Chocolate Mascarpone Pastry Log

Chocolate mascarpone pastry log - Lilie Bakery

A very delicious Christmas log: the Chocolate mascarpone pastry log ! A sponge cake rolled with cocoa and vanilla mascarpone icing, topped with a chocolate ganache... A simple log, with a beautiful visual effect on the holiday table!

What you will like about this chocolate pastry log

  • flavors : chocolate lovers will appreciate this delicious and chocolatey log! The vanilla mascarpone brings a touch of sweetness to the heart of the log and visually too.
  • textures : the sponge cake is very soft, the mascarpone icing very creamy as is the ganache on top…
  • difficulty level : it is a rolled pastry log that is very easy to prepare at home.

The materials to make this Christmas log

  1. kitchen scale my essential!
  2. hand mixer or pastry robot
  3. sponge cake plate (like me) or baking tray with silicone plate/parchment paper
  4. angled spatula to apply icing and decoration
Chocolate mascarpone log - Lilie Bakery

Ingredient details

  • oeuf : it is the main ingredient of the sponge cake, it is important to respect the quantities in the recipe.
  • all-purpose flour : I take T55.
  • bitter cocoa : this is unsweetened bitter cocoa powder such as Van Houten.
  • dark chocolate pastry : I took classic 52% cocoa chocolate, not very strong. You can also mix it with milk chocolate if you prefer to soften its flavor. Another option: choose a stronger chocolate if you want a stronger chocolate and less sweet result.

How to make a chocolate mascarpone pastry log?

  1. We start by doing the soaking syrup for the sponge cake
  2. We then prepare cocoa sponge cake
  3. We soak it in syrup
  4. We prepare the vanilla mascarpone frosting
  5. We place this icing on the sponge cake
  6. We roll the log on herself
  7. We prepare the chocolate ganache
  8. Place it on the rolled log
  9. We smooth and we decorate the pastry log as desired!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your pastry log a success

  • cook the sponge cake well : if it is not cooked enough, it will be difficult to peel it off and roll it into a log. To know if it is cooked, when you touch it it should not stick to your finger, and should spring back slightly when touched.
  • use a sheet of parchment paper to roll the log more easily on itself
  • tighten the log tightly as a last gesture with a ruler or flat plate to avoid areas of air in the heart of the pastry log.

How to store your log?

Once made, this pastry log can be kept up to 3 days in the fridge, but it will be better enjoyed the day after it is made. Remember to take it out of the refrigerator about 20 minutes before tasting so that it regains all its flavors.

It is also possible to freeze it : to do this, put it in the freezer for 2 hours, unwrapped on a plate. When it is well set, you can wrap the pastry log in cling film and aluminum foil to protect it from humidity. To defrost it, place it in the refrigerator for 4-6 hours.

Chocolate pastry log slice - Lilie Bakery

Other log recipes to try

If you like to make homemade logs, then I advise you to take a look at these other recipes from the blog:

If you make this chocolate mascarpone pastry log, don’t hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty logs!

Chocolate pastry log recipe - Lilie Bakery
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4.8 on 79 votes

Chocolate Mascarpone Pastry Log

An easy and tasty chocolate log, with a vanilla mascarpone center. Simple to prepare and very delicious…
Prep time1 time
Cook time20 minutes
Total1 time 20 minutes
Recipe type: Desserts
Cuisine: French
Keyword: Christmas log
Yield: 8 people

Ingredients:

Rolled sponge cake

  • 85 g whole eggs = about 2 small eggs
  • 3 egg yolks = 50g of yolks
  • 85 g granulated sugar
  • 0,5 cc natural vanilla extract
  • 3 egg whites = 100g whites
  • 40 g flour T55
  • 35 g unsweetened cocoa powder
  • Pinch of salt

Soaking syrup (for sponge cake)

  • 50 g water
  • 20 g granulated sugar

Vanilla mascarpone icing

  • 260 g mascarpone
  • 1 vanilla pod
  • 160 g heavy whipping cream 30% very cold
  • 60 g icing sugar

Chocolate ganache

  • 200 g 52% cocoa dark chocolate or + full-bodied if you prefer
  • 200 g heavy whipping cream 30%
  • 25 g unsalted butter

Instructions:

Soaking syrup (for sponge cake)

  • In a saucepan, bring the sugar and water to a boil for 3 minutes. Remove from heat and pour into a container to cool.

Rolled sponge cake

  • Preheat the oven to 170° traditional heat. Place a 27x37cm buttered silicone sponge cake tray on a baking tray (as I did) or use a silicone sheet/baking paper on a rimmed baking tray.
  • In a large bowl, whisk the whole eggs, egg yolks, vanilla and 60g caster sugar for 1 minute, until white.
  • Separately, whip the egg whites: as soon as they start to foam, add 25g of powdered sugar.
  • Once assembled, incorporate the egg whites into the mixture in two batches with a spatula so as not to break them.
  • Sift the flour, bitter cocoa and salt. Pour them over the dough and mix with a spatula to gently incorporate.
  • Spread this dough on the sponge cake tray and smooth it out. Bake for around 14-18 minutes (NB: a silicone baking tray like mine cooks more slowly than a metal baking tray + each oven is different). The sponge cake must be cooked and spring back slightly when touched. Leave to cool on a rack then carefully remove the sponge cake (pass a knife blade around it if necessary). Place the sponge cake on a large sheet of baking paper.
  • Using a brush, generously apply the soaking syrup all over the cooled sponge cake (you may not need all the syrup).

Vanilla mascarpone icing

  • Collect the seeds from the vanilla pod.
  • Whisk the mascarpone with the icing sugar and vanilla beans until smooth.
  • Incorporate the very cold cream in several batches, whisking well between each addition, to obtain a firm whipped cream type icing.
  • Place this icing on the soaked sponge cake. Smooth with an offset spatula. We do not want to exceed 1cm in height of icing.
  • Roll the log starting from the smallest side, using the baking sheet underneath. Do not crush while rolling, just slide the sponge cake on itself.
  • Place the rolled log in the center of the baking paper, seam side down. take the edge of the baking paper and cover it. With a 30cm ruler placed in the fold of the top paper, firmly push the ruler against the log with one hand and pull the bottom paper with the other hand: this compresses the log on itself and allows it to be removed any air zone (and to have a very round log).
  • Place like this (rolled in paper) in the refrigerator for at least 3 hours (or even overnight).

Chocolate ganache

  • Cut the chocolate into pieces and place it in a container.
  • Heat the cream in a saucepan to the boil, turn off the heat and pour over the chocolate. Let stand 1 minute. With a spatula, mix the cream and chocolate until you obtain a smooth ganache. Add the diced butter then smooth again.
  • Leave to cool then place in the refrigerator to speed up cooling. Mix regularly until you obtain a soft ganache that can be put into a piping bag.
  • Remove the log from the refrigerator and place it on the serving dish.
  • With the piping bag, make flat lines of ganache all along the log (not too thick so as not to be cloying). Using an icing spatula, smooth out the lines by pressing lightly. Cut each end of the log with a good knife for a clean effect.
  • Add the decorations of your choice… Sprinkle with icing sugar before tasting for the snowy effect. Store in the refrigerator for up to 3 days (take out the log 20 minutes before serving).
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
November 24, 2023
December 7, 2023

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30 comments

  1. Reply

    Martine

    December 17, 2023

    Your log is perfect! I would like to get started but I have some doubts about liquid cream:
    – whole liquid cream 30% fat
    What do you mean by full liquid cream?
    In the trade I did not find this term “liquid” and it is sold in cl and not in grams
    Thank you for your feedback, I will hurry to put it all together!

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Martine, the liquid cream is the one you find in the red cap cream section. I take the Elle et Vire, it is “whole cream” because it is not skimmed, we need its fat in baking. 1 ml = 1g for dosages. See you soon :)

  2. Reply

    Martine

    December 18, 2023

    5 stars
    Thank you very much Liliebakery, with all the cream on offer I was lost.
    I will not fail to like your recipe which I have no doubt must be tasty as usual.

    • Reply

      Lilie bakery

      December 18, 2023

      Thank you very much Martine! And happy holidays :)

  3. Reply

    Aurélie

    December 19, 2023

    Hello, I am contacting you because I am currently making your log but when rolling the sponge cake it cracked in several places. I don't know if it's because I waited too long and it was too cold or if it's because it's overcooked. Could you help me ?
    Thanks in advance !

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Aurélie, it’s broken, it’s because it’s overcooked (some ovens heat up more than others…) See you soon :)

  4. Reply

    Tania

    December 22, 2023

    5 stars
    Hello Lilie

    The cake was excellent, but the sponge cake cracked when rolling it. I saw your answer above that when this happens it is because the sponge cake has overcooked.

    How long does it take for chocolate ganache to thicken and be able to be applied to the cake? I followed your instructions regarding the refrigerator etc. but it was still liquid. I used white chocolate, I don't know if that made a difference.

    But the kids loved the cake even though the decoration on top wasn't like your photo

    Thank you and happy holidays

    • Reply

      Lilie bakery

      December 23, 2023

      Hello Tania, you transformed the recipe by yourself by changing the dark chocolate to white chocolate, that’s the mistake! The dosages of cream to use for a white chocolate ganache are not the same... Happy holidays :)

  5. Reply

    Annick

    December 23, 2023

    Hello, me too sponge cake which is cracking. However, I was careful because 18 minutes seemed like a lot to me, so I left it for 14 minutes, but still too much. A little disappointed because it's difficult to tighten it. The result will be average. What is the use of soaking syrup? Can we make the ganache in advance to finish the log until the next day?

    • Reply

      Lilie bakery

      December 24, 2023

      Hello Annick, you have to watch your cooking because all ovens are different! The soaking syrup makes the sponge cake ultra soft: don't remove it... If the ganache is too hard it will be impossible to use... Happy holidays ;)

  6. Reply

    Roxanne

    December 24, 2023

    Hello,
    First log for me!
    I don't see adding vanilla extract...

    • Reply

      Lilie bakery

      December 24, 2023

      Hello Roxanne, the vanilla should be added when you mix the eggs, yolks and sugar. Happy holidays :)

  7. Reply

    Delphine

    December 24, 2023

    5 stars
    Hello, I followed the recipe to the ready gram. I'm not the queen of baking. For now, it's in the fridge and I only have the chocolate ganache to make. Everything went well and I found your recipe very well described and very understandable. I added fresh raspberries. Thank you and Merry Christmas

    • Reply

      Lilie bakery

      December 24, 2023

      Great, thank you Delphine! Happy holidays :)

  8. Reply

    Claire

    December 24, 2023

    5 stars
    Hello, 1st log for me!
    It's in the fridge (it's due tomorrow at noon), I still have to add the ganache. Is it better to put it on tonight or tomorrow morning?
    Thanks a lot !

    • Reply

      Lilie bakery

      December 24, 2023

      Hello Claire, it’s as you wish, tonight it will be very good if you want to come forward, have a nice holiday :)

  9. Reply

    Maëlle

    December 25, 2023

    5 stars
    I just made this recipe, it’s my first Christmas log! The recipe is great: easy and quick! Thank you so much
    My chocolate ganache was too liquid, I left it in the fridge overnight and the next day it was perfect, I was able to apply it to the log!

    • Reply

      Lilie bakery

      December 28, 2023

      Great, well done! Thank you Maëlle :) See you soon

  10. Reply

    Marlene

    December 25, 2023

    5 stars
    Hello and thank you for this recipe, we enjoyed it.
    I made the log the day before, the mascarpone icing developed a very good taste overnight!
    I made a praline variation for the ganache (with less whole cream than in the recipe, so), it was delicious.
    For the sponge cake, as you say, each oven is different so here it was 15 minutes on thermostat 5 (150°c) and the plate placed at the very top of the oven.
    Thanks again !

    • Reply

      Lilie bakery

      December 28, 2023

      Thank you very much Marlène for your feedback! Good idea, your variation ;) See you soon

  11. Reply

    Marta

    December 25, 2023

    5 stars
    Excellent recipe! We enjoyed it today as a family. Soft, not very sweet. Perfect for gourmands and my chocolate lovers.
    Thank you!

    • Reply

      Lilie bakery

      December 28, 2023

      Thanks Marta! Glad you liked this pastry log :) See you soon

  12. Reply

    Amandine

    December 27, 2023

    Hello,
    During the “preheat the oven” step, it is noted to place the sponge cake tray there, once the sponge cake is made or before? I don't understand …
    THANKS !! I will try to make this log for New Year's Eve on the 31st!

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Amandine, if you have a silicone sponge cake tray like me, it is more practical to place it on a baking tray before pouring the dough into it. In no case do I say to put it directly in the oven without dough! See you soon :)

  13. Reply

    Claire

    December 28, 2023

    5 stars
    Easy to make and delicious log!

    • Reply

      Lilie bakery

      December 28, 2023

      Thank you very much Claire :)

  14. Reply

    Patricia

    December 31, 2023

    5 stars
    Thank you for this rather easy to follow recipe because the steps are very well described. I just had a problem with the chocolate ganache which remained liquid because I made it with milk chocolate. So my daughter thickened it by adding bitter cocoa and managed to apply it with a piping bag. This dessert was a success

    • Reply

      Lilie bakery

      8th January 2024

      Hello Patricia, actually dark chocolate and milk chocolate ganache are not made with the same amount of liquid cream. I'm delighted that your loved ones liked the log! See you soon :)

  15. Reply

    Ludivine

    17th February 2024

    Hello,
    What suggestion for a white chocolate ganache please?
    thank you in advance for your return

    • Reply

      Lilie bakery

      19th February 2024

      Hello Ludivine, we would have to develop a different recipe for a white chocolate log, we would have to carry out tests in the kitchen, I cannot advise you without having tested it. I have white chocolate dessert logs, they are all here: https://liliebakery.fr/category/buches/
      Goodbye :)

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