The Best No-Bake Christmas Chocolate Cake Roll – Quick and Easy
This is the kind of holiday dessert that makes people think you spent hours in the kitchen, but you didn’t. This Chocolate Cake Roll is rich, creamy, and packed with chocolate and hazelnut flavor—no oven required. If you love Ferrero Rocher vibes, this hits the spot.
The texture is silky, the roll slices beautifully, and it chills into shape with minimal effort. It’s perfect for last-minute gatherings or when you just want something impressive and cozy without the stress.
What Makes This Chocolate Cake Roll Special
This cake roll skips the sponge entirely and uses crushed cookies, melted chocolate, and cream to form a pliable “dough” that rolls like a dream. Inside, there’s a lush hazelnut cream filling, with a little crunch for texture.
It sets in the fridge, stays neat on the plate, and slices cleanly. There’s no cracking, no baking, and no anxiety over timing.
- No-bake and low-fuss: You only need a bowl, a spatula, and a rolling pin.
- Holiday-ready: It’s gorgeous with a dusting of cocoa and a drizzle of chocolate—instant Christmas magic.
- Customizable: Change the cookies, the chocolate, or the add-ins to match your taste.
- Make-ahead friendly: It gets better after a few hours in the fridge.
Ingredients for Chocolate Cake Roll
- For the chocolate roll layer:
- 12 oz (340 g) plain tea biscuits or digestive cookies, finely crushed
- 1/2 cup (50 g) unsweetened cocoa powder
- 1/2 cup (100 g) granulated sugar or powdered sugar
- 1/2 cup (115 g) unsalted butter, melted
- 3.5 oz (100 g) dark chocolate, melted
- 2/3 cup (160 ml) whole milk (plus 1–2 tablespoons if needed)
- 1 teaspoon vanilla extract
- Pinch of salt
- For the hazelnut cream filling:
- 1 cup (240 ml) heavy cream, cold
- 8 oz (225 g) mascarpone or cream cheese, softened
- 1/2 cup (150 g) chocolate-hazelnut spread (like Nutella)
- 1/4 cup (30 g) powdered sugar, sifted (optional, to taste)
- 1/2 cup (60 g) finely chopped toasted hazelnuts
- 1 teaspoon vanilla extract
- Pinch of salt
- For finishing:
- 2 oz (60 g) dark chocolate, melted, for drizzle (optional)
- Unsweetened cocoa powder or powdered sugar, for dusting
- Crushed hazelnuts or festive sprinkles, to decorate
Instructions for Chocolate Cake Roll
- Prep your workspace. Line a large baking sheet with parchment paper. Place another sheet of parchment on your counter for rolling later.Have plastic wrap ready.
- Make the cookie-chocolate base. In a large bowl, combine crushed cookies, cocoa powder, sugar, and salt. Stir in the melted butter, melted chocolate, vanilla, and milk. Mix until it holds together like soft clay.If it feels crumbly, add an extra tablespoon of milk at a time until it’s pliable.
- Roll the base into a rectangle. Place the mixture between two sheets of parchment. Roll into a neat rectangle about 10 x 14 inches (25 x 35 cm), roughly 1/3 inch (8–9 mm) thick. Lift off the top parchment.
- Whip the hazelnut cream. In a clean bowl, beat the cold heavy cream to soft peaks.In another bowl, beat the mascarpone (or cream cheese) with the hazelnut spread, powdered sugar, vanilla, and salt until smooth. Gently fold the whipped cream into the hazelnut mixture until fluffy. Fold in the chopped hazelnuts.
- Spread the filling. Spoon the hazelnut cream over the chocolate rectangle, leaving a 1/2-inch (1 cm) border on all sides and a 1-inch (2.5 cm) border along one short edge to prevent spillover when rolling.
- Roll it up. Starting from the short edge opposite the wider border, use the parchment to help lift and roll the slab into a tight log.Don’t worry if a little filling peeks out—just tuck it in as you go.
- Wrap and chill. Wrap the roll firmly in parchment, then again in plastic wrap. Twist the ends to secure. Refrigerate at least 4 hours, preferably overnight, until fully set and easy to slice.
- Finish and decorate. Unwrap onto a serving board.Trim the ends with a sharp knife for clean slices. Dust with cocoa or powdered sugar. Drizzle with melted chocolate and scatter crushed hazelnuts or festive sprinkles if you like.
- Slice and serve. Use a warm, dry knife (dip in hot water and wipe) to slice into 1/2–3/4 inch pieces.Serve chilled or slightly cool.
Keeping Chocolate Cake Roll Fresh
Wrap the roll tightly in plastic wrap and store in the refrigerator for up to 4 days. For the cleanest slices on day two or three, keep it chilled and slice just before serving. You can also freeze the whole roll, well wrapped, for up to 1 month.
Thaw overnight in the fridge and dust or drizzle just before serving for a fresh look.
Why This Chocolate Cake Roll Is Good for You
- Hazelnuts bring healthy fats and fiber, which help satisfy cravings with smaller portions.
- Dark chocolate adds antioxidants, giving you rich flavor without extra sweetness.
- No-bake means less fuss and stress, so you can focus on time with friends and family.
- Balanced sweetness: Using cocoa and dark chocolate keeps it rich without being cloying.
It’s still dessert, but it’s a dessert that respects your time and your taste buds. A little slice truly goes a long way.
What Not to Do
- Don’t skip the chill time. If you slice too soon, the roll may squish and lose shape.
- Don’t over-wet the base. Add milk gradually. You want a moldable dough, not a sticky paste.
- Don’t spread filling to the very edge. Leave borders so the cream doesn’t squeeze out.
- Don’t use warm filling. If the cream feels loose, chill it for 10 minutes before spreading.
- Don’t roll without parchment. It keeps the log tight and prevents sticking.
Variations You Can Try
- Gingerbread twist: Use speculoos or ginger cookies for the base and add a pinch of cinnamon and nutmeg.
- Orange-chocolate: Add 1 teaspoon orange zest to the filling and 1 tablespoon orange liqueur to the base.
- Salted crunch: Stir crushed wafer cookies or crisped rice into the filling and finish with flaky sea salt.
- Mocha roll: Dissolve 1 teaspoon instant espresso in the milk before mixing the base.
- Gluten-free: Use gluten-free tea biscuits and check labels on chocolate and spreads.
- Dairy-free: Swap butter for coconut oil, use dairy-free chocolate-hazelnut spread, and whip coconut cream instead of heavy cream.
FAQ
Can I make this Chocolate Cake Roll a day ahead?
Yes.
It actually sets better overnight. Decorate just before serving so the drizzle and dusting look fresh.
What cookies work best for the base?
Plain tea biscuits, graham crackers, or digestive biscuits are ideal. Avoid cream-filled cookies, which can make the base greasy and too sweet.
My base is cracking—what should I do?
Add 1–2 teaspoons of milk and knead gently until smooth.
Roll between parchment to prevent tearing and keep the thickness even.
Can I skip the nuts?
Sure. Leave out the chopped hazelnuts and use the hazelnut spread for flavor, or replace nuts with crushed wafer cookies for crunch.
How do I get neat slices?
Chill the roll well, use a sharp knife warmed in hot water, and wipe the blade between cuts. Short, confident strokes help keep the layers intact.
Is mascarpone necessary?
No.
Cream cheese works well and is slightly tangier. If using cream cheese, beat it smooth first so the filling stays airy when you fold in the whipped cream.
Can I make this look like a Yule log?
Yes. Cut a small diagonal slice off one end and attach it to the side to form a “branch.” Spread a thin layer of chocolate ganache or extra hazelnut spread and score bark-like lines with a fork.
Dust with powdered sugar “snow.”
Wrapping Up
This No-Bake Christmas Chocolate Cake Roll with Hazelnut Cream is rich, festive, and wonderfully low-effort. The textures are spot-on, the flavors feel holiday-ready, and the make-ahead factor keeps your schedule sane. Keep one chilling in the fridge, and you’re set for surprise guests, cozy nights, and every sweet craving in between.
Slice, share, and enjoy the calm of a dessert that takes care of itself.
No-Bake Christmas Chocolate Cake Roll With Hazelnut Cream - Festive, Fast, and Foolproof
Ingredients
Method
- Prep your workspace. Line a large baking sheet with parchment paper. Place another sheet of parchment on your counter for rolling later. Have plastic wrap ready.
- Make the cookie-chocolate base. In a large bowl, combine crushed cookies, cocoa powder, sugar, and salt. Stir in the melted butter, melted chocolate, vanilla, and milk. Mix until it holds together like soft clay. If it feels crumbly, add an extra tablespoon of milk at a time until it’s pliable.
- Roll the base into a rectangle. Place the mixture between two sheets of parchment. Roll into a neat rectangle about 10 x 14 inches (25 x 35 cm), roughly 1/3 inch (8–9 mm) thick. Lift off the top parchment.
- Whip the hazelnut cream. In a clean bowl, beat the cold heavy cream to soft peaks. In another bowl, beat the mascarpone (or cream cheese) with the hazelnut spread, powdered sugar, vanilla, and salt until smooth. Gently fold the whipped cream into the hazelnut mixture until fluffy. Fold in the chopped hazelnuts.
- Spread the filling. Spoon the hazelnut cream over the chocolate rectangle, leaving a 1/2-inch (1 cm) border on all sides and a 1-inch (2.5 cm) border along one short edge to prevent spillover when rolling.
- Roll it up. Starting from the short edge opposite the wider border, use the parchment to help lift and roll the slab into a tight log. Don’t worry if a little filling peeks out—just tuck it in as you go.
- Wrap and chill. Wrap the roll firmly in parchment, then again in plastic wrap. Twist the ends to secure. Refrigerate at least 4 hours, preferably overnight, until fully set and easy to slice.
- Finish and decorate. Unwrap onto a serving board. Trim the ends with a sharp knife for clean slices. Dust with cocoa or powdered sugar. Drizzle with melted chocolate and scatter crushed hazelnuts or festive sprinkles if you like.
- Slice and serve. Use a warm, dry knife (dip in hot water and wipe) to slice into 1/2–3/4 inch pieces. Serve chilled or slightly cool.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
