Mary Berry Chocolate Log Cake Recipe

If you are looking for a classic British chocolate dessert that looks impressive but is surprisingly simple to make, this Mary Berry Chocolate Log Cake Recipe is a perfect choice. It features a light chocolate sponge rolled around a rich chocolate filling and finished with a decadent chocolate icing. The texture is soft, airy, and moist, while the flavor delivers plenty of chocolate without being overly heavy. This recipe is beginner-friendly and takes approximately 1 hour and 30 minutes from start to finish.

Ingredients

For the Chocolate Sponge

• 4 large eggs
• 100g caster sugar
• 75g self-raising flour
• 25g cocoa powder
• Pinch of salt
• Icing sugar, for dusting

For the Chocolate Filling

• 150ml double cream
• 150g dark chocolate, melted and cooled
• 50g unsalted butter, softened

For the Chocolate Icing

• 200g dark chocolate, finely chopped
• 150ml double cream
• Chocolate curls or shavings for decoration

How to Make Mary Berry Chocolate Log Cake Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a 33 x 23cm Swiss roll tin and line it with baking parchment.
• Whisk the eggs and sugar: Place the eggs and caster sugar into a large bowl and whisk until the mixture becomes pale, thick, and leaves a ribbon trail when lifted.
• Add the dry ingredients: Sift the flour, cocoa powder, and salt together. Fold them gently into the egg mixture using a large metal spoon.
• Bake the sponge: Pour the batter into the prepared tin and spread evenly. Bake for 10 to 12 minutes until springy and cooked through.
• Roll while warm: Dust a sheet of baking paper with icing sugar. Turn the sponge onto it, remove the parchment, then roll the sponge up from the short side while still warm. Leave to cool completely.
• Prepare the filling: Whip the cream until soft peaks form. Fold in the melted chocolate and softened butter until smooth.
• Fill the sponge: Carefully unroll the cooled sponge. Spread the chocolate filling evenly over the surface.
• Roll into a log: Roll the sponge back up tightly and place seam-side down on a serving plate.
• Make the icing: Heat the cream until just simmering. Pour over the chopped chocolate and stir until smooth and glossy.
• Decorate and finish: Spread the icing over the log and use a fork to create bark-like lines. Decorate with chocolate curls before serving.

Tips for the Best Chocolate Log Cake

How do I stop the sponge from cracking?

Roll the sponge while it is still warm. This helps it keep its shape and reduces the risk of cracking when filled later.

Why is my sponge flat?

Make sure the eggs and sugar are whisked until very thick and airy. This creates the volume needed for a light sponge.

Can I use milk chocolate instead of dark chocolate?

Yes. The cake will be sweeter and slightly less rich, but it still works well.

How do I create a realistic log effect?

Run a fork through the icing in long strokes to create a tree bark appearance.

Serving Suggestions

• Serve with freshly whipped cream.
• Pair with vanilla ice cream.
• Add fresh raspberries for contrast.
• Dust lightly with icing sugar before serving.
• Enjoy with coffee or hot chocolate.

Storage

Room Temperature

The cake can sit at room temperature for up to 8 hours in a cool kitchen.

Refrigerator

Store in an airtight container for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 36g
• Protein: 6g
• Fat: 28g
• Saturated Fat: 16g
• Sodium: 140mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chocolate Log Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

25

minutes

Cooking time

15

minutes

Total time

90

minutes

Calories

420

kcal

40

minutes

A light chocolate Swiss roll-style sponge filled with rich chocolate cream and coated with smooth chocolate icing to create a beautiful festive chocolate log cake.

Ingredients

• 4 large eggs

• 100g caster sugar

• 75g self-raising flour

• 25g cocoa powder

• Icing sugar for dusting

• 150ml double cream

• 150g dark chocolate melted

• 50g unsalted butter softened

• 200g dark chocolate

• 150ml double cream for icing

• Chocolate curls for decoration

• Butter for greasing

• Baking parchment

• Pinch of salt

Directions

• Preheat the oven to 200°C (180°C fan). Grease and line a Swiss roll tin measuring approximately 33 x 23cm.
• Whisk the eggs and caster sugar until thick, pale and tripled in volume.
• Sift together the flour, cocoa powder and salt. Fold gently into the egg mixture.
• Pour into the prepared tin and level the surface.
• Bake for 10 to 12 minutes until springy to the touch.
• Turn onto baking paper dusted with icing sugar and roll up while warm.
• Leave to cool completely.
• Whip cream and fold in melted chocolate to create the filling.
• Unroll the sponge, spread with filling and roll up again.
• Make the icing with chocolate and cream, then spread over the cake. Create bark lines using a fork.

Notes

• Roll the sponge while warm to prevent cracking.
• Allow the sponge to cool completely before filling.
• Store refrigerated for best freshness.