Gingerbread Chocolate Log

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What says Fall, Christmas and Winter, all at the same time? Gingerbread, of course. So take a look at this gingerbread chocolate log, that brings them all together at once. A moist, light chocolate roll cake, filled with a gingerbread liqueur spiced creamy filling gives a delicious twist on a traditional yule log.

A slice of chocolate and gingerbread roulade cake on a plate with a gingerbread man

Always time for festive baking!

Happy Christmas! Well I know it’s over now, but we’ve not quite made 2019 yet so there’s still chance to say it. I hope that you all had a wonderful time with family, friends, loved ones and all that food too. I know we did!

Now I know I’m a little late and that just before Christmas I promised you one last bake, but family life took over as it sometimes can do, and I’ve only just got round to baking again. In fact, I’ve made two of these gingerbread chocolate logs in the last week; one for a second Christmas dinner with my in-laws and one just for you guys. And here it is…

A chocolate and gingerbread roulade cake, on a plate dusted with icing sugar

It was a close call though whether I’d be baking a gingerbread chocolate log or Christmas Tree brownies. I asked you all over on the Facebook page and on my Instagram stories to cast your vote and you did.

You took it right down to the wire and in the last hour, the chocolate log inched ahead with 60% of the vote. If you voted for Christmas Tree brownies, don’t worry I’ve got a little some up my sleeve for Valentines Day.

Right then, back to the gingerbread chocolate log…

Level up your gingerbread roll cake

So then, you should really know me by now and a traditional chocolate yule log wasn’t going to my thing; it was going to be something a little different, and I toyed with the idea of a Black Forest style log, roulade, roll cake or whatever you’d like to call it. I’ll stick to log. However, tracking down decent black cherries in that black hole period between Christmas and New Year seemed a bit of a wild goose chase.

If I’m honest, I didn’t feel like battling the supermarket crowds who’d stocked up on enough food and drink to see them through the next 6 months but decided on the 27th that the cupboards were bare and they needed to do a full shop again. The limit of my flavour ideas went as far as opening the pantry and seeing what was in there.

Luckily, I’d also done that ‘pre-Christmas’ shop so there was quite a selection to choose from, including a jar of Biscoff spread, mini gingerbread men and my latest obsession Gingerbread Liqueur from Aldi.

A slice of chocolate and gingerbread roulade cake on a plate with a gingerbread man

Fat-free chocolate log cake?

Chocolate logs or whatever you’d like to call them are perhaps the quickest and simplest cakes that you can make. A simple mix of ingredients, no fats, butter or oils, and with this recipe it’s pretty easy to switch the self-raising flour out and make it gluten-free.

In fact, I’m reasonably sure that if you wanted to make a vegan version of this it wouldn’t be that difficult to do. Let me just make a note to give that a try…

I did make a little school-girl error and used baking parchment that really stuck to my sponge so when I peeled it back I lost some of the outer layer, or if I’m being really honest I probably peeled it off too quickly. Cracks, when you are rolling up the cake, are typical, especially if your sponge is very delicate.

A more sturdy sponge will roll nice and neatly with minimal cracking, but for me when I’m making a gingerbread chocolate log for Christmas the cracks remind me of tree bark.

Top tips for an awesome gingerbread chocolate log

For that perfect or near-perfect chocolate log here are a few tips that I’ve learnt along the way, so you don’t have to go through the heartache of a log that falls to pieces. I’d like to think that they’ll help you from falling to pieces over a dessert too. Ready…

  • Really whisk the eggs and sugar together… and I mean really. Give them plenty of time, about 8-10 minutes. The mixture should be thick and creamy, and at least tripled in volume.
  • Gently fold in the flour and cocoa powder. Don’t be tempted to beat it in, you don’t want to knock all the air out, that you’ve just whipped into the eggs.
  • Make sure you sift the flour and cocoa powder. A fine sieve is perfect to make sure there are no lumps and it’s nicely aerated.

This one’s really important…

  • Line a baking tray, it must have a lip, a swiss roll tray works perfect, with a good quality baking parchment. Don’t be tempted to spray with cake release or grease the parchment, just make sure it’s a good one, or one that you use regularly and you’re happy with.
  • Just lay the baking parchment over the tray, when you pour the mixture out onto it, it will settle and fit into the baking tray perfectly. There’s no need to cut and fold to size.
  • With a large palette knife or spatula, gently spread and level out the mixture. You don’t need to be spot on, it will find it’s own way when in the oven. I love my Mary Berry palette knife!
  • I’ve been reliably informed over on Twitter that Aldi are now out of the gingerbread liqueur, but I used to love this Pain d’Epices liqueur for baking when I had the shop.
A slice of chocolate and gingerbread roulade cake on a plate with a gingerbread man

How to roll the perfect gingerbread chocolate log

And then the bit everyone has their own methods of doing… just going for it, damp tea towels (clean, obviously), the baking parchment you baked on… rolling the log

  • Roll from the shorter, narrower side – you’ll get more of a swirl when you cut into the log than if you roll lengthways; that and it’s easier to handle.
  • Just take it gently. Yes, you might get some cracking as you roll but like I said, it adds to that log look, and so long as you’re gentle when rolling it won’t crack all the way through.
  • Finally, roll it tightly, but not too tight the roll will crack if you do that; and if you need to unroll it, do so but keep it supported with the parchment or tea towel you are using to roll with.

There you have it, squeezed in before the Holiday period is over a gingerbread chocolate log, that if I’m honest, you can make any time of year and tweak the flavours around. Perhaps you’ll leave out the Biscoff and Gingerbread liqueur and add a layer of raspberry jam and a drop of Raspberry liqueur into the cream instead, or you can give a Black Forest version a try with black cherries and Kirsch.

What says Fall, Christmas and Winter, all at the same time? Gingerbread, of course. So take a look at this gingerbread chocolate log that brings them all together at once. A moist, light chocolate roll cake, filled with a gingerbread liqueur spiced creamy filling gives a delicious twist on a traditional yule log

More festive recipes to try

If you liked this gingerbread chocolate log recipe here are some other recipes that I think youā€™d enjoy…

Gingerbread Chocolate Log

Gingerbread chocolate log

5 from 8 votes
Serves : 12 slices
What says Fall, Christmas and Winter, all at the same time? Gingerbread, of course. Take a look at this gingerbread chocolate log ā€“ moist, light chocolate cake, filled with a gingerbread liqueur cream.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients
 

Instructions
 

  • To make the roulade cake: Preheat oven to 180C/ 350F and line a long baking tray or swiss roll tin with baking parchment.
  • Using a stand mixer with the paddle attachment, beat together the eggs, muscovado and caster sugars, until thick and creamy, or tripled in volume. Alternatively, you can make the batter, in a large mixing bowl, by hand or with an electric hand whisk.
  • Sift the flour and cocoa powder together, and add to the mixture. Gently fold together until the cake batter is soft and smooth.
  • Pour the mixture onto the baking parchment, and gently level out with a palette knife.
  • Bake for 15 minutes, or until the cake is spongy and springs back. Lift the roulade out of the tin, on the baking parchment and leave to cool on a wire rack.
  • To assemble the roulade: Whilst the cake is cooling, make the cream filling. Beat together the double cream and gingerbread liqueur until the cream just starts to form stiff peaks. Donā€™t overbeat the cream otherwise, it wonā€™t spread as easily.
  • Turn the cooled cake out onto another piece of baking parchment, sprinkled with caster sugar. Gently peel the top layer of parchment off the cake.
  • Smooth a layer of Biscoff spread over the topped of the cake, being careful not to tear the sponge. Add a generous layer of the double cream on top, and smooth across the cake.
  • Crush mini gingerbread men and scatter over the top of the cream layer.
  • Use the parchment paper to roll the sponge as tightly as possible so you get a good swirl. Place the roll on a plate and set it on the seam. Dust with icing sugar.
  • Leave for an hour or overnight to set before serving.

Notes

  • You can make the sponge ahead of time and freeze for up to one month. Remember to fully defrost before assembling the roll.

Nutrition

Serving: 1sliceCalories: 173kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 77mgSodium: 29mgPotassium: 77mgFiber: 1gSugar: 14gVitamin A: 324IUVitamin C: 1mgCalcium: 27mgIron: 1mg

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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Hi Iā€™m Lou

ā€¦ Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. Iā€™m so glad to have you here with me and I canā€™t wait for you to start trying some of my recipes.

16 thoughts on “Gingerbread Chocolate Log”

  1. OMG this looks good! Think I might have to make me a gluten free version! x #BakingCrumbs

    • Thanks Kate! It would be a great gluten-free bake; my mother-in-law often does this GF as my father- and sister-in-law are both coeliac. She uses gluten-free gingerbread cookies for the crumbs as well.

  2. 5 stars
    I love the look of roulade cakes – they can look so much more special than regular cakes. And your ginger/chocolate one sounds delicious – perfect for this time of year.

    • Thanks Helen! I love roulade cakes too, there’s something a little nostalgic about them and they are SO easy to bake as well. I love the ginger chocolate one especially for Christmas!

  3. 5 stars
    Oh my Lou, this sounds incredible and just perfect for warming up on cold autumn days. Would be a great bake for Bonfire Night I reckon. Love the idea of gingerbread liqueur too.

    • Thank you Choclette! Yes, definitely it would make a great Bonfire Night bake as well, you could add some popping candy instead of the Lotus biscuits for that firework touch. I hadn’t seen the gingerbread liqueur in Aldi this year, but looking on their website and it’s available. I’ll definitely be getting some more to make this, and lots of other things too.

  4. 5 stars
    What a genius recipe! I can just imagine how it tastes. A real special bake with brilliant tips and advice too. I love to bake roulades at xmas. Especially chocolate ones so will definitely earmark this one. I absolutely love your blog Lou! Thank you so much for sharing this with #BakingCrumbs

    • Awwww thanks Jenny, thatā€™s so lovely to hear. I love you blog too! I love roulades all year round, Iā€™ve got some different ones to post when Iā€™m back from holiday, and a meringue one that I absolutely adore making.

  5. 5 stars
    This looks so yummy, roulades are my favourite thing at Christmas time

    • Thanks Kat! I do really love how simple roulades are too make and how show stopping them are; so many different recipes and flavours you can do.

  6. 5 stars
    Oh Lou what are you doing to me with this gorgeous roulade! I would be so all over it if it was in front of me now. In fact, I am actually tempted to lick the screen. This is such a great winter/Christmas season cake and all your tips are super helpful and very encouraging too. I’ve never baked roulade/ swiss roll but am now super tempted to give it a whirl this holiday season. Thanks for sharing with #BakingCrumbs šŸ™‚

    • Hehe, thanks Jo! I could certainly eat it all again right now if it was in front of me. I love roulades, they’re so simple and quick to make and you can tweak the flavour combos to suit the season or occasion. I think I’m going to have to make another one very soon!

  7. 5 stars
    This looks delicious and I think it would be a brilliant festive bake for Christmas.

    • Thanks Corina! It certainly makes a brilliant festive bake, and it’s easy to tweak and make for Halloween or Thanksgiving as well. I love how quick and simple it is.

  8. 5 stars
    This log looks and sounds irresistible! Absolutely gorgeous photographs! I have never seen gingerbread liqueur around here (Aldi has not yet made it far enough west to reach us) but Iā€™m gonna look for that now, sounds incredible indeed. Thanks for sharing, Lou! šŸ™‚

    • Thank Nicole šŸ™‚ If you are unable to find a gingerbread liqueur, you could replace it with a gingerbread spice mix in the cream instead.

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