Best Holiday Chocolate Log Cake
This Best Holiday Chocolate Log Cake is a rich, moist chocolate sponge rolled with creamy filling and topped with silky ganache. Perfect for festive celebrations, it’s easy to make, visually stunning, and customizable with peppermint, mocha, or raspberry variations. A showstopper dessert for your holiday table.
Ingredients
- For the Chocolate Sponge Cake
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- For the Creamy Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: ½ cup mascarpone cheese
- For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter
- Optional Decorations
- Powdered sugar for a snowy effect
- Fresh berries or holly sprigs
- Chocolate shavings or curls
Instructions
- Prepare the Sponge Cake
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Beat eggs and sugar until pale and fluffy. Add vanilla. Fold in sifted cocoa, flour, baking powder, and salt.
- Spread evenly in pan and bake 10–12 minutes. Immediately roll the warm cake with parchment to shape; let cool.
- Make the Creamy Filling
- Whip heavy cream, sugar, and vanilla until soft peaks form. Fold in mascarpone if using.
- Unroll the cooled cake, spread the filling evenly, and roll it back carefully.
- Prepare the Chocolate Ganache
- Heat cream until simmering, pour over chocolate chips, let sit 1–2 minutes, then stir until smooth.
- Spread ganache evenly over the rolled cake.
- Add Final Touches
- Dust with powdered sugar for a snowy effect. Garnish with berries, chocolate curls, or holly sprigs.
- Chill for at least 30 minutes before serving.
Notes
- Don’t overbake the sponge; a dry cake cracks when rolled.
- Roll while warm to prevent breakage.
- Chill before adding ganache for better shape retention.
- Use room-temperature ingredients for smooth batter and filling.