Chocolate Cake Roll

Chocolate Cake Roll

I've been planning for a long time to make a chocolate cake roll. Now, before Christmas, everything got perfectly aligned - time, inspiration and recipe. I came up with a wonderful roll, very chocolatey and tasty. I chose (and I did well) a simple sponge cake. I recommend using buttercream for this recipe - it will make the log firm and easy to cut. Although it can be replaced with Chocolate Ganache, I still think buttercream is better for this chocolate log. Same thing with the Chocolate Sauce. You can use any syrup you like, but this one seems perfect to me and makes the cake feel complete. And, of course, "Buche de Noel" is a particular shape, extremely eye-catching, the favorite Christmas dessert in France. Though, if you want to make a simple chocolate roll, omit the specific assembly steps.

I used the Tupperware silicone tray with edges. It's wonderful and I really recommend it with great confidence, my roll cakes are perfect every time.


210 g
4 pieces
White flour
100 g
Baking powder
0.5 tsp
Cacao powder
40 g
+ 4 tablespoons
Vanilla Extract
1 tsp
Dark chocolate
300 g
220 g
soft, at room temperature
Powdered sugar
150 g

Step by step

Step 1

We prepare the cake for the log:

In a large bowl, beat well the 4 eggs with 120g of sugar and vanilla essence.

You don't have to separate the egg whites from the yolks, whisk until you have a beautiful white foam.

Chocolate Cake Roll - Step 1
Step 2

Add in the flour, baking powder and 2 tablespoons of cocoa.

Chocolate Cake Roll - Step 2
Step 3

Mix carefully with a whisk until the batter is smooth, lump-free.

Chocolate Cake Roll - Step 3
Step 4

Line with parchment a simple baking tray.

I used the Tupperware silicone baking mat with edges. It's very good for making cake rolls, in particular.

Find the list of Tupperware distributors on the official website.

Chocolate Cake Roll - Step 4
Step 5

Pour the batter into the tray and smooth out with a spatula or spoon.

Chocolate Cake Roll - Step 5
Step 6

Bake in the preheated oven at 200 degrees C for 10-15 minutes.

When you remove from the oven, dust with powdered sugar on top.

Chocolate Cake Roll - Step 6
Step 7

And roll up tightly together with the baking paper or the silicone mat. Let cool completely.

Chocolate Cake Roll - Step 7
Step 8

While cake is cooling, we take care of the filling and chocolate syrup.

For the filling, melt 150g of dark chocolate in the microwave or in a bain-marie. Let cool properly for about 15-20 minutes.

Chocolate Cake Roll - Step 8
Step 9

We make the chocolate syrup:

In a bowl, combine 90g of sugar with 40g of cocoa. Add 125ml of hot boiling water and mix well until the lumps are gone.

Chocolate Cake Roll - Step 9
Step 10

We prepare the chocolate buttercream:

In a bowl, whisk well 200g of soft butter with powdered sugar.


Chocolate Cake Roll - Step 10
Step 11

Then add the melted and cooled chocolate from step 8 and 2 tablespoons of cocoa.

Chocolate Cake Roll - Step 11
Step 12

Beat well until the mixture is smooth.

Chocolate Cake Roll - Step 12
Step 13

Make the roll:

Now that the sponge, the syrup and the buttercream are ready, we start making the roll.

First unravel the cake and remove the parchment or silicone mat.

Chocolate Cake Roll - Step 13
Step 14

Drizzle the chocolate syrup over the top of the sponge using a brush.

Chocolate Cake Roll - Step 14
Step 15

Spread the buttercream, smooth out to cover the entire surface.

Chocolate Cake Roll - Step 15
Step 16

Roll up tightly and place in the fridge for 15-20 minutes, to be able to cut easily and neatly.

Chocolate Cake Roll - Step 16
Step 17

Cut about 1 cm from the edge of the log and put aside. We won't be using it, so you can give it to someone who can't wait to taste it :)

Chocolate Cake Roll - Step 17
Step 18

Now cut a longer piece, about 4-5 cm. This will be the chopped tree "branch" of the log, since we are making "Buche de Noel" :)

You can omit these steps if you make a simple cake log and not necessarily shaped as "Buche de Noel".

Chocolate Cake Roll - Step 18
Step 19

Now, here come some more specific steps, to make the work of cleaning the plate easier after glazing.

So, place the base roll, the big one, on a serving platter.

Cut 2 large sheets of parchment and place under the long sides of the log.

Chocolate Cake Roll - Step 19
Step 20

Arrange the chopped branch like in the picture, also on the baking paper.

Chocolate Cake Roll - Step 20
Step 21

Melt 150g of dark chocolate with 20g of butter in a bowl. You can let cool a bit, so the icing will thicken and will resemble actual "tree bark".

Brush with this chocolate icing both over the base log and the branch.

Chocolate Cake Roll - Step 21
Step 22

This is what mine looked like. The glaze was rather runny, although I would have liked it a bit thicker. I couldn't wait for it to chill.

Chocolate Cake Roll - Step 22
Step 23

Use a fork to create a stripe pattern, like the actual "bark" of a tree.

Chocolate Cake Roll - Step 23
Step 24

Hold the roll carefully with a fork or with one hand and remove the baking paper from under it with the other hand.

Chocolate Cake Roll - Step 24
Step 25

Voila! At the same time, both the log is ready and the plate is clean :)

Place in the fridge for 8-10 hours to infuse properly.

Chocolate Cake Roll - Step 25
Step 26

Then savour with the greatest pleasure. It's so tasty, chocolatey and filling.

I used only little syrup, next time I won't be afraid to use more :)


Chocolate Cake Roll - Step 26
Quantity: 1 kg (1 big roll)
Prep time: 90 min
Difficulty: intermediate
Ready in: 30 min
Publish date:
Collections: Cakes, Cakes, Desserts

Receive new recipes on email


No comments yet. Be the first to post one!