CakeChristmas
CakeChristmas
Whole cocoa log covered with dark striated ganache; a slice is placed next to it and shows the brown spiral around a small center of light almond punctuated with candied orange.
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Cakes with surprises / Cakes to share

Cocoa Yule Log with a Marzipan and Orange Swirl

A recipe by CakeChristmas / Updated on 30 October 2026.

The chocolate spiral surrounds a small clear roll of almond and candied orange, visible in each slice.

30 cm log with clear / genoise sponge cylindrical heart mounted and rolled; emulsified ganache

8Indicative portions
50 minPreparation
12 minBaking
3 hRest & Cooling
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Dessert in this mood

A 27 cm long almond boudin is wrapped at the start of rolling; the ganache and sponge form the spiral around this clear center.

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Original quantity: 8 servings.

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Preparation

  1. Heat the oven to 180 °C, conventional oven setting (no fan). Line a plate of 30 x 40 cm. Whisk the eggs and sugar for 6 to 8 minutes until thick.
  2. Mix flour, cocoa and salt. Incorporate them gently, spread on the baking tray and cook for 10 to 12 minutes: the sponge should remain supple. Turn on a clean baking paper, remove the baking paper and roll immediately with the clean paper. Let cool for 20 minutes.
  3. Heat the cream just to a simmer. Pour three times over the chopped chocolate, mixing in the center. Stir in butter and leave to thicken for about 45 minutes at room temperature.
  4. Malax the marzipan with the chopped peel. Form a regular rod of 27 cm, about 2 to 2.5 cm in diameter. Unroll the cold sponge and spread half the ganache leaving 1 cm free on the edges.
  5. Place the pudding along one side of 30 cm, 1 cm from the edge. Roll from this side to get a log of 30 cm, without paper inside. Cover with remaining ganache, trace some streaks and refrigerate for at least 2 hours.
  6. Shave both ends, then detach a 2 cm slice to show the clear heart in the spiral. Exit 15 minutes before tasting.

Preserve and Serve

48 hours in the refrigerator, under bell.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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