A Cake That Tells a Story
Hello, my dear. Come sit. Let’s talk about cakes with a secret. This one is a soft chocolate roll. It hugs a creamy, coffee-flavored filling. I call it my Yuletide Roll. It feels fancy but whispers “home.”
I first made it for my grandson. He loved chocolate but not too much sugar. This cake uses maple syrup. It gives a gentle sweetness. His smile was my best reward. I still laugh at that powdered cocoa nose.
Why Simpler Sweets Matter
Food is more than taste. It is a feeling. A heavy dessert can make you sleepy. A lighter one lets you enjoy the moment. This matters. You want to feel good after eating, not just during.
This cake has half the sugar of old recipes. The mascarpone cheese is rich but not sharp. It feels like a hug from inside. Does your family prefer treats that are less sweet? I’d love to know.
The Little Roll-Up Trick
Now, the fun part! You bake the cake flat on a tray. Then you roll it up warm with just parchment paper. This is the trick. It teaches the cake how to be a roll. So it won’t crack later with the filling inside.
Fun fact: This method is called a “jelly roll.” It became popular in the 1800s! Don’t worry if your first roll isn’t perfect. Mine looked a bit lopsided once. We just called it the “cozy cottage” cake. Tasted wonderful.
The Magic of Mocha
Chocolate and coffee are best friends. The cocoa powder makes the cake dark and tender. The espresso powder in the filling? It doesn’t taste like coffee. It just makes the chocolate flavor sing louder. Doesn’t that smell amazing?
Whipping the cream into the mascarpone is key. It makes the filling light as a cloud. This matters because a heavy filling would squish our delicate cake. Have you ever used mascarpone before? It’s like a very polite cream cheese.
Your Turn in the Kitchen
Baking is a way to show love. It takes time and care. When you slice this roll, see the beautiful spiral? You made that. It’s a gift you can eat. What’s your favorite dessert to make for people you love?
Remember, let the cake cool a bit before adding the filling. Patience is a baker’s secret tool. Then, the final chill in the fridge lets all the flavors become friends. Share a slice with someone special. Watch their face light up.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Filling and Frosting: | ||
| Maple syrup | 1/2 cup | |
| Instant espresso powder | 2 teaspoons | |
| Almond extract | 1 teaspoon | |
| Salt | 1/8 teaspoon | |
| Mascarpone cheese | 1 pound (454 grams / 2 cups) | |
| Heavy cream | 1 cup | |
| Cake: | ||
| All-purpose flour | 3/4 cup (3 3/4 oz / 106 g) | |
| Unsweetened cocoa powder | 1/3 cup (1 oz / 28 g) | |
| Baking powder | 1 teaspoon | |
| Salt | 1/4 teaspoon | |
| Large eggs | 5 | |
| Maple syrup | 1/2 cup | |
| Vanilla extract | 1 teaspoon |
Instructions
Step 1: First, make your filling. Whisk the maple syrup, espresso powder, almond extract, and salt. Now, soften the mascarpone cheese in a big bowl. Whisk the maple mixture right into it. Scoop out 1/2 cup and set it aside. This part smells like a cozy coffee shop.
Step 2: Next, whip the heavy cream until soft peaks form. Gently fold in that 1/2 cup of mascarpone mix you saved. Put both bowls in the fridge. (A cold bowl helps cream whip faster!). What’s your favorite dessert to make with whipped cream? Share below!
Step 3: Time for the cake! Heat your oven to 325 degrees. Grease a big baking sheet and line it with parchment. Whisk the flour, cocoa, baking powder, and salt together. I still get a little cocoa on my nose doing this.
Step 4: Whip the eggs in your mixer until foamy. Slowly pour in the maple syrup. Keep whipping until it’s very light and thick. This takes patience! Beat in the vanilla. Doesn’t that smell amazing?
Step 5: Sift the flour mixture over the fluffy eggs. Fold it in gently. You want no white streaks. Spread the batter evenly on your pan. Bake for about 15 minutes. (Rotating the pan helps it bake evenly).
Step 6: This step is fun. Prepare another pan with greased parchment. When the cake comes out, loosen its edges. Flip it onto the new parchment. Roll it up with the paper inside. Let it cool like a little log.
Step 7: Gently unroll the cooled cake. Stir the saved mascarpone mix and spread it over the cake. Leave a small border. Now, roll it back up without the parchment. It’s okay if it cracks a little.
Step 8: Finally, frost your cake with the whipped cream mixture. Cover the top and sides. Refrigerate for at least 30 minutes. The wait is the hardest part, I think. Slice and enjoy your beautiful creation!
Creative Twists
This cake is a wonderful blank canvas. You can make it your own so easily. I love seeing what folks come up with. Here are a few ideas from my kitchen.
Add a layer of crushed peppermints on top of the filling before you roll. It gives a lovely crunch and holiday cheer.
Mix mini chocolate chips right into the cake batter. Every bite gets a sweet little surprise.
Use orange extract instead of almond in the filling. It tastes like a chocolate orange treat.
Which one would you try first? Comment below!
Serving & Pairing Ideas
A slice of this roll feels like a celebration. I like to dust the top with a little cocoa powder. A few fresh raspberries on the plate look so pretty. They taste wonderful with the chocolate, too. For a real treat, add a dollop of extra whipped cream on the side.
For drinks, a cup of hot peppermint tea is just right. It’s cozy and caffeine-free. For the grown-ups, a small glass of amaretto pairs beautifully with the almond notes. Which would you choose tonight?
Keeping Your Yule Log Happy and Fresh
This cake loves a cool, cozy fridge. Cover it well and eat within three days. The flavors get even better overnight.
You can freeze the whole roll for a future treat. Wrap it tightly in plastic, then foil. It will keep for one month.
Thaw it slowly in the fridge before serving. I once forgot one in my freezer. Finding it in January was a lovely surprise!
You can make the fillings two days ahead. This matters because it spreads out the work. Your baking day feels calm and joyful.
Have you ever tried storing a cake this way? Share below!
Three Little Cake Hiccups and How to Fix Them
First, a cracked cake. Do not let it cool too long before rolling. A warm cake is a flexible cake.
I remember my first crack. I was so disappointed. Then I covered it with the creamy frosting.
Second, a runny filling. Your cream and bowl must be very cold. Whip the cream slowly at first.
Third, a sticky cake. Use plenty of parchment paper for rolling. A light dusting of cocoa powder helps too.
Fixing small problems builds your cooking confidence. It also makes sure every bite tastes perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes. Use a good gluten-free flour blend. It works wonderfully.
Q: Can I make it ahead?
A: Absolutely. The whole cake can be made two days early. The flavors meld beautifully.
Q: What if I don’t have mascarpone?
A: Full-fat cream cheese is a fine swap. Let it soften first.
Q: Can I make a smaller one?
A: You can halve the recipe. Use a 15×10 inch pan. Bake for 12 minutes.
Q: Any optional tips?
A: A dusting of powdered sugar looks like snow. Fun fact: The first jelly rolls appeared in cookbooks in the 1800s!
Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings you warmth. Baking is about sharing love and stories.
I would love to hear about your baking adventures. Tell me about your family’s favorite holiday treats.
Have you tried this recipe? Please tell me all about it in the comments below. Your stories make my day brighter.
Happy cooking!
—Elowen Thorn.
Mocha Mascarpone Yuletide Roll
Description
Mocha–Mascarpone Jelly Roll Cake (Reduced Sugar). A festive, elegant dessert with a light chocolate sponge, a rich espresso-mascarpone filling, and a creamy whipped frosting.
Ingredients
Filling and Frosting:
Cake:
Instructions
- For the filling and frosting: Whisk maple syrup, espresso powder, almond extract, and salt together in bowl. In large bowl, stir mascarpone with rubber spatula until softened and smooth, then whisk in maple mixture. Measure out 1/2 cup and set aside.
- Using stand mixer fitted with whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes. Using rubber spatula, fold in 1/2 cup reserved mascarpone mixture until combined. Refrigerate mascarpone-maple mixture and whipped cream–mascarpone mixture separately until needed or for up to 2 days.
- For the cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease 18 by 13-inch rimmed baking sheet, line with parchment paper, and grease parchment. Whisk flour, cocoa, baking powder, and salt together in bowl.
- Using stand mixer fitted with whisk attachment, whip eggs on medium-low speed until foamy, about 1 minute. Gradually add maple syrup in steady stream. Increase speed to high and whip until mixture has tripled in volume, is pale yellow color, and ribbons fall from whisk, 5 to 7 minutes. Beat in vanilla.
- Remove bowl from stand mixer. Sift flour mixture over top of whipped eggs. Using rubber spatula, fold flour mixture into eggs until incorporated and no traces of flour remain.
- Scrape batter into prepared sheet and spread into even layer. Bake until cake is firm to touch and springs back when pressed lightly, about 15 minutes, rotating sheet halfway through baking.
- Invert second baking sheet, grease bottom lightly, and line with parchment. Remove cake from oven and run knife around edge of cake to loosen. Working quickly while cake is warm, place second baking sheet on top, parchment side down, and gently flip pans over. Remove sheet and parchment now on top. Starting from short side, roll cake and bottom parchment into log. Let cake cool, seam side down, for 15 minutes.
- Gently unroll cake. Stir mascarpone-maple mixture to loosen, then spread evenly over cake, leaving 1-inch border along bottom edge. Re-roll cake around filling, leaving parchment behind as you roll. Transfer cake to serving platter. Spread whipped cream–mascarpone mixture over top and sides of cake and refrigerate for at least 30 minutes or up to 2 days. Serve.
Notes
- Sugar: 17 grams per serving (down from 37). For best results, ensure all components are cold before whipping and assembling. The cake can be made ahead and refrigerated for up to 2 days.