Ferrero Rocher and Nutella Cake Roll

 

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Buche de Noel (yule log) is a really popular dessert this time of year (on the internet), but I’ve managed to go my whole life ever having even seen one anywhere in real life. Do they actually exist?  I saw Dairy Queen advertising cake rolls on their sign yesterday- does that count as proof?

 

This cake roll is for hazelnut lovers of the world! It has Ferrero Rocher’s stuffed in the middle, and halved on top, and has sprinkled chopped hazelnuts on top as well.  In case that isn’t enough hazelnut love, there is also the most delicious buttercream filling inside- Nutella! 

 

Making a cake roll is only difficult if you use a recipe that doesn’t work.  How do you know if a recipe doesn’t work? You can’t really, until you fail at rolling it, and then you’ll know!  My recipe for a cake roll hasn’t failed me yet.  I’ve used it for three projects in cake videos so far and it’s worked like a charm each time. When you’re baking a “cake roll”, or “jelly roll,” or “swiss roll” as they’re all called watching for the cake to be finished baking is important. If you over bake the cake, it will crack when you try to roll it. 

 

Filling a cake roll is usually done with a whipped topping or fruit of some sort, but going against tradition is what I do best. My Nutella buttercream is light and fluffy and rolls really easily with the cake, but most importantly it tastes amazing. You are going to love this buche de noel, I mean cake roll!

 

 

 

Ferrero Rocher and Nutella Cake Roll
Ingredients:

• Cake roll batter (Video)
• Nutella Buttercream (Video)
• Chocolate Ganache (Video)
• White chocolate ganache
• Ferraro Rochers
• Chopped hazelnuts

Procedure:

1. Preheat oven to 375F.
2. Line a jelly roll pan with wax paper, and spray liberally with non stick spray. 
3. Pour cake batter into the pan, and spread flat with an offset spatula.
4. Bake for 10 minutes, or until cake springs back after being touched.
5. Remove from oven and immediately invert onto a piece of parchment paper.  Gently roll the cake up, with the parchment paper, starting at one end, and set aside to cool.
6. When cooled, unroll cake and spread on Nutella buttercream. Place a line of Ferraro Rochers at the start of the roll, and re-roll the cake around the chocolates.
7. Place cake roll onto a long rectangular cake.
8. Top cake roll with additional Ferraro Rochers (whole and halved), ganaches, and chopped nuts.
9. Slice and serve so each piece has a Ferrero from the center of the roll.
10. Cake can be kept in the fridge and is best consumed within 2-3 days.

Cake Roll Batter

Ingredients:

• 1 cup flour (120g)
• 1 teaspoon baking powder (5mL)
• 1/2 teaspoon salt (2.5mL)
• 4 eggs
• 1 cup granulated sugar (200g)
• 1 teaspoon lemon juice (5mL)
• 1/4 cup milk (hot) (60mL)

Procedure:

1. Combine the flour, baking powder and salt. Mix and set aside.
2. In a stand mixer, whip the eggs, sugar and lemon juice until thick.
3. Heat the milk and slowly add it to the egg mixture and whip until very thick.
4. Add half of the flour mixture to the egg mixture, and use a spatula to fold together.  Once combined, add remaining flour amount and continue to fold until incorporated.

Chocolate Ganache

Ingredients:

• 1 tablespoon Butter
• 2/3 cup heavy cream (whipping cream)
• 1 1/4 cups chocolate chips (8 ounces)

Procedure:

1. Heat cream in microwave until very hot.
2. Add chocolate chips and butter and let sit for 5 minutes.
3. Stir until chips melt and mixture becomes smooth.
4. Allow to cool slightly before using.

Ingredients:

• 1 cup butter, softened to room temperature
• 2 cups icing sugar
• 3/4 cup Nutella
• 3-4 Tablespoons heavy cream or milk
• 2 teaspoons vanilla extract

Procedure:

1. In bowl of a stand mixer, cream butter until light and fluffy.
2. Add icing sugar and combine.
3. Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.