Chocolate Roulade with Mascarpone Filling.

This might not come as much of a surprise, but I’m a big holiday fan, and specifically Christmas. My daydreams start late October, and I become restless about it. I start my search for the perfect Christmas sweater, the perfect presents and of course, the perfect dessert. There’s something about the holidays that screams for extravagant, sumptuous desserts.

It is, without a doubt, an acknowledged fact, that Chocolate Yule Logs are the ultimate stars of the Christmas dessert table. But I’ve never really liked them. The ones I’ve tasted always had some kinda fault in them, either the cake would be too dry, the filling too bland, or the frosting too dense.

So I decided to construct my own log.

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After lots of searching and taste trials, I figured out what I wanted out of my custom made log. I wanted a cake that would be moist and delicate, a filling to contrast he sweetness of the cake, and a minimal frosting that wouldn’t steal the lights away from the crackling flavors of the cake.

So it was settled. I found the perfect sponge cake recipe and the perfect mascarpone filling. the only thing left to do was to assemble them.

The cake is relatively easy to make, but what happens after you take it out of the oven is the critical part, because it can all go downhill from there if you didn’t know what you’re supposed to be doing.

What I learned was that if you want to have a perfect roll (although mine did have a bit of cracks in the top, but that’s part of its individual charm!), you need to wrap it in a tea towel, dusted generously with powdered sugar, quickly after it is removed from the oven to give it “memory”. You leave that to cool completely, unwrap it, spread the filling on it, and re-wrap it (without the towel this time).

After that was done, I just dusted it with cocoa powder, since I like its subtle bitterness.

(Excuse the unedited pictures due to some technical problems)

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Chocolate Roulade with Mascarpone Filling. 


For the Cake:

  • 3 large eggs, separated
  • 75 grams Sugar
  • 3 tablespoons oil
  • 3 tablespoons milk
  • 60 g flour
  • 30 g cocoa
  • 1 1/2 tsp  baking powder
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1 tsp instant coffee
  • cinnamon (optional)

For the filling:

  • 250 grams mascarpone
  • 3 Tablespoons powdered sugar
  • 1/2 tsp instance coffee dissolved into 1/2 tsp of water


Make the cake:

  1. Preheat the oven to 180 degrees Celsius, and prepare a shallow pan with well greased parchment paper, since the cake stick easily.
  2. Sift the flour, cocoa powder, baking powder, salt and cinnamon in a small bowl.
  3. Whip the eggs whites into soft peaks. (it is important to do this first so you’ll have clean whisks)
  4. In a separate bowl, beat the egg yolks with the sugar until they turn light and creamy. Add the sifted dry ingredients, it will get stiff and crumbly, it’s okay, that’s how it should be. Then add the milk (with the coffee diluted in it), oil and vanilla extract.
  5. Fold the egg whites into the mixture in a third at a time.
  6. Pour the mixture into the prepared tin and spread out evenly. Bake for 15- 20 minutes, or until the cake feels firm to the touch.
  7. Remove cake from the oven and allow it to cool in the pan for a few minutes.
  8. Remove the cake, pull off the parchment paper, and roll up into a tea towel dusted with powdered sugar to cool – This gives the cake form memory and will keep it from cracking after you have filled it with icing and roll it up – Allow the cake to cool for 20 minutes.

While waiting, prepare the filling:

  1. Beat the mascarpone, powdered sugar, and coffee.

And Assemble!

Unwrap the cake from the towel, spread the mascarpone mixture over the top surface, and roll the sponge tightly. (I added a bit of chocolate shavings to the filling)

Dust it with a thin layer of cocoa powder, and the only thing left to do is enjoy it!

Bon Appetit 🙂



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