Indulge in a classic British dessert with our Mary Berry Chocolate Log Cake Recipe. This delightful treat, also known as a Yule Log or Buche de Noel, is a festive centerpiece that's surprisingly easy to make. With its rich chocolate sponge, velvety buttercream filling, and decadent chocolate ganache topping, it's sure to become a beloved holiday tradition in your household.
Ingredients
| Ingredients | Quantity |
|---|---|
| Caster Sugar | 200g |
| Eggs | 4 |
| Self-Raising Flour | 100g |
| Cocoa Powder | 50g |
| Melted Butter | 50g |
| Butter, for greasing | |
| Icing Sugar, for dusting | |
| For the Filling: | |
| Unsalted Butter, softened | 150g |
| Icing Sugar | 200g |
| Cocoa Powder | 50g |
| For the Topping: | |
| Dark Chocolate, chopped | 200g |
| Double Cream | 150ml |
Equipment
- 23cm x 30cm Swiss roll tin
- Electric whisk
- Spatula
- Mixing bowls
- Saucepan
- Whisk
- Cling film
- Piping bag
- Star-shaped nozzle
Mary Berry's Chocolate Log Cake Recipe
Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line the Swiss roll tin with baking parchment.
Step 1: Prepare the Sponge
In a large bowl, whisk together the caster sugar and eggs until the mixture is thick, pale, and doubled in volume. This should take about 5-7 minutes.
Sift in the self-raising flour and cocoa powder, then gently fold into the egg mixture using a metal spoon or spatula. Pour in the melted butter and combine well.
Pour the batter into the prepared tin and spread it evenly with a spatula. Bake for 12-15 minutes, until the sponge is well-risen and springs back when lightly pressed.
Step 2: Prepare the Filling
While the sponge is baking, prepare the buttercream filling. Beat the softened butter until it's soft and creamy. Gradually add the icing sugar and cocoa powder, beating well after each addition.
Step 3: Assemble the Cake
Once the sponge is baked, remove it from the oven and leave it to cool in the tin for 5 minutes. Then, turn it out onto a large sheet of cling film, dusted with icing sugar.
Spread the buttercream evenly over the sponge, leaving a 1cm border around the edges. Use the cling film to help you roll the sponge tightly from the short end, forming a log shape.
Step 4: Prepare the Topping
Place the chopped chocolate in a heatproof bowl. Heat the double cream in a saucepan until it just begins to simmer. Pour the hot cream over the chocolate and leave it to stand for 2-3 minutes to allow the chocolate to soften.
Stir the chocolate and cream together until you have a smooth, glossy ganache. Leave it to cool and thicken slightly before using.
Step 5: Decorate the Cake
Transfer the chocolate log to a serving plate, with the seam side down. Spoon the chocolate ganache over the log, using a spatula to spread it evenly and create a bark-like effect.
Fill a piping bag fitted with a star-shaped nozzle with the remaining buttercream. Pipe rosettes along the top of the log to resemble mushrooms. Alternatively, you can dust the log with icing sugar to create a snowy effect.
Mary Berry's Chocolate Log Cake is now ready to serve. Enjoy this delightful treat with your loved ones and create lasting memories together!