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Chocolate Christmas Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 195 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Chocolate Christmas Roll is a delightful holiday dessert featuring a soft and spongy cocoa-infused cake rolled with a rich, fluffy whipped cream filling. Topped with a glossy ganache that mimics the texture of tree bark, this festive Yule log is beautifully decorated to bring cheer to your holiday table. Perfectly balanced in sweetness and decadence, it’s sure to impress family and friends alike.

Ingredients

Scale

For the Cake:

  • 4 large eggs (room temperature)
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp salt

For the Filling:

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

For the Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Bake the Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a mixing bowl, beat the eggs and granulated sugar together until the mixture becomes pale and fluffy. Sift in the unsweetened cocoa powder and salt, then gently fold everything together to keep the batter airy. Pour and spread this batter evenly in the prepared pan. Bake for 10-12 minutes or until the cake springs back lightly when touched.
  2. Roll While Warm: Dust a clean kitchen towel generously with cocoa powder. As soon as the cake comes out of the oven, carefully invert it onto the towel and peel off the parchment paper. Starting at one edge, roll the cake along with the towel into a log shape. Allow it to cool completely in this rolled form so it maintains its shape.
  3. Prepare the Filling: In a cold bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth, fluffy filling. Gently unroll the cooled cake, spread the whipped cream evenly over the surface, then carefully roll the cake back up without the towel. Place the rolled cake in the refrigerator to chill for at least 30 minutes to set the filling.
  4. Ganache Magic: Heat the 1/2 cup of heavy cream on the stove or microwave until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl, letting it sit for a minute before stirring until the mixture is smooth, glossy, and well combined. Spread this ganache evenly over the chilled cake log. Using a fork, create textured lines on the ganache surface to resemble tree bark.
  5. Decorate: Dust the ganache-covered cake with powdered sugar to simulate snowfall. Optionally, decorate with fresh berries or edible holly leaves to enhance the festive look.
  6. Serve & Enjoy: Slice the chocolate Christmas roll into desired portions and serve this elegant dessert that promises both rich chocolate flavor and a festive presentation that will charm your guests.

Notes

  • For best results, ensure eggs are at room temperature before beating to achieve maximum volume.
  • Be gentle when folding cocoa powder into the egg mixture to maintain a light texture.
  • Rolling the cake while warm prevents cracking and helps it maintain shape.
  • Chilling the roll before adding ganache makes spreading easier and cleaner.
  • Ganache texture can be varied by adjusting chocolate to cream ratio if you prefer a thicker or thinner coating.
  • This cake is best enjoyed within 2 days and stored refrigerated.

Find it online: https://yumrecipesfood.com/chocolate-christmas-roll-recipe/