Amelia Grace A chocolate log is one of those desserts that looks far more difficult than it really is. It sits in the middle of the Christmas table looking like it came from a French pâtisserie, and yet the sponge takes barely ten minutes to bake.
The only part that makes people nervous is rolling it, and I promise there is a very simple trick that takes the worry out of it.
Once you know it, you will make this every December.
Why You Roll the Sponge While It’s Still Warm
This is the single most important step in the whole recipe.
A freshly baked sponge is soft and flexible, and it will happily curl into a roll without cracking. As it cools, it sets into whatever shape it is in.
If you wait until it is cold and then try to roll it, the sponge is stiff and splits straight across the surface. Rolling it up in a tea towel while it is still warm teaches it to curl, and once it has cooled in that shape, you can unroll it, fill it, and roll it again with hardly any cracking at all.
Ingredients for Delia Smith Chocolate Log
Sponge:
- 4 large eggs, at room temperature
- 100g caster sugar, plus extra for rolling
- 75g plain flour
- 25g cocoa powder
- A pinch of salt
Filling:
- 200ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
Chocolate Ganache:
- 150g dark chocolate, finely chopped
- 150ml double cream
- 25g unsalted butter
To Finish:
- Icing sugar, for dusting
- A few sprigs of holly or fresh rosemary (optional, for decoration, not for eating)
How to Make Delia Smith Chocolate Log — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 200°C (180°C fan / Gas 6). Grease and line a 33x23cm Swiss roll tin with baking parchment.
Step 2 — Whisk the Eggs and Sugar
Whisk the eggs, sugar and salt together in a large bowl with an electric whisk for 5–7 minutes, until thick, pale and tripled in volume. When you lift the whisk, the mixture should leave a ribbon trail on the surface for 3–4 seconds.
Step 3 — Fold in the Flour and Cocoa
Sift the flour and cocoa over the mixture. Fold in very gently with a large metal spoon, keeping as much air in as you can.
Step 4 — Bake
Pour into the prepared tin, gently easing it into the corners. Bake for 10–12 minutes, until springy to the touch.
Step 5 — Roll While Hot
Lay a clean tea towel on the worktop and dust it generously with caster sugar. Turn the hot sponge out onto it and peel off the parchment. Starting from one short end, roll up the sponge with the tea towel inside it. Leave to cool completely, rolled up.
Step 6 — Make the Filling
Whip the cream with the icing sugar and vanilla to soft peaks.
Step 7 — Fill and Re-Roll
Gently unroll the cooled sponge. Spread the cream over the surface, leaving a small border at the edges. Roll it back up, without the tea towel this time, finishing with the seam underneath.
Step 8 — Make the Ganache
Put the chopped chocolate in a heatproof bowl. Heat the cream until just simmering and pour it over the chocolate. Leave for a minute, then stir until smooth and glossy. Stir in the butter. Leave until thickened to a spreadable consistency, about 20 minutes.
Step 9 — Cover the Log
Cut a thin diagonal slice from one end and place it on the side as a branch. Spread the ganache all over the log and the branch. Drag a fork along the length to make bark-like lines.
Step 10 — Finish and Chill
Dust lightly with icing sugar, add a sprig of holly if you like, and chill for at least 1 hour before slicing.
My Top Tips for the Best Delia Smith Chocolate Log
Roll the sponge while it is hot. This is the secret to a roll without cracks.
Whisk the eggs for the full time. There is no raising agent in this sponge, so all the lift comes from the air you whisk in. Do not rush this step.
Fold, do not stir, in the flour. Stirring knocks out the air and gives you a flat, dense sponge.
Let the ganache cool and thicken before spreading. If it is too warm, it will run straight off the log.
Do not worry about small cracks. The ganache and its bark texture hide them completely, which is half the fun of this cake.
Serving Suggestions
Serve in thick slices with a cup of coffee, or with a little extra whipped cream and a few fresh raspberries. It is rich, so slim slices go a long way.
How to Store Delia Smith Chocolate Log
In the fridge: Store covered for up to 3 days. Bring to room temperature for about 30 minutes before serving for the best flavour.
At room temperature: Not suitable. The cream filling needs to stay chilled.
In the freezer: Freeze the un-iced, filled roll for up to 1 month. Defrost in the fridge overnight, then cover with fresh ganache.
Delia Smith Chocolate Log Recipe
Ingredients
Method
- Preheat oven to 200°C (180°C fan / Gas 6). Line a Swiss roll tin.
- Whisk eggs, sugar and salt for 5–7 minutes until thick, pale and ribboning.
- Sift in flour and cocoa and fold in gently.
- Pour into the tin and bake for 10–12 minutes until springy.
- Turn out onto a sugared tea towel, peel off the parchment and roll up while hot. Cool rolled.
- Whip the cream with icing sugar and vanilla.
- Unroll the sponge, spread with cream, and roll back up.
- Pour hot cream over the chocolate, stir until smooth, add butter and cool until spreadable.
- Cut a diagonal slice for a branch, then cover the log with ganache and drag a fork along it for bark.
- Dust with icing sugar and chill for at least 1 hour before slicing.
Notes
Frequently Asked Questions About Delia Smith Chocolate Log
Why did my sponge crack when I rolled it?
Almost always because it had cooled too much before rolling. Roll it while it is still hot, with the tea towel inside, and leave it to cool in that shape.
Can I make the log ahead for Christmas?
Yes. Fill and roll the sponge up to a day ahead and keep it chilled, then cover with ganache on the day. You can also freeze it un-iced for up to a month.
What if my sponge is overbaked and dry?
Check it from 9 minutes. It bakes very quickly, and an extra couple of minutes can turn it from soft to firm. If it does dry out, brush the surface with a little sugar syrup before filling.
Can I use buttercream instead of ganache?
Yes. A simple chocolate buttercream works well and holds the bark pattern beautifully. Use 100g softened butter, 200g icing sugar and 40g cocoa, beaten until smooth.
