresso in the cream for that extra flavor punch. But the key? It's gotta be the light, tender cake that rolls up smoothly, holding all the creamy goodness inside. It’s a dessert fit for any occasion—easy enough for a weeknight but special enough for celebrations.

The finished chocolate cake roll often gets a dusting of powdered sugar and a drizzle of melted chocolate. Feels like a pastry shop treat, but it’s lovingly made in home kitchens across Italy. And look, for fans of hazelnut spread desserts, this recipe is pretty much a guaranteed crowd-pleaser. With its creamy filling and rich chocolate sponge, resisting a second slice? Forget about it. Whether you’re enjoying it as a simple snack or a festive treat, this cocoa roll truly embodies the heart and soul of Italian desserts, offering a taste of Italy in every bite. For sure.

INGREDIENTS

for a 15x11 inch baking tray: Eggs 7.8 oz (220 g) - (about 4 medium); Brown sugar 0.45 cup (100 g); Potato starch 6 ¼ tbsp (50 g); Unsweetened cocoa powder 3 tbsp (15 g); Acacia honey ¾ tbsp (15 g)

for the filling: Nutella 1 ½ cup (400 g)

for decorating: Fresh liquid cream ⅔ cup (150 g); Powdered sugar 0.4 cup (50 g); Milk Chocolate to taste - in curls

Preparation

How to prepare Cocoa Roll with Whipped Cream and Nutella

To prepare the cocoa roll with whipped cream and Nutella, first separate the eggs, dividing the whites and yolks into separate bowls. Now pour 50 g of brown sugar into the egg whites 1 and whip them with an electric mixer 2 until they are frothy, glossy, and stable. Pour the remaining 50 g of brown sugar into the yolks 3.

Add the honey 4 and beat with electric whisk until they become light and fluffy 5. Gradually add the yolk mixture to the whipped egg whites 6.

Gently mix with a whisk until they are all incorporated 7; do not overmix. Then sift in the cornstarch 8 and cocoa 9.

Continue to gently mix with the whisk until fully absorbed 10. Transfer the batter to a large 15x11 inch baking sheet (base) lined with parchment paper 11. Gently level it using a spatula, spreading it evenly 12.

Bake in a preheated static oven at 392°F (200°C) for 13 minutes, until it is well browned. Remove from the oven 13 and flip the cocoa sponge cake onto another sheet of parchment paper, then gently peel off the one attached to the cake 14. Place the parchment paper back over the sponge cake to keep it moist and let it cool. Use a knife to trim the edges of the cake 15.

Spread the Nutella in the center 16 and spread it over the entire surface 17. Chill in the fridge for 15 minutes. Now roll the cake from the long side 18.

Once you have the roll 19, wrap it in plastic wrap 20 and refrigerate it for at least 45 minutes. After this time, pour the cream and powdered sugar into a bowl 21.

Beat with electric whisks 22 and transfer the whipped cream to a piping bag with a 10 mm star tip. Now take the roll and cut two thin slices from both ends 23 to even it out 34.

Decorate the surface with the cream, creating a zigzag pattern along the entire roll 25. Garnish with milk chocolate curls 26 and serve your cocoa roll with whipped cream and Nutella 27.

Storage

The cocoa roll with whipped cream and Nutella can be stored in the refrigerator for 3 days.

It can be frozen before decorating

Advice

Use room temperature eggs to achieve a more rapidly and easily whipped mixture.

Remove the parchment paper from the sponge cake right after baking, but let it cool to room temperature before filling with Nutella otherwise it might be difficult to spread.

To flavor the sponge cake, you can use vanilla, ground cinnamon, ground ginger, or add 10 g of orange liqueur, rum, or cognac.

If you cannot find ready-made chocolate curls, you can make them at home using a vegetable peeler from a block of milk chocolate.

For the translation of some texts, artificial intelligence tools may have been used.