Nothing says holiday magic quite like a rich, chocolaty dessert that looks as stunning as it tastes. This Festive Buche de Noel Chocolate Roll Recipe is exactly that—a tender, luscious chocolate sponge cake rolled with fluffy cream and topped with a glossy ganache and charming decorations that bring the spirit of the season to your table.

A chocolate roll cake is shown on a white plate with a white marbled background. The cake has two main layers: a dark brown chocolate sponge layer on the outside and a thick, creamy white filling spiraled inside. The outside of the cake is covered with textured chocolate frosting that looks like tree bark. On top of the cake, there are three white mushroom-shaped decorations dusted lightly with brown. Around the mushrooms, frosted red berries and green sprigs of rosemary add a festive touch. The image is close-up and detailed, highlighting the rich textures and colors. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Buche de Noel Chocolate Roll Recipe
Top Tip
How to Serve Festive Buche de Noel Chocolate Roll Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Buche de Noel Chocolate Roll Recipe

Why You'll Love This Recipe

This Buche de Noel isn’t just another chocolate roll. It’s a showstopper dessert that’s surprisingly approachable even if you’re not a baking pro. Over the years, I’ve loved making this for friends because it brings festive cheer and oohs and aahs at any gathering.

Decadent yet light: The sponge cake is airy and moist, giving you chocolate bliss without heaviness.
Customizable details: From sugared cranberries to meringue mushrooms, you can decorate it as simply or elaborately as you want.
Perfect for holiday gatherings: This cake looks professionally made but comes together with ingredients you likely have on hand.
Make-ahead friendly: Prep the components in advance so the day of your celebration feels relaxed and joyful.

A chocolate roll cake is shown with a dark brown outer layer textured to look like wood bark, with swirls and ridges on its surface. Inside, there is a creamy white filling spiraled tightly within the cake. On top of the roll, several small, rounded white meringue mushrooms with light brown caps are placed, alongside frosted red berries and sprigs of green rosemary, creating a forest-like appearance. The cake rests on a white plate with a subtle beige rim, placed on a white marbled surface dusted lightly with powdered sugar. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The harmony of these ingredients creates that iconic Buche de Noel experience—light cake wrapped around a cloud of whipped cream, all cloaked in silky ganache. Using high-quality cocoa and chocolate makes a world of difference, so I always recommend going for good dark chocolate and natural cocoa powder.

Flat lay of four whole uncracked brown eggs, a small mound of natural unsweetened cocoa powder on a white ceramic plate, a small bowl of granulated sugar, a small bowl of powdered sugar, a small bowl of all-purpose flour, a small white bowl of heavy cream, a small pile of finely chopped dark chocolate pieces on a white plate, two large egg whites in a white ceramic bowl, a few fresh rosemary sprigs, a small cluster of fresh bright red cranberries arranged beside the rosemary, and a teaspoon of vanilla extract presented as a small puddle in a white bowl, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: The backbone of our fluffy sponge cake, separating yolks and whites to maximize volume and lightness.
Granulated sugar: Sweetens and helps create that tender crumb and glossy meringue.
Vanilla extract: Adds a warm, familiar aroma that balances the chocolate richness.
All-purpose flour: Provides structure, just enough to support our delicate cake without weighing it down.
Unsweetened cocoa powder: Brings that deep chocolate flavor and gorgeous dark color.
Salt: A pinch enhances all the flavors without making the cake salty.
Heavy cream: Crucial for the silky whipped filling and ganache that coats the cake.
Powdered sugar: Smooth sweetness for the cream and perfect for dusting without graininess.
Dark chocolate: Melts into ganache, giving smooth shine and intense cocoa depth.
Egg whites & cream of tartar (optional): For making those adorable meringue mushrooms—light, crispy, and whimsical.
Cranberries & rosemary (optional): Adds a festive, tart pop and a fresh piney note that feels like the holidays on a plate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Festive Buche de Noel Chocolate Roll Recipe is that it’s like a blank canvas. I love sprinkling crushed peppermint in the cream for a minty twist or swapping out the sugared cranberries for fresh raspberries for a burst of tartness.

Variation: I once made a salted caramel ganache instead of chocolate—talk about a crowd-pleaser with that sweet-salty combo!
Dietary tweaks: For dairy-free versions, coconut cream and vegan chocolate work nicely without losing richness.
Colorful add-ins: Stir some orange zest into the whipped cream for a subtle festive flavor.

Step-by-Step: How I Make Festive Buche de Noel Chocolate Roll Recipe

Step 1: Prepare the Sugared Cranberries & Rosemary (Do Ahead)

First things first, I start with the sugared cranberries and rosemary at least a couple of hours before baking. Dissolving sugar in water, then coating fresh cranberries and rosemary sprigs gives you that icy sparkle that glams up the whole dessert. Don’t skip the drying step on the wire rack—it’s key so they don’t get soggy.

Step 2: Make Meringue Mushrooms (Optional But So Fun!)

If you want to get whimsical, whip up these little meringue mushrooms early on. Beating egg whites with cream of tartar and sugar to stiff glossy peaks takes patience, but piping out caps and stems and baking them low and slow creates these delicate, crunchy beauties. A quick dust with cocoa and a little melted chocolate “glue” brings them to life on your log.

Step 3: Bake the Chocolate Sponge Cake

For the cake, I separate the eggs and whip those whites into stiff peaks while the yolks get fluffy with sugar and vanilla. Folding the sifted flour, cocoa, and salt in gently keeps the batter airy. When you spread it evenly in the lined jelly roll pan, try not to overmix—that’s the secret to a tender sponge. Bake just until it springs back to touch—overbaking dries it out.

Step 4: Roll and Cool the Cake

Right out of the oven, turn the warm cake onto a powdered sugar-dusted towel and carefully peel off parchment. Rolling it up while warm trains it to shape and keeps cracks at bay. Let it cool completely before unrolling and applying filling—patience here pays off in a smooth, crack-free roll.

Step 5: Whip the Cream Filling & Make Ganache

Whip heavy cream, powdered sugar, and vanilla to stiff peaks for the filling. The ganache is just heated cream poured over chopped dark chocolate, stirred until silky smooth—let it rest a bit to thicken enough to spread without running. This stage feels like magic as it transforms into a rich glossy coat.

Step 6: Assemble the Log

Unroll your cooled cake carefully, spread the cream filling evenly, then roll it up tight without that towel. Slice one half diagonally and arrange the pieces alongside the main roll to mimic a log with a cut branch. Spread your ganache all over the cake, then use a fork to create bark-like textures. Add your meringue mushrooms, sugared cranberries, and rosemary sprigs—these finishing touches bring the festive woodsy vibe to life.

Step 7: Chill and Serve

Pop the whole masterpiece in the fridge for 1-2 hours—this helps everything set, making for neater slices and a have-it-all-together look at your celebration. When you bring it out, you’ll have everyone asking for your secret!

Top Tip

After making this Festive Buche de Noel Chocolate Roll Recipe several times, I've learned a few tricks that can elevate your results and make the process stress-free. Trust me, these little touches make the difference!

Sift your dry ingredients: This keeps the cocoa powder lump-free and gives the spongy cake its signature fine crumb.
Don’t overbeat egg whites: Stop at stiff peaks to keep the batter light without drying it out or making it tough.
Roll while warm: Rolling the cake right after baking with a towel prevents cracks and saves you frustration later.
Let the ganache set: Cooling your ganache a bit before spreading helps it stick better and makes decorating easier.

How to Serve Festive Buche de Noel Chocolate Roll Recipe

Garnishes

For me, sugar-dusted cranberries and sprigs of rosemary are essential—they add such a festive, fresh contrast to the rich chocolate. Meringue mushrooms are optional but they bring a charming woodland vibe that’s perfect for holiday tables. If you want to keep it simple, a dusting of powdered sugar for that snowy effect never fails.

Side Dishes

I like pairing this chocolate roll with something light and refreshing like a citrus salad or spiced winter fruit compote. A hot cup of spiced tea or coffee rounds it out beautifully—perfect for those cozy holiday afternoons.

Creative Ways to Present

One holiday, I placed the Buche de Noel on a wooden slab and scattered a few pinecones nearby. Adding edible gold leaf flakes to the ganache gave it an elegant, festive shine. You can also pipe whipped cream rosettes along the edges or add a light dusting of edible glitter to make your dessert really pop.

Make Ahead and Storage

Storing Leftovers

I always recommend keeping any leftovers wrapped tightly in plastic wrap and stored in the fridge. The flavors deepen after a day or two, though the cake is most delightful within 48 hours. Just make sure it’s well covered to protect the ganache’s glossy finish.

Freezing

This chocolate roll freezes surprisingly well. Wrap it snugly in plastic wrap, then foil, to avoid freezer burn. When you’re ready to enjoy, thaw in the fridge overnight. The texture stays soft and moist, though the ganache might lose a bit of shine.

Reheating

I usually serve it chilled, but if you prefer it a little less cold, take it out of the fridge 20-30 minutes before slicing. Avoid microwaving as it can make the ganache melt unevenly and the sponge soggy.

Frequently Asked Questions:

Can I make the Buche de Noel a day ahead?

Absolutely! In fact, making it a day ahead helps all the flavors meld and makes slicing easier. Just keep it covered in the fridge.

What if I don’t have dark chocolate for the ganache?

You can substitute semi-sweet or bittersweet chocolate; just adjust sugar in the filling to balance sweetness. Avoid milk chocolate as it’s too soft for ganache.

Can I skip the meringue mushrooms?

Definitely! They’re optional decoration. The cake is delicious on its own and looks beautiful with just sugared cranberries and rosemary.

How do I avoid cracks when rolling the cake?

The key is to roll the cake while it’s still warm using a powdered sugar-dusted kitchen towel. This trains the cake and prevents cracks when you fill and roll it again later.

Final Thoughts

Honestly, this Festive Buche de Noel Chocolate Roll Recipe has become my holiday signature and I’m always thrilled to share it. It’s the perfect mix of impressive and doable, bringing warm smiles and festive vibes to any table. So grab your mixing bowls and festive spirit—you’ll be so glad you did!