A Christmas party isn’t truly complete without a dessert that embodies the magic of the season. The Log Cake consists of a delicate chocolate sponge rolled with a mascarpone cream and finished with a chocolate ganache, often garnished with seasonal fruits or herbs. This dessert is ideal for formal gatherings or holiday celebrations.
What is Log Cake?
Also known as Bûche de Noël, the Log Cake is a traditional French dessert enjoyed during Christmas. Its signature shape, a rolled sponge resembling a wooden log, is symbolic of the Yule log. This is a custom originating from pre-Christian Europe, where logs were burned for good luck. Today, it’s a festive dessert that can be filled with whipped cream, mascarpone, or chocolate ganache, and decorated with seasonal touches like berries, nuts, or edible foliage.
Pro Tips for the Best Log Cake
- Ensure you whip the egg whites carefully. Beat until stiff peaks form, but avoid over-whipping, which can dry the cake.
- Use parchment paper to prevent sticking and make rolling the sponge easier.
- Decorate creatively by adding berries, sprigs of rosemary, or dust with powdered sugar for a snow effect.
- Let your chocolate mixture cool slightly before whipping, so it holds its shape without melting the sponge.
Frequently Asked Questions
What makes a Log Cake different from a regular roll cake?
A Log Cake is specifically associated with Christmas and is decorated to resemble a Yule log. Unlike a standard roll cake, it often uses richer fillings such as mascarpone or chocolate ganache and includes festive garnishes like berries and herbs.
How do I prevent the sponge from cracking when rolling?
Roll the cake gently while it’s still warm in a cling film dusted with powdered sugar. This preserves the cake’s structure and makes the final roll smooth.
Can I use a different filling instead of mascarpone cream?
Yes, whipped cream, chocolate ganache, or flavored buttercream are suitable alternatives. It is important to choose a filling that is firm enough to maintain the roll’s shape. Soft fillings may cause the cake to lose its structure over time.
How to Store Log Cake?
Stored in the fridge, it stays fresh for up to 3 days. Avoid freezing after decorating, as ganache and cream may change texture.
Ingredients
How to Make Chocolate Log Cake
In a bowl, mix the flour, cocoa powder, baking powder, and salt.
In a bowl, mix the flour, cocoa powder, baking powder, and salt.
Whisk the egg yolks with granulated sugar, Greek yogurt, melted butter, and vanilla extract. Then fold in the dry ingredients.
Whisk the egg yolks with granulated sugar, Greek yogurt, melted butter, and vanilla extract. Then fold in the dry ingredients.
Beat egg whites in a large bowl until stiff peaks form, and add to the batter.
Beat egg whites in a large bowl until stiff peaks form, and add to the batter.
Spread the batter evenly into a lined baking pan and bake at 350°F (176°C) for 10-12 minutes.
Spread the batter evenly into a lined baking pan and bake at 350°F (176°C) for 10-12 minutes.
Whip heavy cream with powdered sugar, vanilla extract, and salt, then add in mascarpone cheese.
Whip heavy cream with powdered sugar, vanilla extract, and salt, then add in mascarpone cheese.
Spread the filling evenly over the sponge and roll it into a log. Wrap in plastic wrap and refrigerate for 2 hours.
Spread the filling evenly over the sponge and roll it into a log. Wrap in plastic wrap and refrigerate for 2 hours.
Heat cream, pour over chopped chocolate, and let it cool slightly.
Heat cream, pour over chopped chocolate, and let it cool slightly.
Whip the chocolate with the cream and remove the log from the fridge.
Whip the chocolate with the cream and remove the log from the fridge.
Coat the log with the chocolate ganache and decorate with a fork. Refrigerate for an hour and top with fresh red currants and sprigs of rosemary.
Coat the log with the chocolate ganache and decorate with a fork. Refrigerate for an hour and top with fresh red currants and sprigs of rosemary.
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