Mary Berry Chocolate Log Cake​ Recipe

Mary Berry Chocolate Log Cake is a classic British festive bake. This flourless sponge uses dark chocolate, cocoa powder, and whipped double cream to create a rich, airy dessert that’s shaped into a traditional Yule log.

Approach G (the comparison): I’ve tried a few versions of festive roulades and this one from Mary Berry is the one I keep going back to because it doesn’t rely on flour. Most recipes use a standard fatless sponge which can be a bit dry, but this flourless method stays incredibly moist whilst holding its shape. The first time I made this, I was worried the sponge would crack into pieces, but the trick is all in the initial roll.

If you do nothing else, make sure you roll the sponge whilst it’s still warm from the oven. That’s the difference between a smooth, professional spiral and a messy pile of chocolate crumbs. I’ve found that using a damp kitchen roll under the greaseproof paper helps keep the sponge supple as it cools. It’s a bit of a project, but seeing that bark texture come together under a dusting of icing sugar makes it all worth the effort.

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Mary Berry Chocolate Log Cake Ingredients

For the Flourless Sponge

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

For the Filling

• 300ml (10fl oz) double cream
• 1 tbsp icing sugar
• 1/2 tsp vanilla extract

For the Ganache Topping

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

How To Make Mary Berry Chocolate Log Cake

1. Prepare the tin: Preheat your oven to 180°C (350°F/Gas Mark 4). Grease a 33cm x 23cm (13 x 9 inch) Swiss roll tin and line it with greaseproof paper, making sure the paper stands slightly above the edges of the tin.
2. Whisk the base: Place the egg yolks and caster sugar into a large bowl and whisk with an electric hand mixer until the mixture is pale and thick enough to leave a trail. Gently pour in the melted chocolate and stir it through until the colour is even.
3. Whip the whites: In a separate clean bowl, whisk the egg whites with a pinch of salt until they reach stiff peaks. You should be able to turn the bowl upside down without anything moving or sliding out.
4. Combine the batter: Gently mix a large spoonful of egg whites into the chocolate base to loosen the texture. Fold in the remaining whites and the sifted cocoa powder using a large metal spoon, moving in a figure-of-eight motion to keep the air in.
5. Bake the sponge: Pour the mixture into the prepared tin and level it out to the corners with a palette knife. Bake for 20 minutes until the top feels firm and has a slight crust, then remove it from the oven.
6. The first roll: Lay a piece of greaseproof paper on the worktop and dust it with icing sugar. Flip the hot cake onto the sugar, peel off the baking paper, and roll it up tightly from the short end with the new paper inside. Rolling the cake while it’s hot allows the sponge to “remember” the shape without snapping. Leave it to cool completely in this rolled position so it sets into the right curve.
7. Make the ganache: Heat the double cream in a small saucepan until it just begins to simmer, then pour it over the broken chocolate in a heatproof bowl. Let it sit for two minutes before stirring into a glossy liquid, then chill it in the fridge until it’s thick enough to spread.
8. Prepare the filling: Whip the double cream, icing sugar, and vanilla together in a cold bowl until the mixture holds firm peaks. Be careful not to over-whip the cream or it’ll turn grainy and become difficult to spread smoothly.
9. Assemble the log: Unroll the cold sponge and spread the whipped cream over the surface, leaving a small gap at the edges. Roll the cake back up tightly, using the paper to help guide it, then place it join-side down on a board.
10. Add the branch: Cut a thick slice off one end of the log at a sharp angle. Use a little ganache to stick this piece onto the side of the main log so it looks like a cut branch sticking out.
11. Decorate the cake: Spread the thickened ganache over the entire log and the branch, covering the ends except for the spiral centres. Run a fork through the chocolate to create the look of rough bark, then finish with a dusting of icing sugar. The ganache needs to be the consistency of soft butter before you start spreading. If it’s too runny, it’ll just slide off the sides and won’t hold the fork marks that make it look like wood.

Recipe Tips

• Use room temperature eggs. Taking the eggs out of the fridge an hour before starting helps the yolks reach maximum volume when whisked with the sugar. Cold whites also take longer to reach stiff peaks and won’t hold as much air.
• Sift the cocoa powder twice. Cocoa is notorious for having small, stubborn lumps that won’t disappear during folding. Sifting it once into a bowl and again as you add it to the egg whites ensures a smooth batter without over-mixing.
• Watch the ganache closely. If the chocolate topping gets too hard in the fridge, it’ll rip the sponge as you try to spread it. If this happens, leave it at room temperature for ten minutes or give it five seconds in the microwave to soften it up again.
• Clean your whisk thoroughly. Before starting the egg whites, wipe your bowl and whisk with a bit of lemon juice or vinegar. Even a tiny trace of fat from the yolks or the chocolate will stop the whites from fluffing up properly.
• Store it in a cool spot. Because of the high cream content, this cake needs to stay chilled if you aren’t eating it straight away. It’ll keep well in the fridge for up to two days, but the icing sugar might dissolve into the ganache over time.
• Handle the sponge gently. Since there’s no flour to provide structure, the cake is held together entirely by egg protein. Use a wide metal spoon for folding rather than a wooden one to avoid knocking the bubbles out of the mixture.

What To Serve With Chocolate Log Cake

A splash of single cream or a scoop of vanilla bean ice cream helps balance the intensity of the dark chocolate. The cake is quite rich, so these lighter additions make it easier to finish a full slice.

If you want something a bit different, fresh raspberries or a tart cherry compote work well to cut through the heavy ganache. A hot cup of coffee or a small glass of dessert wine is also a great way to end the meal.

How To Store Chocolate Log Cake

• Fridge: Keep the cake in an airtight container or a cake dome in the fridge for up to 48 hours. The cream filling is fresh, so it’s important to keep it cold to prevent it from spoiling or losing its shape.
• Reheat: This dessert is designed to be eaten cold or at room temperature, so I wouldn’t recommend reheating it. If you want the ganache a bit softer, just take the cake out of the fridge thirty minutes before you plan to serve it.
• Freeze: You can freeze the sponge on its own, but the finished cake with whipped cream doesn’t freeze well as the texture of the filling changes. The ganache can also lose its gloss and become spotted with moisture once thawed.

Mary Berry Chocolate Log Cake Nutrition Facts

Per serving (1 of 10):

• Calories: 485 kcal
• Protein: 6g
• Fat: 38g
• Carbohydrates: 31g
• Sugar: 28g
• Sodium: 85mg

FAQs

Why did my Mary Berry Chocolate Log Cake crack when I rolled it?

Cracking usually happens because the sponge was left to cool too long before the first roll. You must flip and roll the cake whilst it’s still steaming to ensure the fibres stay flexible enough to bend.

Can I use milk chocolate for the ganache instead?

Yes, but you’ll need to reduce the amount of cream slightly because milk chocolate is softer than dark. Use about 200ml (7fl oz) of cream for 300g (10.5oz) of milk chocolate to make sure the topping sets firmly enough.

How do I stop the egg whites from collapsing?

Make sure you use a metal spoon and a gentle folding motion rather than stirring. If you’re too heavy-handed, you’ll pop the air bubbles and the cake will come out flat and rubbery rather than light.

Can I make this Mary Berry Chocolate Log Cake gluten-free?

This specific recipe is naturally gluten-free because it doesn’t use any flour at all. Just double-check that your cocoa powder and chocolate haven’t been processed in a way that introduces cross-contamination if you’re baking for someone with an allergy.

Try More Recipes:

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