Who can resist a fluffy, rich, moist chocolate cake roll? Especially one brushed with kirsch, filled with cherries in kirsch, and topped with a glossy ganache. That’s exactly what my Black Forest Christmas Log delivers, and I am thrilled to share it with you today!
A week ago, I baked two of these logs, and today I made another two for friends and family. This recipe is a showstopper, and every bite feels indulgent – just the way Christmas should be. There’s still plenty of time to make one for your celebrations, so let’s get started.
What you’ll need to make this Black Forest Christmas Log
Sponge ingredients
- Cake flour: essential for a fluffy, light sponge.
- Cocoa powder: go for high-quality organic cocoa for the best flavour.
- Sugar, baking powder, salt, full cream mil, and vegetable oil.
- Eggs (room temperature): separate the whites and yolks.
Filling ingredients
- Cherries in kirsch.
- Kirsch syrup (from the jar).
- Double cream.
Ganache ingredients
- Dark chocolate and double cream (1:1 ratio).
This ganache is foolproof! It’s smooth, glossy, and melts in your mouth without being too firm to slice.
Let’s bake the Black Forest Christmas Log
1. Make the sponge
Preheat your oven to 160°C (fan) or 170°C (without fan). A slightly lower temperature helps the cake bake evenly without browning too quickly.
Separate the eggs
Crack the eggs, separating the whites and yolks into two bowls. The whites will go into the bowl of your stand mixer. Make sure the bowl is clean and grease-free, as even a speck of oil can stop the whites from whipping properly.
Whip the egg whites
Use the whisk attachment on your stand mixer to whip the egg whites at high speed for 1 minute until frothy. Gradually add half of the sugar in small batches, allowing it to dissolve before adding more. Continue whipping at high speed for another 3-4 minutes until medium peaks form. The mixture should hold its shape but still be soft and glossy. Transfer the whipped whites to another bowl.
Beat the egg yolks
Add the remaining sugar to the egg yolks and beat on high speed for 2-3 minutes until pale and fluffy. Slowly pour in the vegetable oil, milk and vanilla extract while mixing. The mixture should be smooth and slightly runny.
Combine the egg mixtures
Gently fold half of the whipped egg whites into the yolk mixture using a silicone spatula. Use slow speed to avoid deflating the mixture. Once combined (after around 30 seconds), add the remaining egg whites and fold until just incorporated.
Add the dry ingredients
Sift the cake flour, cocoa powder, baking powder, and a pinch of salt into the egg mixture. Then carefully fold the dry ingredients into the batter until smooth and no dry pockets remain. Be gentle to keep the batter light and airy.
Prepare the tray
Line a rectangular baking tray with (mine is 24×31 cm) with baking paper, ensuring it covers the sides as well. Pour the batter into the tray and spread it evenly using an offset spatula. Tap the tray lightly on the work surface to release any large air bubbles (just 2-3 taps).
Bake
Bake in the preheated oven for 10-12 minutes. Check for doneness by inserting a toothpick in the centre, it should come out clean.
Roll the sponge
Lay a clean kitchen towel on your work surface and dust it generously with cocoa powder. While the sponge is still hot, turn it out onto the towel and carefully peel off the baking paper. Staring from one short side, roll the sponge tightly with the towel inside. This step trains the cake to hold its rolled shape and reduces cracking later. Leave it to cool completely at room temperature.
2. Whip the cream
- Pour cold double cream into a mixing bowl, adding a little icing sugar and vanilla extract. The colder the cream, the quicker it will whip.
- Use a hand or stand mixer with the whisk attachment to whip the cream on medium speed. Watch carefully to avoid over shipping – it only takes 2-3 minutes for soft peaks to form. The cream should hold its shape but still look smooth and silky.
3. Assemble the log
- Unroll the sponge. Once the sponge has cooled, gently unroll it. Don’t worry if you cracks, these can be hidden with cream and ganache later.
- Add kirsch and filling. Brush the entire surface of the sponge generously with kirsch syrup. Spread an even layer of whipped cream over the sponge, stopping about 1cm from the edges to prevent spillage when rolling. Scatter cherries evenly over the cream.
- Roll it up. Using the towel as a guide, roll the sponge back up tightly. Be patient and go slowly to avoid tearing. Wrap the roll in baking paper and a towel, then refrigerate for 2 hours to set.
4. Make the ganache
- Prepare the ganache. Chop dark chocolate into small pieces and place them in a glass bowl. Heat the double cream in the microwave for 2-3 minutes just until it starts bubbling.
- Combine chocolate and cream. Pour the hot cream over the chocolate and let it sit for 5 minutes. Then stir gently until smooth and glossy. Leave the ganache at room temperature for about an hour, or until it thickens to piping consistency.
5. Decorate the log
- Pipe the ganache. Transfer the ganache to a piping bag fitted with a star nozzle. Remove the chilled cake from the fridge and place it on a serving plate. Pipe the ganache along the length of the roll, creating swirls and knots to mimic a real log.
- Adding finishing touches. Decorate with sprigs of rosemary, fresh cherries and a dusting of icing sugar for a snowy effect.
And voila! Your Black Forest Christmas Log is ready to impress. Merry Christmas!!!
Check out my other baking recipes here.
Perfect Black Forest Christmas Log
Description
A festive delight combining a light, fluffy chocolate sponge brushed with kirsch, filled with cherries and whipped cream, and finished with a rich ganache. This indulgent cake is perfect for sharing with loved ones during the holidays!
Perfect Black Forest Christmas Log
For the Sponge
For the Filling
For the Ganache
For Decoration
Instructions
-
Make the Sponge
- Preheat the oven to 160°C (fan) or 170°C (without fan). Line a 24x3 cm baking tray with baking paper.Â
- Separate eggs. Whip egg whites, gradually adding 75g sugar, until medium peaks form (about 5 minutes). Remove whipped egg whites into another bowl.Â
- Beat yolks with remaining sugar until pale and fluffy (around 3 minutes). Mix in oil, milk and vanilla.Â
- Fold half the whipped whites into the yolk mixture, then gently fold in the rest.Â
- Sift in flour, cocoa powder, baking powder and salt. Fold gently until smooth.Â
- Pour batter into the tray, level the surface, and bake for 10-12 minutes. Check with a toothpick - it should come out clean.Â
-
Roll the Sponge
- Turn the warm sponge onto a cocoa-dusted kitchen towel. Peel off baking paper and roll the sponge with the towel inside. Let it cool completely at room temperature.Â
-
Prepare the Filling
- While double cream with icing sugar and vanilla until soft peaks form.Â
- Unroll the sponge and brush generously with kirsch syrup. Spread whipped cream evenly, leaving a 1cm border. Add cherries.Â
-
Roll and Chill
- Re-rol the sponge tightly. Wrap in baking paper and refrigerate for 2 hours.Â
-
Make the Ganache
- Heat cream until just bubbling in the microwave (2-3 minutes). Pour over chopped chocolate. Let sit for 5 minutes and then stir until smooth.Â
- Leave at room temperature until thick enough to pipe.Â
-
Decorate
- Pipe ganache along the roll, creating a log effect.Â
- Garnish with cherries, rosemary and a dusting of icing sugar.Â
Â
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 466.8kcal
- % Daily Value *
- Total Fat 29.27g46%
- Saturated Fat 17.32g87%
- Trans Fat 0.63g
- Cholesterol 151.26mg51%
- Sodium 249.57mg11%
- Potassium 286.7mg9%
- Total Carbohydrate 44.46g15%
- Dietary Fiber 3.29g14%
- Sugars 28.58g
- Protein 7.89g16%
- Vitamin A 258.33 IU
- Vitamin C 0.6 mg
- Calcium 118.15 mg
- Iron 4.09 mg
- Vitamin D 1.4 IU
- Vitamin E 0.84 IU
- Vitamin K 3.17 mcg
- Thiamin 0.14 mg
- Riboflavin 0.3 mg
- Niacin 1.2 mg
- Vitamin B6 0.08 mg
- Folate 21.66 mcg
- Vitamin B12 0.39 mcg
- Phosphorus 230.78 mg
- Magnesium 65.63 mg
- Zinc 1.35 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use cake flour for a light and fluffy sponge. Regular flour will make the cake denser.
- Room temperature eggs: Ensure your eggs at room temperature for better volume when whipping the whites.
- Ganache consistency: Let the ganache sit at room temperature until it thickens to piping consistency. Don't refrigerate it, as it may set too hard.
- Roll carefully: Rolling the sponge while warm helps minimise cracks. Small cracks are normal and can be hidden with ganache.
- Whipped cream tip: Stop whipping as soon as the cream holds soft peaks to avoid over shipping. Overwhipped cream will split and cannot be fixed.
- Storage: Keep the finished log in the refrigerator and consume within 2-3 ays for the best taste and texture.
- Serving: Bring the log to room temperature for about 20 minutes before serving to enjoy the ganache's creamy texture.
