With Ganache Coating, Nutty Crunch, and Truffle Topping
Description
A visually striking vanilla-chocolate swirl sponge cake rolled around a smooth hazelnut cream filling, finished with a silky ganache and topped with truffles, chocolate pearls, and chopped nuts. It's rich, festive, and loaded with texture. Ideal for holidays, birthdays, or when you want to impress.
Ingredients
For the Marble Sponge
-
4 large eggs, room temperature
-
½ cup (100g) granulated sugar
-
1 teaspoon vanilla extract
-
¾ cup (95g) all-purpose flour
-
¼ teaspoon salt
-
1½ tablespoons unsweetened cocoa powder
-
1 tablespoon warm milk
-
Powdered sugar, for dusting
For the Hazelnut Filling
-
½ cup (120ml) heavy cream
-
½ cup (140g) hazelnut spread (e.g., Nutella)
-
3 tablespoons mascarpone or cream cheese (optional, for added body)
For the Ganache Coating
-
¾ cup (180ml) heavy cream
-
6 oz (170g) semi-sweet chocolate, chopped
-
1 tablespoon unsalted butter (for shine)
For the Topping
-
4–6 chocolate truffles (store-bought or homemade)
-
2 tablespoons chopped hazelnuts or roasted nuts
-
1 tablespoon chocolate pearls or shavings (optional)
-
Swirls of chocolate whipped cream or buttercream (optional)
-
Drizzle of melted dark chocolate
Instructions
1. Make the Marble Sponge Cake
Preheat your oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
In a large mixing bowl, beat eggs, sugar, and vanilla for 5–7 minutes on high until pale, thick, and tripled in volume.
Sift in the flour and salt. Gently fold until just combined.
Divide the batter in half. In one half, sift in cocoa powder and stir in the tablespoon of warm milk to loosen. This creates your chocolate batter.
Drop spoonfuls of each batter alternately into the pan to create a marble effect. Use a skewer or knife to swirl them gently together.
Bake for 10–12 minutes, until just golden and springy to the touch.
While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment. Roll the cake up in the towel (short end to short end) and let cool completely.
2. Prepare the Hazelnut Filling
In a small bowl, beat together the hazelnut spread and mascarpone (if using). In a separate bowl, whip the heavy cream until soft peaks form, then fold into the hazelnut mixture to create a fluffy, mousse-like filling. Chill until needed.
3. Make the Ganache
In a small saucepan, heat the cream until steaming. Pour over chopped chocolate and butter. Let sit for 1 minute, then stir until glossy and smooth. Let cool slightly to thicken before using.
4. Assemble the Cake
Carefully unroll the cooled sponge cake. Spread the hazelnut cream evenly across the surface, leaving a small border.
Gently roll the cake back up (without the towel), then place it seam-side down on a wire rack over a tray.
Pour the cooled ganache over the cake, letting it flow naturally down the sides. Smooth the top if needed. Chill until set.
5. Decorate
Once the ganache is firm, pipe chocolate whipped cream or buttercream swirls on top. Add truffles, sprinkle with chopped hazelnuts, and drizzle with melted dark chocolate for contrast.
Finish with chocolate pearls or shavings for extra flair.
Pro Tips
-
Swirling Tip: Don’t overmix the batters — a few swirls go a long way to keep the colors defined.
-
Filling Variation: Swap hazelnut for peanut butter, dulce de leche, or coffee cream.
-
Make Ahead: The rolled cake (unfrosted) can be made a day ahead and refrigerated. Add ganache and toppings just before serving for best texture.
Storage
Keep the cake in the refrigerator, covered, for up to 3 days. Bring to room temperature before serving for the best flavor and texture.