Delia Smith Chocolate Log Recipe

This Delia Smith Chocolate Log is a classic festive dessert made with a light chocolate sponge rolled around a rich, creamy filling and finished with a luscious chocolate coating. The texture is soft and airy with a smooth, indulgent centre that melts in the mouth. It looks impressive but is surprisingly simple to make with a little care when rolling. From start to finish, it takes around 1 hour and 30 minutes, making it perfect for special occasions or weekend baking.

Ingredients

For the Chocolate Sponge

• 4 large eggs
• 100g caster sugar
• 75g plain flour
• 25g cocoa powder
• 1 tsp baking powder
• Icing sugar, for dusting

For the Filling

• 200ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract

For the Chocolate Topping

• 150g dark chocolate
• 150ml double cream

How to Make Delia Smith Chocolate Log Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 23 x 30cm Swiss roll tin with baking parchment, ensuring the paper comes slightly above the edges.
• Make the sponge batter: Whisk the eggs and caster sugar together using an electric mixer until pale, thick, and doubled in volume. This should take about 5 minutes.
• Fold in dry ingredients: Sift the flour, cocoa powder, and baking powder together. Gently fold into the egg mixture using a spatula, keeping as much air as possible.
• Bake the sponge: Pour the mixture into the prepared tin and spread evenly. Bake for 8–10 minutes until springy to the touch.
• Roll and cool: Turn the sponge out onto a sheet of baking parchment dusted with icing sugar. Carefully peel off the lining paper, then roll the sponge from the short end with the parchment inside. Leave to cool completely.
• Prepare the filling: Whip the double cream with icing sugar and vanilla extract until soft peaks form.
• Assemble the log: Gently unroll the cooled sponge, spread the whipped cream evenly, then roll it back up tightly.
• Make the topping: Heat the cream until just simmering, then pour over the chopped dark chocolate. Stir until smooth and glossy.
• Finish the chocolate log: Spread the chocolate ganache over the rolled sponge and use a fork to create a bark-like texture. Chill slightly before serving.

Tips

Why did my sponge crack when rolling?

This usually happens if the sponge is overbaked or rolled when too cool. Always roll it while still warm to keep it flexible.

How do I get a light and airy sponge?

Whisk the eggs and sugar thoroughly until thick and pale. This step is key for a soft, fluffy texture.

Can I make the chocolate topping smoother?

Yes, ensure the chocolate is fully melted into the warm cream and stir gently to avoid air bubbles.

How do I create a realistic log effect?

Use a fork to drag through the ganache in uneven lines. This gives a natural bark-like finish.

Serving Suggestions

• Dust lightly with icing sugar for a snowy finish
• Serve with fresh berries for contrast
• Add a scoop of vanilla ice cream on the side
• Decorate with chocolate shavings or holly leaves

Storage

At Room Temperature

Keep in a cool place for up to 1 day, covered to prevent drying.

In the Refrigerator

Store in an airtight container for up to 3 days. Bring to room temperature before serving for best texture.

Freezing

Freeze without the topping for up to 2 months. Wrap tightly and thaw overnight in the fridge before decorating.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 28g
• Protein: 6g
• Fat: 25g
• Saturated Fat: 15g
• Sodium: 90mg

These values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith Chocolate Log Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A light chocolate sponge rolled with whipped cream and finished with a rich chocolate ganache. This classic chocolate log is perfect for festive occasions and special desserts.

Ingredients

• 4 large eggs

• 100g caster sugar

• 75g plain flour

• 25g cocoa powder

• 1 tsp baking powder

• 200ml double cream

• 2 tbsp icing sugar

• 1 tsp vanilla extract

• 150g dark chocolate

• 150ml double cream

Directions

• Preheat oven to 200°C (180°C Fan) and line a Swiss roll tin.
• Whisk eggs and sugar until thick and pale.
• Fold in sifted flour, cocoa powder and baking powder.
• Spread in tin and bake for 8–10 minutes.
• Roll sponge in parchment and cool.
• Whip cream with icing sugar and vanilla.
• Unroll, fill and roll again.
• Make ganache and spread over the log.

Notes

• Roll the sponge while warm to prevent cracking.
• Do not overbake or the sponge will become dry.
• Chill slightly before slicing for neat portions.