CakeChristmas
CakeChristmas
Whole log rolled with chocolate, brown ganache streaked with a fork, spiral and crumb visible on the detached slice, without figurine or branch attached.
Suggestion for presentation

Retro & Traditional / Cakes to share

Christmas Swiss Roll with Fork-Textured Bark

A recipe by CakeChristmas / Updated on 30 October 2026.

A large sponge roll to share, ganache inside and outside, irregular lines resembling bark and spiral visible at the cut.

1 log 28 to 30 cm long; 8 parts / A large sponge roll to share, ganache inside and outside, irregular lines resembling bark and spiral visible at the cut.

8Indicative portions
40 minPreparation
12 minBaking
3 hRest & Cooling
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A large sponge roll to share, ganache inside and outside, irregular lines resembling bark and spiral visible at the cut.

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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 the plate 30 x 40 cm. Whisk eggs and sugar for 6 to 8 minutes, until thick.
  2. Stir in flour, cocoa and salt. Spread and cook for 10 to 12 minutes: the sponge remains soft. Turn on clean paper, remove the first paper and roll from a side of 30 cm with the clean paper. Cool for 30 minutes.
  3. Pour the simmering cream three times over the chopped chocolate. Mix in the center and add the butter. Allow to thicken for 45 minutes until the texture is easy to spread.
  4. Unroll the sponge, spread half the ganache and roll again without paper. Spread the rest over the curve, striate lightly with the fork and refrigerate for 2 hours.
  5. Trim both ends with a saw knife to clear the spiral. Serve the whole log with a detached first slice, after 15 minutes out of the refrigerator.

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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