For Chocolate Sponge Cake:
- 4 large eggs
- 3/4 cup white granulated sugar
- 1 tsp vanilla extract
- 1 tsp coffee extract or emulsion
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup cocoa powder
For Nutella Whipped Cream:
- 13 oz jar Nutella or chocolate hazelnut spread
- 1/2 cup unsalted butter, softened
- 2 cups heavy cream, chilled
- 2 cups chopped fresh strawberries
- cocoa powder, for dusting
- extra strawberries for garnish
- 1/2 cup sweet wine, for soaking cake
- 1/2 cup simple syrup
- Preheat the oven to 350F/177C and line a large baking sheet (13×18-inches) with parchment paper, leaving the sides ungreased. Prepare the sponge cake first: place the eggs and sugar into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are almost white in color, thick and voluminous. Next, add in the vanilla and coffee extracts and whisk again for 30 seconds.
- In a separate bowl, combine the flour, cocoa powder and baking powder and stir together. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly from the bottom of the mixing bowl after each addition; keep the eggs as fluffy as possible. Pour the prepared batter into your baking sheet and spread evenly to the edges. Bake in the preheated oven for 18 to 20 minutes, just until the top is set.
- Immediately after removing the cake from the oven, run a knife or spatula along the edge to release it from the pan. Using a sifter, dust the top of the cake lightly with additional cocoa powder. Lay a clean kitchen towel over the top of the cake, then gently invert it onto a cooling rack. Peel away the parchment paper and dust the second side of the cake with cocoa powder. While the cake is still hot, gently roll it into a tight log and set it onto a cool rack to cool completely (place into the freezer to cool quickly). Watch my video recipe to see how it’s done!
- Next, prepare the Nutella whipped cream. Place the softened butter and the Nutella into a mixer bowl and whisk for 2 to 3 minutes, until creamy, fluffy and well combined. Add in the chilled heavy cream (make sure it’s really cold!) and mix on medium speed for 30 seconds. Stop to scrape down the mixing bowl, then mix again on high speed for 1 to 1 1/2 minutes, just until stiff peaks form; do not overmix!
- Gently unroll the cooled cake and use a pastry brush to lightly soak the cake with sweet wine or simple syrup. Then spread the Nutella whipped cream evenly to the edges with an off-set spatula, reserving 1 cup for garnishing the top. Spread the chopped strawberries in an even layer over the frosting, then roll the cake back up gently but firmly the same way. Place a serving tray at the end of the cake roll to effortlessly roll the cake right onto the platter. Watch my video recipe to see how it’s done!
- Transfer the remaining frosting into a pastry bag; I used Ateco tip #829. Add dollops or swirls of cream on top of the cake and garnish with additional fresh strawberries. I recommend refrigerating the cake for at least an hour before enjoying. Keep the cake refrigerated when not enjoying.
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Calories: 603kcal | Carbohydrates: 52g | Protein: 7g | Fat: 40g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 108mg | Potassium: 331mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1096IU | Vitamin C: 17mg | Calcium: 119mg | Iron: 3mg