CakeChristmas
CakeChristmas
Four sections of sponge roll make up a manga board: two large cylinders and two small, laid separately, with a bubble of white chocolate lying on the longest.
Suggestion for presentation

Manga & Chibi / Cakes to share

Four-Panel Chocolate Yule Log

A recipe by CakeChristmas / Updated on 30 October 2026.

Four sections of sponge roll make up a manga board: two large cylinders and two small, laid separately, with a bubble of white chocolate lying on the longest.

Four low rolled sections, arranged in two staggered rows / Genoise mounted and then rolled; emulsified ganache

8Indicative portions
55 minPreparation
12 minBaking
3 h 30Rest & Cooling
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Dessert in this mood

Four sections of sponge roll make up a manga board: two large cylinders and two small, laid separately, with a bubble of white chocolate lying on the longest. The corresponding shaping and assembly are detailed in the steps.

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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. Roll out the cold sponge, top with half of the ganache and roll without paper. Place the solder underneath. Cover with the rest of ganache keeping a smooth surface, without wood streaks. Refrigerate for 2 hours.
  5. Cut the ends and divide the useful length into four uneven sections, for example 9, 8, 6 and 5 cm for a log of 28 cm. Place the four pieces separately on the flat, always flat, in two rows; their cuts show the spiral. Melt white chocolate in a bain-marie. Draw on paper a small oval bubble of 5 x 3 cm with a short tip and some short strokes. Use only 10 to 15 g for these decorations, keep the surplus. Allow to freeze for 30 minutes and then place the bubble flat on a large stretch and two strokes on each of the others. There is no setting standing. Leave for 15 minutes before serving.

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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