Decadent Chocolate Jelly Roll

Recipe by Emjay99
READY IN: 23mins




  • Preheat oven to 350 degrees F.
  • Spray a jelly roll pan with Pam.
  • Line it with wax paper and again spray with Pam.
  • Set aside.
  • In a large mixing bowl beat the eggs and vanilla for at least 2 minutes until frothy.
  • Add the sugar in 3 additions (1/4 of a cup at a time) and beat for at least 5 minutes until thick and cream coloured.
  • Sift in the flour, cocoa, baking powder and salt.
  • Beat on low until all is incorporated into the egg mixture, but do not over beat.
  • Pour the batter into the prepared pan.
  • Spread so that it is level and even.
  • Bake for 13 minutes and check with a toothpick for doneness.
  • While cake is baking, sift icing sugar heavily over a clean, cotton tea towel.
  • Remove cake from the oven and invert carefully onto tea towel.
  • Gently remove the wax paper.
  • From the short end, roll the cake up together with the towel and place to cool completely on an elevated cooling rack.
  • To prepare the filling: Sift the cocoa and icing sugar into the whipping cream and beat until stiff and spreadable.
  • Unroll the cake.
  • First spread with a layer of hazel nut spread, then with the whipped cream mixture.
  • Roll up again without the towel and refrigerate.