Mary Berry Chocolate Log Cake​ Recipe

This rich Mary Berry Chocolate Log Cake is made with a light, flourless chocolate sponge, a whipped cream filling, and a decadent chocolate ganache topping. This recipe creates a stunningly festive dessert that looks like a real log, with a moist, rolled sponge and a creamy, rich center. It’s an elegant showstopper that is a perfect alternative to Christmas pudding and is sure to be the star of your holiday table.

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Mary Berry Chocolate Log Cake Ingredients

For the Flourless Sponge:

• 4 large eggs, separated
• 100g (3.5 oz) caster sugar
• 50g (1.75 oz) dark chocolate, melted
• 25g (1 oz) cocoa powder, sifted
• A pinch of salt

For the Filling:

• 300ml (10 fl oz) double cream
• 1 tbsp icing sugar

For the Ganache Topping:

• 300ml (10 fl oz) double cream
• 300g (10.5 oz) dark chocolate, broken into small pieces

How To Make Mary Berry Chocolate Log Cake

1. Prepare the sponge: Preheat your oven to 350°F (180°C) / 160°C Fan / Gas Mark 4. Grease and line a 33cm x 23cm (13 x 9-inch) Swiss roll tin with baking parchment. In a large bowl, whisk the egg yolks and caster sugar until the mixture is pale, thick, and creamy. Stir in the melted dark chocolate.
2. Make the meringue: In a separate, clean bowl, whisk the egg whites with a pinch of salt until they form stiff peaks.
3. Fold and bake: Gently fold a large spoonful of the egg whites into the chocolate mixture to loosen it, then carefully fold in the remaining egg whites and the sifted cocoa powder. Pour the batter into the prepared tin and spread it evenly. Bake for 20 minutes, or until the sponge is firm to the touch.
4. Roll the sponge: Place a large piece of baking parchment on your work surface and dust it generously with icing sugar. Carefully invert the hot cake onto the sugar-dusted paper and peel off the lining paper. Make a score mark 2.5cm (1 inch) from one of the shorter edges, being careful not to cut through. Roll the cake up tightly from the scored end, with the paper inside, and let it cool completely.
5. Make the ganache: While the cake cools, make the ganache. Gently heat the cream in a saucepan until it is warm but not boiling. Remove from the heat and add the broken chocolate, stirring until it is completely melted and the ganache is smooth and glossy. Let it cool to room temperature, then put it in the fridge to thicken until it’s a spreadable consistency.
6. Assemble the log: Unroll the cold sponge. In a clean bowl, whip the double cream with the icing sugar until it holds its shape. Spread the whipped cream evenly over the sponge, then re-roll it tightly.
7. Decorate and serve: Cut a slice from the end of the log on an angle and attach it to the side to create a branch. Spread the thick ganache all over the cake, using a fork or a palette knife to create a “tree bark” texture. Dust with icing sugar for a snowy effect and decorate as desired.

Recipe Tips

• Roll while warm: Rolling the sponge while it’s still warm is the secret to a successful Swiss roll. This ensures the cake is flexible and won’t crack when you unroll it later to add the filling.
• Keep the eggs separate: Make sure your bowl and whisk are perfectly clean when whisking the egg whites. Even a small amount of fat from the yolks can prevent them from reaching stiff peaks.
• Be patient with the ganache: The ganache needs to be a nice, thick consistency for decorating. Don’t rush this step—if it’s too runny, pop it back in the fridge to firm up.
• Trim for a neater finish: For a clean, professional-looking log, you can trim the long edges of the sponge with a sharp knife before you fill and re-roll it.

What To Serve Chocolate Log Cake

This decadent Chocolate Log is a showstopper on its own. It’s a classic festive dessert often served as an alternative to a traditional Christmas pudding. For a simple presentation, you can dust it with icing sugar to mimic a snowy log. To make it even more special, you can garnish it with fresh cranberries, a sprig of holly (make sure it’s not real holly, which is toxic), or a toy robin.

How To Store Chocolate Log Cake Leftovers

• Refrigerate: Store the finished log cake in an airtight container in the refrigerator. It will keep well for up to 3 days.
• Freeze: The un-filled and un-iced sponge can be frozen. Once rolled and cooled, wrap it tightly in plastic wrap and then in foil, and freeze for up to 1 month. Thaw it overnight in the refrigerator before unrolling, filling, and icing.

Mary Berry Chocolate Log Cake Nutrition Facts

• Calories: 550 kcal
• Total Fat: 35g
• Saturated Fat: 22g
• Cholesterol: 120mg
• Sodium: 100mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 9g

Frequently Asked Questions

• Why did my sponge crack when I rolled it? Sponge cracking is common and often happens if the cake is over-baked or if it cools too much before you roll it. This recipe is flourless, which makes the sponge very light and delicate. Don’t worry if it cracks—it just adds to the rustic, “log” appearance, and the ganache will cover it.
• Can I use a different filling? Yes, while a simple whipped cream filling is traditional, you can also use a chocolate buttercream or a chestnut purée mixture for a different flavor.
• Can I make this ahead of time? You can bake the sponge and make the ganache up to a day in advance. Store the cooled, rolled sponge at room temperature and the ganache in the fridge. On the day of serving, unroll, fill, and decorate the cake.

Try More Recipes:

• Mary Berry​ Chocolate Biscuit Cake Recipe
• Mary Berry Chocolate Cake With White Chocolate Icing​ Recipe
• Mary Berry Chocolate Buttercream Cake​ Recipe