Mary Berry Chocolate Log Cake Recipe

This classic Mary Berry Chocolate Log Cake is a light chocolate sponge rolled around a smooth chocolate filling and finished with a rustic chocolate icing. The texture is soft and springy, with a rich but not overly sweet chocolate flavour that feels indulgent without being heavy. It is a straightforward bake that looks impressive, making it ideal for confident beginners and experienced home bakers alike. From start to finish, it takes around 90 minutes including cooling and decorating.

Ingredients

For the chocolate sponge

• 4 large eggs
• 100g caster sugar
• 75g self-raising flour
• 25g cocoa powder
• Butter, for greasing
• Baking parchment, for lining

For the chocolate filling

• 150ml double cream
• 150g dark chocolate, finely chopped

For the chocolate icing

• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 2 tbsp cocoa powder
• 1–2 tbsp milk

How to Make Mary Berry Chocolate Log Cake

• Preparing the oven and tin: Preheat the oven to 180°C (160°C fan). Grease a 23 x 33cm Swiss roll tin and line it neatly with baking parchment, leaving a little overhang to help with lifting later.
• Mixing the sponge: Whisk the eggs and caster sugar together in a large bowl using an electric mixer for about 5 minutes, until pale, thick, and leaving a trail when the whisk is lifted. Sift the flour and cocoa powder together, then gently fold into the mixture using a large metal spoon, taking care to keep in as much air as possible.
• Baking: Pour the mixture into the prepared tin and gently level the surface. Bake for 12 to 15 minutes until the sponge is just firm to the touch and slightly shrinking from the edges.
• Cooling and rolling: Lay a clean sheet of baking parchment on the work surface and lightly dust with caster sugar. Turn the hot sponge out onto the paper, peel away the lining parchment, and roll the sponge up from the short end while still warm. Leave to cool completely in its rolled shape to prevent cracking later.
• Making the filling: Heat the double cream gently in a small saucepan until just beginning to steam. Remove from the heat, add the chopped chocolate, and stir until smooth. Leave to cool until thick but spreadable.
• Assembling the log: Carefully unroll the cooled sponge and spread the chocolate filling evenly over the surface. Roll the sponge back up tightly and place seam-side down on a serving plate.
• Decorating: Beat the butter, icing sugar, and cocoa powder together until smooth, adding enough milk to make a soft, spreadable icing. Spread over the log in a rustic style and use a fork to create a bark-like texture before serving.

Tips for the Best Chocolate Log Cake

How do I stop the sponge from cracking?

Rolling the sponge while it is still warm is essential. This helps it set into shape and prevents cracks when you fill it later.

Why is my sponge dry?

Overbaking is the most common cause. The sponge should be just set and still soft to the touch when removed from the oven.

Can I make the filling thicker?

Allow the chocolate filling to cool a little longer before spreading. It will thicken naturally as it cools.

How do I get a neat roll?

Use the parchment to guide the sponge as you roll, applying gentle, even pressure without forcing it.

Serving Suggestions

• Serve in thick slices with a dusting of icing sugar
• Add fresh raspberries or strawberries on the side
• Pair with lightly whipped cream or vanilla ice cream

Storage

Room temperature

Keep the chocolate log cake in an airtight container at room temperature for up to 2 days.

Refrigerator

Store in the fridge for up to 4 days. Bring to room temperature before serving for the best texture and flavour.

Freezing

The un-iced chocolate log can be frozen for up to 2 months. Wrap tightly in cling film and foil. Defrost fully before filling and decorating.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 21g
• Saturated fat: 13g
• Sodium: 120mg

Nutritional 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

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light chocolate sponge rolled with a smooth chocolate filling and finished with a rustic chocolate icing. A classic Mary Berry chocolate log cake that is simple to make and perfect for celebrations.

Ingredients

• 4 large eggs

• 100g caster sugar

• 75g self-raising flour

• 25g cocoa powder

• 150ml double cream

• 150g dark chocolate, chopped

• 100g unsalted butter, softened

• 200g icing sugar

• 2 tbsp cocoa powder

• 1–2 tbsp milk

• Butter, for greasing

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line a Swiss roll tin.
• Whisk eggs and caster sugar until pale and thick.
• Fold in flour and cocoa powder gently.
• Spread into tin and bake for 12–15 minutes until just set.
• Turn out, roll while warm, and leave to cool.
• Heat cream, melt chocolate into it, and cool until thick.
• Unroll sponge, spread filling, and re-roll.
• Beat icing ingredients and spread over cake before serving.

Notes

• Roll the sponge while warm to prevent cracking.
• Do not overbake or the sponge will dry out.
• The unfilled sponge can be frozen for later use.