The first time I made this, I was convinced it would crack clean in half. Rolling a delicate sponge filled with cream and topped with ganache? Sounds like a disaster waiting to happen. And, well… the first try did split a bit—but I covered it with ganache and no one noticed.

The trick is patience. Let the sponge cool fully. Roll gently, don’t rush the ganache, and most importantly—don’t panic if it’s not bakery-perfect. It’s festive, rich, and totally forgiving under a dusting of icing sugar. Let me show you how I made it work.

WHAT MAKES THIS RECIPE SPECIAL

Mary’s version skips the flour and goes all-in on whisked eggs and melted chocolate. That gives the sponge its signature texture—light, flexible, and almost brownie-like. Folding the egg whites in gently is everything. And that ganache? It hides all sins. Even a cracked sponge looks like rustic bark once it’s piped on top.

INGREDIENTS + WHY THEY MATTER

Plain Chocolate (180g for sponge, 360g for ganache) – Choose good quality, around 70%. I once used a cheaper bar and it didn’t melt smoothly.
Eggs (6, separated) – The base of the sponge. Whites give lift, yolks bring richness.
Caster Sugar (175g) – Helps whip volume into the yolks.
Cocoa Powder (10g, plus extra) – Adds intensity to the sponge and gives that snowy dusting.
Double Cream (150ml for filling, 300ml for ganache) – Whipped for lightness in the centre, heated for silky ganache on top.
Brandy (2 tbsp) – Totally optional, but adds a lovely warmth.
Roasted Hazelnuts (55g, chopped) – For crunch in the filling. I toast mine lightly first—it makes a difference.
Icing Sugar – For that snowy finish.

MAKING IT YOURS (WITHOUT RUINING IT)

Swap the hazelnuts for pistachios or toasted almonds.
Skip the brandy if you’re serving kids—it’s still fab.
Add a little orange zest to the filling if you want something citrusy.
Use coffee instead of brandy for a mocha vibe.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sponge cracked badly	Rolled it while still warm	Let it cool completely in the tin
Filling spilled out	Overfilled it or used runny cream	Whip cream to soft peaks and use a light hand
Ganache too runny to pipe	Didn’t chill it long enough	Cool in the fridge until thick but spreadable

HOW TO MAKE MARY BERRY’S BÛCHE DE NOËL

Preheat oven to 180°C (160°C fan) / Gas 4. Grease a 33 x 23cm Swiss roll tin and line with baking paper.
Melt chocolate for the sponge in a bowl over hot water. Set aside to cool slightly.
Whisk egg whites until stiff (but not dry).
In another bowl, whisk yolks with sugar until pale and thick. Stir in melted chocolate.
Gently fold in egg whites and sifted cocoa powder until just combined.
Pour into tin, level the top, and bake for 25 minutes until risen and firm. Cool completely in the tin.
For the ganache: Heat cream in a pan, remove from heat, and stir in chocolate until smooth. Chill until thick enough to pipe.
Dust baking paper with cocoa. Turn sponge out onto it, peel off lining paper, and brush with brandy.
Spread whipped cream over sponge, sprinkle with hazelnuts, and roll tightly using the paper to help. Slice off one end at an angle and attach to the side as a “branch.”
Pipe ganache over the log with a star nozzle for a bark effect. Dust with icing sugar just before serving.

TIPS FROM MY KITCHEN

I chill the ganache for 20–30 minutes—makes piping a breeze.
I roll the sponge with baking paper underneath—it helps lift and guide it.
If it cracks, I just call it rustic. The ganache hides everything anyway.

STORAGE + SERVING

Keeps: 3 days in the fridge in an airtight container.
Freezes: Up to 1 month wrapped tightly in cling film and foil. Thaw overnight in the fridge.
Serve With: A dusting of cocoa and a sprig of holly if you’re feeling extra. Also lovely with coffee or mulled wine.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes! It actually holds up beautifully in the fridge. Just wait to dust with icing sugar until just before serving.

Q: What if my sponge cracks when rolling?
A: No big deal—just keep rolling and patch it with ganache. It still tastes amazing.

Q: Can I leave out the brandy?
A: Absolutely. It’s still rich and delicious without it.

Q: What chocolate is best to use?
A: I use dark chocolate around 70%—anything lower and it gets too sweet.

Try More Recipes:

Mary Berry Bûche De Noël

Course: DessertsCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

613

kcal

A festive chocolate roulade filled with whipped cream and hazelnuts, rolled up and topped with silky ganache. Mary Berry’s Bûche De Noël is rich, flexible, and easier than it looks—perfect for making ahead and dressing up your Christmas table.

Ingredients

For the roulade:
Butter, for greasing
180g plain chocolate, broken into pieces
6 eggs, separated
175g caster sugar
10g cocoa powder, sifted, plus extra to dust
Icing sugar, to dust
For the filling:
2 tbsp brandy
150ml pouring double cream, lightly whipped to soft peaks
55g roasted hazelnuts, finely chopped
For the ganache:
300ml pouring double cream
360g plain chocolate, broken into pieces

Directions

Preheat oven to 180°C (160°C fan) / Gas 4. Grease and line a 33 x 23cm Swiss roll tin.
Melt chocolate in a bowl over hot water. Cool slightly.
Whisk egg whites until stiff. In another bowl, whisk yolks and sugar until pale.
Stir in melted chocolate, then fold in egg whites and cocoa powder.
Pour into tin and bake for 25 mins. Cool completely in tin.
Heat cream for ganache. Remove from heat, add chocolate, and stir until melted. Chill until thick.
Dust baking paper with cocoa. Turn sponge onto it, peel off paper, and brush with brandy.
Spread whipped cream, sprinkle hazelnuts, and roll tightly. Cut a piece at an angle to form a branch.
Pipe ganache over log to resemble bark. Dust with icing sugar just before serving.

Notes

Let the sponge cool fully before rolling—it cracks less.
Chill the ganache until spreadable—not runny.
Use soft peak cream so it spreads without sliding out.