Chocolate Orange Yuletide Log Crepe Cake

Citrusy orange taste provides vacation sparkle to this Chocolate Orange Yuletide Log Crepe Cake. Marmalade, whipped cream, and orange ganache-filled crepes are wrapped in a chocolate Swiss roll sponge.

Chocolate Orange Yule Log Crepe Cake

I couldn’t let the season move with out having fun with one in all my favourite Christmas baking tasks – the xmas log cake, a.ok.a. Bûche De Noël. It’s one thing I look ahead to annually. Earlier, in spring, inspiration struck after I was searching a confectioners’ periodical. I noticed a sponge roll with crepes wrapped inside. It jogged my memory a little bit of tree rings. I knew I needed to strive the approach for myself. And I simply knew it will make a incredible wanting xmas log cake.

With only a image (and no recipe or instruction) I cobbled collectively my favourite tried-and-true cake parts. The Swiss roll sponge from my Pumpkin Swiss Roll Cake made an exquisite base for wrapping up all the opposite parts.

A shortcut.

When you’re feeling brief on time from all the vacation hustle and bustle (I’m) I’d prefer to advocate buying crepes ready-made from the grocery retailer. They are often discovered at most US grocery shops within the produce division. Typically they’re positioned alongside plastic clamshells of berries to encourage berry-filled crepe meeting at dwelling. Nonetheless, when you’ve got time for scratch-made crepes, you’ll discover the substances and directions within the notes of this xmas log recipe.

Assemble the crepe heart by smearing on a skinny layer of orange-chocolate ganache on a crepe. Roll it up!

Proceed by rolling the primary crepe right into a second ganache coated crepe. Maintain going till all of the crepes and rolled up and you’ve got a crepe baton.


Unroll the swiss sponge after it cools and canopy it with ready marmalade. Then, add a layer of do-it-yourself whipped cream on high. Unfold it out evenly. Subsequent, roll the crepe baton into the sponge. Refrigerate the roll till set. Which implies the crepe heart and whipped cream will agency up.

Chocolate Orange Yule Log Crepe Cake

White bark protecting.

Roll out some ready-made white fondant for the protecting . A tree bark silicone fondant mat makes a good looking bark impression within the fondant, which is what I used. Though sugar paste is my most well-liked protecting for this cake, I perceive that some folks desire buttercream. Double the orange buttercream recipe supplied, and also you’ll have sufficient to cowl and beautify the cake’s whole exterior.

Chocolate Orange Yule Log Crepe Cake

Pipe a wavy line of buttercream on the highest heart of the cake utilizing a large petal piping tip. Add some chopped toasted almonds across the sides of the cake for a ‘woodchip’ garnish.

Seeing stars!

Use this bartender trick I picked up whereas doing a little freelance work meals styling cocktails. Peel the pores and skin off of an orange in a single or two massive items. Use mini fondant or cookie cutters (steel, plastic is simply too flimsy) to stamp out shapes from the peel. It’s such a fairly and pure garnish. Place the celebrities upright within the buttercream on high of the cake.

Chocolate Orange Yule Log Crepe Cake
Chocolate Orange Yuletide Log Crepe Cake
Chocolate Orange Yule Log Crepe Cake

The marmalade and whipped cream collectively assist preserve the chocolate Swiss sponge moist, and the crepe heart has such a pleasant multilayered texture. The dynamic duo of chocolate and orange collectively evokes the essence of a particular vacation. It has garnered a lot reward from all who’ve tasted it!

Associated recipe: Chocolate Mocha Yuletide Log Desserts

Chocolate-Orange Yuletide Log Crepe Cake

Heather Baird

Wealthy chocolate Swiss roll is crammed with orange marmalade, whipped cream, and a ganache-filled crepe heart. It’s a scrumptious vacation centerpiece with shiny citrusy taste. Busy vacation cooks will recognize utilizing ready-made crepes from the grocery retailer on this recipe. You’ll be able to normally discover them in US grocery shops within the produce part subsequent to the strawberries. When you’d reasonably make crepes from scratch, or simply can’t discover them ready-made, then see my crepe recipe within the notes part of this recipe.I take advantage of fondant to cowl this cake, however you possibly can use white (untinted) buttercream as an alternative. When you use buttercream, use a small offset spatula to make lengthy striations within the frosting, mimicking tree bark.

Prep Time 30 minutes

Prepare dinner Time 12 minutes

2 hours resting 2 hrs

Complete Time 2 hrs 42 minutes

Course Dessert

Delicacies American

  • Bark motif fondant mat

  • Rolling Pin

  • disposable piping bag

  • Massive petal decorator piping tip

  • Small star cookie cutters, 1/2 inch and three/4 inch

Swiss roll

  • 4 massive eggs
  • 3/4 cup granulated sugar
  • 1 tablespoon oil
  • 2 tablespoon buttermilk
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup dark cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup powdered sugar

Ganache-filled crepes

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon orange liqueur or 1/2 teaspoon orange extract
  • 10 ready-made crepes 10-inches spherical


  • 1/2 cup ready orange marmalade
  • 1/2 cup heavy cream
  • 2 tablespoons granulated sugar

Fondant protecting and buttercream

  • 1/2 lb. white fondant ready-made
  • Powdered sugar for dusting
  • 1/2 cup unsalted butter
  • 3 cups confectioners’ sugar
  • Milk or cream to skinny buttercream if wanted
  • 1 teaspoon orange extract

Toppings and garnish

  • Peel of 1 orange eliminated in a single massive piece
  • 1/2 cup chopped almonds toasted

Swiss roll

  • To make the cake, preheat oven to 350°F. Butter 15×10-inch jelly roll pan and line with parchment paper.

  • Place eggs in massive bowl; beat utilizing electrical mixer on excessive velocity 5 minutes. The whipped eggs will develop into thick and lightened in shade. With the mixer nonetheless working, slowly add sugar and oil, adopted by buttermilk and vanilla.

  • In a separate bowl, sift collectively flour, cocoa, baking powder and salt. Slowly add to the liquid substances. Combine till properly mixed. Pour batter into ready pan and easy evenly with a rubber spatula. Bake 12-Quarter-hour. Cake is completed when it springs again when pressed with fingers.

  • Sprinkle a tea towel with powdered sugar and rub sugar into towel together with your palms. Instantly flip cake out onto the sugar-covered tea towel. Peel off the parchment paper and roll cake into the tea towel, starting on the slim finish. Place rolled cake on a wire rack, seam-side down, and let cool fully.

Ganache stuffed crepes

  • Mix the chocolate and cream in a medium microwave-safe bowl. Warmth for 1 minute at 100% energy. Let the combination set for 1 minute then whisk collectively till easy. Whisk within the orange liqueur. Refrigerate till thick however nonetheless spreadable, about 10 minutes, stirring intermittently.

  • Lay one crepe on a piece floor and unfold a skinny layer of ganache over all the floor. Roll the crepe up jelly roll fashion. Unfold a second crepe with ganache; set the primary rolled crepe at one fringe of the second crepe and roll up. Repeat this course of till all the crepes are rolled up. Flippantly cowl with plastic wrap and put aside.


  • Stir the marmalade till loosened; put aside.

  • Beat the heavy cream on medium-high within the bowl of an electrical mixer. Regularly add within the sugar. Beat till the combination is whipped thick and spreadable.

  • Unroll the Swiss roll cake. Unfold the marmalade over the floor. Add the whipped cream over them marmalade and unfold till even. Place the crepe roll on the most curled finish of the cake and roll up. Place the cake on a serving platter. Refrigerate till chilled and set, about half-hour. When the cake is chilled, trim away 1 1/2 -inch slices from every finish of the cake so the crepe heart is revealed.

Fondant and buttercream

  • Mud a piece floor with powdered sugar. Knead fondant properly and roll to 1/2 inch thickness. Place the fondant on high of a dusted woodgrain impression mat. Use your fingers to press the fondant into the mould, then use a rolling pin to even the floor. Flip the piece over and trim the surplus fondant away. Repeat this course of as soon as so that you’ve got two wooden grain fondant items.

  • Take away the cake from the fridge. Flippantly brush the floor with water so the fondant will stick with the floor. Lay one fondant piece over the cake, lining up the sting with the sting of the cake. Add the second piece in order that it touches the sting of the primary piece; trim away the surplus. There could also be a visual line between the 2 items, that is regular.

  • Cream the butter within the bowl of an electrical mixer. Add the confectioners’ sugar and blend once more till mixed. If combination is thick, add milk or cream to skinny to piping consistency. Beat within the orange extract. Beat on excessive velocity till the buttercream is nearly white. Switch the frosting to a piping bag fitted with a big petal tip.

  • Pipe a dollop of buttercream in your finger and fill the seen line between the fondant items on the cake, if wanted.

  • Pipe and undulating line on high of the cake ranging from the designated ‘again’ to the entrance of the cake. Place the piping tip with the thinnest edge pointed towards the sky as you pipe.

Toppings and garnish

  • Use the star cutters to stamp shapes from the orange peel. Place the celebrities standing upright within the buttercream on high of the cake. Garnish with chopped almonds across the fringe of both facet of the cake.

  • Refrigerate the cake till set, 10 minutes. Cowl loosely with plastic wrap and retailer within the fridge till able to serve. Convey the cake to room temperature earlier than serving.

Do-it-yourself crepe recipe
4 tablespoons unsalted butter, melted
6 massive eggs 1 cup entire milk
1/2 cup heavy cream
1/2 tsp vanilla
1 cup all-purpose flour
1/8 tsp salt
1/4 cup confectioners’ sugar
Place all substances within the bowl of a meals processor or a blender and course of till properly mixed. The combination would be the consistency of heavy cream.
Brush a ten -inch skillet with melted butter and place over medium warmth till butter simply begins to smoke. Pour scant 1/4 cup of batter into the skillet. Swirl the batter with the pan lifted over the range eye till the underside is coated with a skinny layer of batter.
Place pan on the range eye and cook dinner till the floor of the crepe loses most of its glossiness and the highest is ready. At this level, most recipes will inform you to flip the crepes; mine had been cooked by way of with out flipping, so I simply slid them out of the skillet and onto a plate.
Repeat course of till all crepe batter is used. If the crepes begin to cook dinner earlier than you may get all the backside of the pan coated with batter, then scale back the warmth to medium-low. Enable the crepes to chill fully.
Orange garnish tip:

  • After stamping out the shapes from the orange peel, place the celebrities in a zip-top bag and retailer within the fridge till prepared to brighten. The orange peel will dry out if left uncovered at room temperature, and the ends of the celebrities will curl barely. 

Key phrase american buttercream, black fondant, candied orange peel, crepe cake, orange buttercream, orange marmalade, orange whipped cream, swiss roll, xmas log cake