Chocolate Rolled Cake Recipe
This chocolate rolled cake recipe, or Buche de Noel, is one of the most quintessential Christmas dessert recipes.
This beautiful cake is a decadent and delicious dessert that always makes a stunning presentation.
This recipe starts with a vanilla sponge cake, then a rich chocolate cream filling is gently rolled up into a log. The same whipped chocolate ganache frosts the cake turning it into a beautiful and whimsical log that’s almost too pretty to eat.
Buche de Noel
This holiday cake, often referred to as a yule log or holiday rolled cake, is a traditional French dessert served at Christmas time. It’s very similar to a Swiss roll cake recipe.
The main difference in the two is the way they are decorated and presented. A Buche de Noel or yule log is cut and formed to resemble the classical log shape, where a Swiss roll is kept in roll form.
The holidays are always my favorite time of year to serve desserts that are just a little extra special, like this Chocolate Rum Cake and this Sacher Torte recipe. However, I have to say, this Chocolate Roll Cake is always a show stopper.
What Goes In this Yule Log Cake Recipe
Heavy whipping cream – Makes the inside of the chocolate rolled cake recipe light and fluffy!
Dark chocolate – gives this cake incredible flavor and the pretty bark color.
See recipe card for additional ingredients and quantities.
How to Make this Recipe
To Make the Sponge Cake:
Start by dividing the egg yolks from the whites. In a large bowl, using an electric mixer with the whisk attachment, beat the eggs yolk while adding 1/2 cup of sugar. Beat until light and fluffy.
In another large bowl, add the remaining sugar and beat the egg whites on high speed until soft peaks form and it becomes fluffy.
With a rubber spatula, gently combine the beaten egg yolk mixture into the egg whites.
In a medium bowl, combine the flour, the baking powder and the vanilla extract, then add it to the eggs by sifting it directly into the bowl, gently folding as you go.
Place a piece of parchment paper on the pan. We used this high side sheet cake pan that is 17.7 by 13 inches. Spread the cake mix batter and level it with a spatula until it’s in an even layer.
Bake in a preheated 350° F oven for 6-7 minutes.
When it is ready, place the warm cake on a flat surface. Sprinkle the top of the cake with some granulated sugar. Cover it with plastic wrap to keep it moist.
To Make Chocolate Cream Filling:
Chop the chocolate into smaller pieces. Pour the cream into a saucepan and heat it being careful not to reach its boiling point.
Once the heavy cream is warm, turn off the heat and place chocolate pieces into the warm cream.
Whisk both ingredients until they are combined and transfer the mixture to a bowl. Take a bowl of ice and place the bowl with your melted chocolate cream mix on top.
While on ice, start whipping with an electric mixer for 10-15 minutes until it is well-whipped. It’s ready when the color becomes similar to milk chocolate and the consistency is firmer.
Once the cake cools, gently remove the plastic wrap. Place about half of the whipped chocolate glaze on top of the cake and spread it evenly using an offset spatula, leaving about inch around the edges of pan.
Starting at the short end, roll cake up dough gently with the help of plastic wrap.
Place the roll seam side down to harden in the fridge for about 1 hour. Put the leftover ganache in the fridge with the cake roll.
To Decorate the Yule Log Cake:
Use a large serrated knife to gently cut off a piece of your log, about 3 inches in length. Make the cut with a slight diagonal.
Use some of the chocolate ganache to attach the small log to the rolled cake.
Spread the remaining chocolate ganache all over the cake. (With the help of a fork, make some lines to recreate the wooden texture all over the cake).
Use your creativity and imagination to create more branches and decorate with some berries and nuts.
Refrigerate the yule log cake until completely chilled before serving.
Variations
Additional Decorations: Have fun creating your yule log cake with additional festive berries, mint leaves and nuts.
Give it a light dusting of powdered sugar to make it look as though snow has lightly fallen onto the log.
The beautiful red colors of cranberries and raspberries make a gorgeous contrast against the chocolate frosting.
Cake Flavors: The most common combination for Buche de Noel is basic yellow sponge cake with chocolate filling.
A popular variation is to reverse the colors and make fluffy chocolate sponge cake filled and frosted with a white buttercream whipped filling.
This variation is meant to resemble a snow-covered log and is a really fun twist. To make a chocolate cake, just add two tablespoons of cocoa to the batter.
Filling Flavors: Change up the flavor of the filling easily by adding different ingredients.
Crushed peppermint candies, espresso powder, holiday sprinkles or any of your favorite extracts would be great. You can even make a boozy yule log by adding a little Baileys to the filling mixture.
Top Tips
Rolling the Cake: If you are having trouble rolling the cake up, gently unroll the cooled cake from the plastic wrap onto a tea towel or lint free dish towel that you have dusted with confectioners’ sugar.
Add the filling, then again, starting at the narrow end, begin rolling up the cake. Use the dusted tea towel as a guide to help keep it from breaking apart.
Cracked Cake: It’s not uncommon for sponge cake to have small cracks in it as you roll. Just fill in the cracks with frosting and no one will ever know.
Placing the Limb: If for some reason the limb on your log is not sticking, you can use a wooden skewer to help hold in place. Be sure to remove it before serving the Buche de Noel.
FAQ
How do I Store Chocolate Roll Cake?
The cream filling causes this cake to need refrigeration. You’ll want to store it in an airtight container. This roll cake will stay fresh to 4-5 days in the fridge. It freezes well, too.
We used this high side sheet cake pan that is 17.7 by 13 inches. There are some key differences in a baking sheet and a jelly roll pan. A jelly roll pan is 15.5 by 10.5. and would be too small for this cake recipe.
More Delicious Christmas Recipes
20 Decorated Christmas Cookies
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Chocolate Rolled Cake Recipe
Ingredients
Ingredients
- 10 tbls Flour (½ cup + 2 tbsp)
- ⅔ cup Sugar
- 6 Eggs medium sized
- 1 tsp Baking powder
- 1 ¼ cup Heavy Whipping Cream
- 10 ½ ounces Dark chocolate
- 1 tbls Vanilla extract
Instructions
Instructions:
- To make the cake, start by dividing the egg yolks from the whites. In a large bowl, using an electric mixer with the whisk attachment, beat the eggs yolk while adding 1/2 cup of sugar. Beat until light and fluffy.
- In another large bowl, add the remaining sugar and beat the egg whites on high speed until soft peaks form and it becomes fluffy.
- With a rubber spatula, gently combine the beaten egg yolk mixture into the egg whites.
- In a medium bowl, combine the flour, the baking powder, and the vanilla extract, adding it to the eggs by sifting it directly into the bowl, gently folding as you go.
- Place a piece of parchment paper on a the pan. We used this high side sheet cake pan that is 17.7 by 13 inches. Spread the cake mix batter and level it with a spatula until it's in an even layer.
- Bake in a preheated 350° F oven for 6-7 minutes.
- When it is ready, place the warm cake on a flat surface. Sprinkle the top of the cake with some granulated sugar. Finally, seal it with plastic wrap to keep it moist.
- To make the filling, chop the chocolate into smaller pieces. Pour the cream into a saucepan and heat it being careful not to reach its boiling point. Once the heavy cream is warm, turn off the heat and place chocolate pieces into the warm cream.
- Whisk both ingredients until they are combined and transfer the mixture to a bowl. Take a bowl of ice and place the bowl with your melted chocolate cream mix on top. Now start whipping with an electric mixer for 10-15 minutes until it is well-whipped. (It is ready when the color becomes similar to milk chocolate and the consistency is firmer).
- Once the cake cools, gently remove the plastic wrap. Place about half of the whipped chocolate glaze on top of the cake and spread it evenly using an offset spatula, leaving about inch around the edges of pan.
- Starting at the short end, roll cake up gently with the help of plastic wrap. Place the roll seam side down to harden in the fridge for about 1 hour. Put the leftover ganache in the fridge with the cake roll.
- To decorate, use a large serrated knife to gently cut off a piece of your log, about 3 inches in length. Make the cut with a slight diagonal.
- Use some of the chocolate ganache to attach the small log to the rolled cake. See photo for more details.
- Spread the remaining chocolate ganache all over the cake. (With the help of a fork, make some lines to recreate the wooden texture all over the cake).
- Use your creativity and imagination to create more branches and decorate with some berries and nuts.
- Refrigerate until completely chilled before serving.
