Chocolate Mascarpone Pastry Log

A very delicious Christmas log: the Chocolate mascarpone pastry log ! A rolled cocoa sponge cake with vanilla mascarpone icing, topped with chocolate ganache... A simple log, with a beautiful visual effect on the festive 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 is very creamy, as is the ganache on top...
• difficulty level : it’s a rolled pastry log that’s very simple 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

Ingredient details

• oeuf : this 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 make a mixture with milk chocolate if you prefer to soften its flavor. Another option: choose a stronger chocolate if you want a stronger chocolate result and less sweetness.

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 remove it and roll it into a log. To know if it is cooked, when you touch it it should not stick to your finger, and bounce slightly when touched.
• use a sheet of baking 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 air pockets 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 refrigerator, 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, leave it to set for 2 hours in the freezer unwrapped on a plate. When it is completely 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.

Other Yule 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:

• Vanilla caramel pecan nut log
• Crispy chocolate pear speculoos log
• Raspberry white chocolate pistachio log
• Lemon meringue log
• Nutella crunchy chocolate praline log
• Raspberry white chocolate yule log matcha tea

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 Mascarpone Pastry Log

4.81 on 88 votes

An easy and tasty chocolate log, with a vanilla mascarpone center. Simple to prepare and very delicious...

Amount : 8 people

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Prepare in advance 1 time h

Cook time 20 minutes min

Total 1 time h 20 minutes min

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• KitchenAid Electric Mixer
• Sponge cake plate 27x37cm
• Angled spatula

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

Prepare in advance 

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).

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Keywords: Christmas log

Recipe : Dessert