The Story of a Log
My grandson calls this cake the chocolate log. He’s right. It looks like a piece of bark from an old tree. But a very delicious tree. I still laugh at that.
Long ago, people would burn a real log for good luck. We bake this instead. It keeps the house warmer, and smells much better. Doesn’t that smell amazing? This matters because food connects us to stories. We are part of a long, sweet tradition.
Your Chocolate Blanket
The roulade is like a thin chocolate blanket. You must be gentle with it. The eggs make it puff up in the oven. It feels magical every time.
Here is a key insight: room temperature eggs are your friends. They whip up much higher. This gives your blanket a soft, springy feel. *Fun fact: Dutch-processed cocoa is less bitter. It makes the cake taste smoother.
The Heart of the Roll
Now for the filling. It is coffee and cream cheese, but fancy. Mascarpone is the fancy cheese. It is rich and smooth.
I once used instant coffee instead of espresso powder. It worked just fine. Do not worry about being perfect. The goal is a creamy, dreamy heart inside your log. What is your favorite sweet filling? Is it fruity or creamy?
The Roll-Up Dance
This part feels like a little dance. Roll the warm cake up in a towel. This teaches it the shape. Then you unroll, spread the filling, and roll it back up.
Do not fear if it cracks a little. The chocolate coat will hide it. This matters because cooking is not about perfection. It is about making something with love, cracks and all. Have you ever had a kitchen mistake turn out okay?
A Coat of Shiny Chocolate
The ganache is the shiny coat. Heat cream and pour it over chocolate. Stir until it becomes a silky pool. It is simple magic.
You can skip the Cognac if you like. A tiny bit of vanilla is nice instead. Spread it over your log. Then take a fork and make lines. It will look like real tree bark. Will you add meringue mushrooms? Or keep your log simple and shiny?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy cream | ¾ cup | For ganache |
| Unsalted butter | 2 tablespoons | For ganache |
| Semisweet or bittersweet chocolate | 6 ounces (170 grams) | For ganache, chopped, high-quality |
| Cognac | 1 tablespoon | For ganache |
| Heavy cream | ½ cup | For espresso-mascarpone cream |
| Espresso powder | 2 teaspoons | For espresso-mascarpone cream |
| Confectioners’ sugar | 6 tablespoons (1 ½ ounces/43 grams) | For espresso-mascarpone cream |
| Mascarpone cheese | 16 ounces (454 grams / about 2 cups) | For espresso-mascarpone cream |
| Unbleached all-purpose flour | ¼ cup (about 1 ¼ ounces/35 grams) | For roulade, plus more for dusting |
| Bittersweet or semisweet chocolate | 6 ounces (170 grams) | For roulade, chopped fine |
| Cold unsalted butter | 2 tablespoons | For roulade, cut into two pieces |
| Cold water | 2 tablespoons | For roulade |
| Dutch-processed cocoa | ¼ cup (¾ ounce/21 grams) | For roulade, sifted, plus more for unmolding/garnish |
| Table salt | â…› teaspoon | For roulade |
| Large eggs | 6 | For roulade, separated, room temperature |
| Granulated sugar | â…“ cup (2 â…“ ounces/66 grams) | For roulade |
| Vanilla extract | 1 teaspoon | For roulade |
| Cream of tartar | â…› teaspoon | For roulade |
My Chocolate Holiday Roulade: A Sweet Little Story
Hello, my dear! Come sit at the table. Let’s talk about my special chocolate roulade. It looks fancy, doesn’t it? But it’s just a clever little cake roll. I’ve made it every holiday since my children were small. The smell of melting chocolate fills the whole house. It feels like a hug.
We call it a Yule Log. It’s a tradition from long ago. Families would bring a real log inside for good luck. Now we make a sweet, chocolatey version. Isn’t that a lovely idea? I still laugh at my first try. It had a tiny crack. I just covered it with extra ganache. No one ever knew!
This recipe has three happy parts. A soft chocolate cake, a creamy mascarpone filling, and a shiny chocolate coat. You build it step-by-step. It’s like a delicious puzzle. I’ll walk you through it. My best tip? Don’t rush. Enjoy the process. That’s where the real magic happens.
Step 1: The Ganache
First, make the dark chocolate ganache. Heat the cream and butter until bubbly. Pour it over the chopped chocolate. The machine will whir it into a smooth, glossy pool. Add a splash of cognac for a grown-up flavor. Let it sit out to thicken for an hour. It will become spreadable, like soft frosting. (Hard-learned tip: If you’re in a hurry, pop the bowl in the fridge. But check it every 10 minutes so it doesn’t get too hard!).
Step 2: The Espresso-Mascarpone Cream
Next, the espresso-mascarpone cream. Warm the cream and mix in espresso powder and sugar. Let it cool a little. Now, beat the mascarpone cheese in a bowl until it’s soft. Gently stir in your coffee cream. Doesn’t that smell amazing? Cover it and tuck it into the fridge. It needs to stay cool and firm until we need it.
Step 3: The Chocolate Cake
Time for the cake! Heat your oven to 400 degrees. Prepare your baking sheet with parchment paper and a light dusting of flour. Now, melt the chocolate, butter, and water together over a pot of simmering water. Be patient. Let the steam do the work. Stir it only after you take it off the heat. You’ll get a perfectly smooth, glossy chocolate.
Step 4: The Egg Mixtures
Separate your eggs. Beat the yolks with half the sugar until they’re pale and thick. This takes a few minutes. Then, wash your beaters very well. In a clean bowl, beat the egg whites with cream of tartar. Slowly add the rest of the sugar. Beat until you have soft, shiny peaks. What does a “soft peak” look like? Share below!
Step 5: Folding & Baking
Gently fold the melted chocolate into the yolk mixture. Then, fold in your fluffy egg whites. Last, sprinkle the cocoa and flour over the top and fold it in. Pour the batter onto your prepared pan. Smooth it out to the corners. Bake it for just 8 to 10 minutes. The cake will spring back when touched.
Step 6: The First Roll
This is the fun rolling part. Lay a clean towel on the counter. Dust it with cocoa powder. When the cake is cool enough to handle, flip it onto the towel. Peel off the parchment paper. Now, roll it up with the towel inside. Let it cool like this for 15 minutes. This teaches the cake its shape.
Step 7: Filling, Frosting & Finishing
Unroll the cake. Spread your chilled mascarpone cream all over it. Now, roll it back up, gently but snugly. Place it on a parchment-lined sheet. Use your ganache to frost the outside. Drag a fork through the ganache to make bark-like lines. See? It’s becoming a log! Chill it for 20 minutes to set.
Cook Time: About 1 hour active, plus chilling
Total Time: About 3 hours (includes cooling and setting)
Yield: 8-10 slices
Category: Dessert, Holiday Baking
Three Fun Twists to Make It Yours
This recipe is a wonderful friend. It loves to play dress-up! Here are a few simple ideas. Try one next time you bake.
Peppermint Party: Add a drop of peppermint extract to the mascarpone cream. Crush candy canes for a sparkly, minty garnish.
Orange Chocolate Dream: Stir a teaspoon of orange zest into the cake batter. Use orange liqueur instead of cognac in the ganache.
Berry Surprise: Spread a thin layer of raspberry jam over the cake before adding the mascarpone cream. It’s a sweet, tangy surprise inside.
Which one would you try first? Comment below!
Serving Your Masterpiece
Presentation is part of the joy. Dust the platter with powdered sugar to look like snow. Place a few foraged pine sprigs or rosemary around it. They look so pretty. Slice it with a sharp, warm knife for clean cuts.
What to drink? For the grown-ups, a small glass of ruby port wine is perfect. It’s sweet and rich. For everyone, a mug of hot spiced apple cider is wonderful. The spices dance with the chocolate. Which would you choose tonight?
Keeping Your Yule Log Fresh
This cake is best enjoyed the day it’s made. But I know life gets busy. You can store it in the fridge for a day. Cover it loosely with plastic wrap first.
I don’t recommend freezing the finished roulade. The cream filling doesn’t like it. But you can freeze the plain, baked cake roll. Wrap it tightly in plastic, then foil. Thaw it in the fridge before filling.
I learned this the hard way. My first log got soggy in a tight container. Letting it breathe is key. This matters because a fresh cake is a happy cake. It keeps the magic of your hard work alive.
Have you ever tried storing it this way? Share below!
Roulade Rescue: Fixes for Common Hiccups
Cracks in the cake can happen. Don’t worry. Just roll it with the crack on the inside. The filling will hide it. I once panicked over a tiny crack. It tasted just as wonderful.
Is your ganache too runny? Let it sit longer. It thickens as it cools. Is it too thick? Warm it for five seconds in the microwave. This matters for a beautiful, sliceable finish.
Whipped egg whites are the cake’s lift. Beat them until stiff peaks form. But don’t go too far. Over-beaten whites look dry. Folding them gently keeps the cake light and airy. This matters for that perfect, spongy texture.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes. Use a gluten-free flour blend. Replace the 1/4 cup of regular flour.
Q: Can I make parts ahead?
A: Absolutely. Make the ganache and filling a day early. Keep them covered in the fridge.
Q: What if I don’t have mascarpone?
A: Full-fat cream cheese is a fine swap. Let it soften first. *Fun fact: Mascarpone is Italian cream cheese!*
Q: Can I make a smaller one?
A: You can halve the recipe. Use a quarter-sheet pan. Watch the baking time.
Q: Are the mushrooms needed?
A: Not at all. A dusting of powdered sugar looks like snow. It’s lovely.
Which tip will you try first?
From My Kitchen to Yours
I hope you try this special dessert. It’s a labor of love. Share it with people you cherish. That’s what holiday baking is all about.
I would love to hear your stories. Tell me about your baking adventure. Did your family love it?
Have you tried this recipe? Give your experience in the comments. Your notes help other bakers, too. Thank you for spending time with me today.
Happy cooking!
—Grace Ellington.
Decadent Chocolate Holiday Roulade
Description
A stunning and rich Bittersweet Chocolate Roulade or Yule Log, featuring a light chocolate sponge rolled with espresso-mascarpone cream and coated in dark chocolate ganache.
Ingredients
Instructions
- For dark chocolate ganache: Microwave cream and butter in measuring cup on high until bubbling, about 1 1/2 minutes. Place chocolate in bowl of food processor. With machine running, gradually add hot cream and cognac through feed tube and process until smooth and thickened, about 3 minutes. Transfer ganache to medium bowl and let stand at room temperature 1 hour, until spreadable.
- For espresso-mascarpone cream: Bring cream to simmer in small saucepan over high heat. Remove from heat and stir in espresso and confectioners’ sugar; cool slightly. Beat mascarpone in medium bowl until softened. Gently whisk in cooled cream mixture until combined. Cover and refrigerate until ready to use.
- For roulade: Adjust oven rack to upper-middle position and heat oven to 400°F. Spray 18×12-inch rimmed baking sheet with nonstick spray, line with parchment, spray parchment, and dust with flour.
- Combine chocolate, butter, and water in small heatproof bowl. Set bowl over saucepan with 2 inches of simmering water (medium-low heat) and heat until melted, about 15 minutes. Do not stir. Remove bowl and stir until smooth. Sift cocoa, flour, and salt together; set aside.
- Beat egg yolks at medium-high speed until combined. With mixer running, add half of sugar. Beat until yolks are pale yellow and mixture falls in thick ribbon, about 8 minutes. Add vanilla and beat to combine. Turn mixture into medium bowl; wash mixer bowl and beaters.
- In clean bowl, beat egg whites and cream of tartar at medium speed until foamy, about 30 seconds. With mixer running, add about 1 teaspoon sugar; beat until soft peaks form. Gradually add remaining sugar and beat until glossy, stiff peaks form. Do not overbeat.
- Stir chocolate mixture into yolks. Fold in a quarter of the egg whites to lighten. Gently fold in remaining whites until almost no streaks remain. Sprinkle dry ingredients over mixture and fold in quickly but gently.
- Pour batter into prepared pan, smooth surface, and spread into corners. Bake until center springs back when touched, 8 to 10 minutes, rotating pan halfway through. Cool in pan on rack for 5 minutes.
- Lay clean kitchen towel over work surface and sift 1 tablespoon cocoa over towel; rub cocoa into towel. Loosen cake from pan, invert onto towel, and peel off parchment.
- Starting at a long side, roll cake and towel together into a jelly roll. Cool for 15 minutes, then unroll. Spread mascarpone cream evenly over cake, almost to edges. Reroll cake gently but snugly around filling.
- Set cake seam-side down on parchment-lined baking sheet. Trim both ends on diagonal. Reserve 1/4 cup ganache for mushrooms. Spread remaining ganache over roulade. Use fork to make wood-grain striations. Refrigerate, uncovered, to slightly set icing, about 20 minutes.
- To serve, transfer cake to platter. Arrange meringue mushrooms around cake, attaching with reserved ganache. Sift light dusting of cocoa over mushrooms. Sift confectioners’ sugar over yule log. Serve within 2 hours.
Notes
- Ensure all ingredients, especially eggs and mascarpone, are at room temperature for best results. The cake can crack if rolled too tightly while hot; cooling it rolled in the towel for 15 minutes helps prevent this.