Mascarpone–Nutella Christmas Log (Bûche de Noël)

This Christmas, I decided to combine two of my older favorite recipes Xmas Swiss roll (buche de Noel) with mascarpone, and Chocolate cake with mascarpone & nutella filling

into one festive dessert: a soft chocolate sponge cake and a creamy mascarpone–Nutella frosting. The result is a rich but light Christmas log, rolled and shaped like a real branch, perfect for holiday tables and family gatherings.

This recipe is easier than it looks and can be prepared in advance, making it ideal for stress-free entertaining.

Ingredients

Chocolate Sponge Cake (30 × 40 cm)

• 4 eggs
• 100 g sugar
• 30 g flour
• 60 g corn flour
• 50 g cocoa powder
• ½ tsp baking powder
• 1 pinch of salt

Syrup

• Syrup from a canned pear compote (or light sugar syrup)

Mascarpone–Nutella Cream

• 500 g mascarpone
• 5 tbsp Nutella

Instructions

1. Preheat oven to fan and 220°C and line a baking tray with parchment paper.
2. Beat egg whites with salt until stiff.
3. Beat yolks with sugar until pale.
4. Sift dry ingredients and fold into yolks.
5. Gently fold in egg whites.
6. Spread on tray and bake 6 minutes.

👉 As soon as the cake comes out of the oven, transfer it (with the parchment paper) onto a clean, slightly wet kitchen towel. Brush the sponge generously with the syrup, then gently roll it while still warm.

This step keeps the sponge moist and soft, prevents cracking, and makes it much easier to roll later. Let it cool completely in this rolled shape.

🌲 Assembly

1. Unroll the cooled sponge carefully.
2. Spread ⅔ of the mascarpone–Nutella cream evenly over the sponge.
3. Roll the cake again gently to form the log.
4. Cut a small piece diagonally and attach it to the side to create a branch.
5. Cover the log and branch with the remaining cream, then texture the surface with a fork to resemble tree bark.

✨ Decoration & Tips

• Dust with cocoa or powdered sugar
• Decorate with chocolate, berries or rosemary
• Keep refrigerated; best made 1 day ahead