Mary Berry Chocolate Log Cake Recipe

This Mary Berry Chocolate Log Cake is a light and impressive recipe, featuring a flourless chocolate sponge that rolls beautifully without cracking. It’s filled with simple whipped cream and covered in a rich chocolate ganache, making it a perfect centerpiece for Christmas or any special occasion.

Jump to Recipe Jump to Video Print Recipe

Mary Berry Chocolate Log Cake Ingredients

For the Sponge:

175g (6oz) good-quality plain or dark chocolate, broken into pieces
6 large eggs, separated
175g (6oz) caster sugar
2 tbsp cocoa powder, sifted
Icing sugar, for dusting

For the Filling & Icing:

300ml (½ pint) double cream
300g (10½oz) dark chocolate (around 40% cocoa solids), broken into pieces
Holly sprigs or a toy robin, to decorate (optional)

How To Make Mary Berry’s Chocolate Log Cake

Part 1: Make the Chocolate Sponge

Prep Oven and Tin: Preheat the oven to 180°C/160°C Fan/Gas 4. Lightly grease a 33cm x 23cm (13in x 9in) Swiss roll tin and line it completely with non-stick baking parchment.
Melt the Chocolate: For the sponge, melt the 175g of chocolate in a heatproof bowl set over a pan of simmering water. Once smooth, set aside to cool slightly.
Whisk Eggs and Sugar: In a large bowl, whisk the egg yolks and caster sugar with an electric mixer until the mixture is pale, light, and thick enough to leave a trail when the whisk is lifted. Stir in the cooled melted chocolate.
Fold in Egg Whites: In a separate, clean bowl, whisk the egg whites until they form stiff peaks. 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 with a large metal spoon until just combined.
Bake the Roulade: Pour the batter into the prepared tin and level the surface. Bake for about 20 minutes, until firm to the touch. Let it cool completely in the tin.

Part 2: Make the Icing and Assemble

Make the Ganache: While the cake cools, make the icing. Gently heat the 300ml of double cream in a saucepan until it is warm but not boiling. Remove from the heat and add the 300g of broken chocolate. Stir until the chocolate has completely melted and the ganache is smooth and glossy. Let it cool, then place it in the fridge to thicken to a spreadable or pipeable consistency.
Roll the Cake: Dust a large piece of baking parchment with icing sugar. Turn the cooled chocolate sponge out onto the paper and carefully peel off the lining paper it was baked on.
Fill and Re-roll: Whip the remaining cream for the filling until it just holds its shape. Spread it evenly over the sponge. Make a shallow score mark along one of the short edges, then tightly roll up the sponge from that edge, using the paper to help you.
Decorate: Cut a slice off one end of the log at an angle. Place the main log on a serving platter and “glue” the cut-off piece to the side with a little ganache to create a branch. Spread or pipe the thickened ganache all over the log to cover it completely. Use a fork to create a bark-like texture.
Serve: Dust with icing sugar and decorate with holly, if desired, before serving.

Recipe Tips

How to roll without cracking? The beauty of this flourless sponge is that it’s naturally moist and flexible, making it much less prone to cracking than a traditional flour-based Swiss roll. Rolling it while it’s completely cool is key.
Can I make this ahead of time? Yes, this is a great make-ahead dessert. The assembled and iced log can be kept in the refrigerator for up to 2 days. It also freezes exceptionally well for up to a month.
How to get the perfect ganache? Don’t overheat the cream. It should only be hot enough to melt the chocolate. Once mixed, letting it cool and thicken in the fridge is crucial for getting a texture that’s easy to spread or pipe.
What if I don’t have a piping bag? No problem! You can simply spread the ganache over the log with a palette knife or the back of a spoon, then run a fork down the length of it to create a rustic, bark-like effect.

What To Serve With Chocolate Log Cake

This rich, impressive cake is a complete dessert on its own. It is best served with:

A dollop of crème fraîche or a simple pouring cream
A side of fresh berries, like raspberries or cherries, to cut through the richness
A strong cup of coffee or a festive liqueur

How To Store Chocolate Log Cake

Refrigerate: The finished log must be stored in the refrigerator because of the fresh cream filling. Keep it in a cake box or covered on its platter for up to 3 days.
Freeze: The fully assembled and decorated log can be frozen. Open-freeze it on its platter until solid, then wrap it well in plastic wrap and foil. Thaw overnight in the refrigerator.

Mary Berry Chocolate Log Cake Nutrition Facts

Calories: 550-650 kcal
Fat: 45g
Carbohydrates: 35g
Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this cake gluten-free?

Yes! The sponge is made without any flour, using only eggs, chocolate, and sugar, making it a naturally gluten-free dessert.

Can I add a different filling?

Absolutely. A chocolate whipped cream, a coffee or chestnut cream (as in a Bûche de Noël), or a layer of cherry jam would all be delicious alternatives.

My ganache is too runny/stiff. What should I do?

If the ganache is too runny, it just needs more time to chill and thicken in the fridge. If it becomes too stiff, you can let it sit at room temperature for a little while to soften, or gently warm it for a few seconds over a pan of hot water, stirring until it reaches the right consistency.

Try More Recipes: