Delia Smith Chocolate Log Recipe​​

This chocolate log is a classic British roulade style bake: a light, springy cocoa sponge rolled around smooth chocolate buttercream, then finished with a glossy chocolate ganache “bark.” It tastes deeply chocolaty without being heavy, with a soft sponge and creamy filling in every slice. It’s very doable for a confident beginner as long as you roll the sponge while it’s still warm. Total time is about 1 hour 30 minutes, including cooling and chilling.

Ingredients

For the cocoa sponge

• 4 large eggs, at room temperature
• 100g caster sugar
• 1 tsp vanilla extract
• 50g plain flour
• 25g unsweetened cocoa powder
• Pinch of fine salt
• Icing sugar, for dusting and rolling

For the chocolate buttercream filling

• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 25g cocoa powder, sifted
• 1 tsp vanilla extract
• 1–2 tbsp milk (only as needed)

For the ganache topping (bark)

• 150g dark chocolate (about 60–70%), finely chopped
• 150ml double cream
• 20g unsalted butter

To finish (optional)

• Icing sugar, for a snowy dusting
• Chocolate curls or grated chocolate
• Fresh berries or holly sprigs (remove before eating)

How to Make a Chocolate Log

• Prepare the oven: Preheat the oven to 200°C (180°C fan). Grease a 23 x 33cm Swiss roll tin and line the base and sides with baking parchment so the sponge lifts out cleanly.
• Get your rolling setup ready: Lay a clean sheet of baking parchment on the worktop and dust it generously with icing sugar. This is what stops the sponge sticking when you roll it.
• Whisk eggs and sugar: In a large bowl, whisk the eggs, caster sugar and vanilla for 5 to 7 minutes until thick, pale, and you can draw a figure of eight on the surface before it disappears.
• Fold in the dry ingredients: Sift the flour, cocoa powder and salt together. Sprinkle over the whisked mixture and fold gently with a large metal spoon or spatula, lifting from the bottom and turning the bowl as you go.
• Fill the tin: Tip the batter into the lined tin and spread it to the corners. Level lightly, but do not knock out the air you just whisked in.
• Bake: Bake for 10 to 12 minutes, until the sponge looks set and springs back when lightly pressed. Keep an eye on it; an overbaked sponge cracks when rolled.
• Turn out and roll while warm: Immediately turn the hot sponge out onto the icing sugar dusted parchment. Peel off the lining paper, then roll the sponge up from the short end, using the sugared parchment to help. Leave seam-side down to cool completely.
• Make the buttercream: Beat the softened butter until creamy. Add the sifted icing sugar and cocoa in a few additions, then beat in vanilla. Add milk a little at a time until you have a smooth, easily spreadable buttercream.
• Fill and re-roll: Carefully unroll the cooled sponge. Spread the buttercream evenly over the surface, leaving a 1cm border at the far edge so it does not squeeze out. Roll up again. Trim the ends for a neat finish (and a baker’s treat).
• Make the ganache: Put the chopped chocolate in a bowl. Heat the cream until just steaming, then pour it over the chocolate. Leave for 2 minutes, stir until smooth, then stir in the butter. Let it cool until thickened but still spreadable.
• Decorate like bark: Spread the ganache over the log. Drag a fork along the length to create a bark effect. Chill for 30 minutes to set, then dust with icing sugar and add any decorations just before serving.

Tips

Why did my sponge crack when I rolled it?

This usually happens if the sponge is even slightly overbaked or if it cools too much before the first roll. Bake just until springy, then roll up straight away while warm (using the sugared parchment to stop sticking).

How do I stop the sponge from sticking to the paper?

Line the tin neatly, then turn the sponge out immediately after baking. Dust the rolling parchment well with icing sugar, and peel off the baking parchment that was in the tin while the sponge is still warm.

How do I get a tight spiral without the filling squeezing out?

Leave a small border at the far edge, and do not overfill. If your buttercream is very soft, chill it for 10 minutes before spreading so it holds its shape when rolled.

Can I make it ahead for stress-free serving?

Yes. Make the sponge, fill, and coat with ganache the day before. Keep it chilled, then bring to a cool room temperature for 20 to 30 minutes before slicing for the best texture.

Serving Suggestions

• Serve with softly whipped cream or crème fraîche.
• Add raspberries or sliced strawberries for a fresh contrast.
• Pour over warm custard for a more traditional pudding feel.
• Pair with coffee or strong black tea.

Storage

Room temperature

If your kitchen is cool, the assembled log can sit out for up to 6 hours, ideally under a cake dome. For longer, refrigerate so the buttercream and ganache stay safe and tidy.

Refrigerator

Store in an airtight container for up to 3 days. For cleaner slices, cut while chilled. For the best flavour, let slices stand at room temperature for 10 to 15 minutes before eating.

Freezing

Freeze the filled (uncoated) roll best: wrap tightly in cling film, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then make and apply the ganache on the day you plan to serve.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 45 g
• Protein: 5 g
• Fat: 21 g
• Saturated fat: 13 g
• Sodium: 120 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Delia Smith Chocolate Log Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

25

minutes

Cooking time

12

minutes

Total time

90

minutes

Calories

380

kcal

37

minutes

A light cocoa sponge roulade rolled with chocolate buttercream, then coated in glossy ganache for a classic chocolate log finish.

Ingredients

• For the cocoa sponge

• 4 large eggs, at room temperature

• 100g caster sugar

• 1 tsp vanilla extract

• 50g plain flour

• 25g unsweetened cocoa powder

• Pinch of fine salt

• A little icing sugar, for dusting and rolling

• For the chocolate buttercream filling

• 100g unsalted butter, softened

• 200g icing sugar, sifted

• 25g cocoa powder, sifted

• 1 tsp vanilla extract

• 1–2 tbsp milk (as needed)

• For the ganache topping (bark)

• 150g dark chocolate (about 60–70%), finely chopped

• 150ml double cream

• 20g unsalted butter

• To finish (optional)

• Icing sugar, for a snowy dusting

• Chocolate curls or grated chocolate

• Fresh berries or holly sprigs (remove before eating)

Directions

• Preheat the oven to 200°C (180°C fan). Grease and line a 23 x 33cm Swiss roll tin with baking parchment.
• Whisk the eggs, caster sugar and vanilla for 5–7 minutes until very thick, pale, and the mixture leaves a ribbon trail.
• Sift the flour, cocoa and salt together, then gently fold into the egg mixture in two additions, keeping as much air as possible.
• Spread the batter into the tin, level gently, and bake for 10–12 minutes until springy to the touch.
• Dust a sheet of baking parchment with icing sugar. Turn the warm sponge out, peel off the lining paper, then roll up (with the sugared parchment) from the short end. Cool seam-side down.
• Beat softened butter, icing sugar, cocoa and vanilla until smooth, adding milk a little at a time until spreadable.
• Carefully unroll the sponge, spread with buttercream (leave a small border), then re-roll. Trim the ends for neat slices.
• Heat the cream until just steaming. Pour over chopped chocolate, rest 2 minutes, then stir smooth. Stir in butter and cool until thickened to a spreadable ganache.
• Coat the log with ganache and drag a fork through to create a bark effect. Chill for 30 minutes to set.
• Dust with icing sugar and decorate as you like before slicing.

Notes

• Rolling while warm is the secret to avoiding cracks.
• Do not overbake the sponge or it will turn dry and split.
• Chill briefly after coating so the ganache sets cleanly for slicing.