Chocolate Swiss Roll (Bûche de Noël)

With Cherry Jam, Caramel Cream Filling & Chocolate Bark

Dry Ingredients

157 g cake flour

10 g unsweetened cocoa powder (natural or Dutch-process)

1 tsp baking powder

½ tsp salt

Wet Ingredients

6 large eggs, separated, at room temperature

200 g granulated sugar (divided: 100 g for whites, 100 g for yolks)

30 ml vegetable oil / canola oil / melted coconut oil

1½ tsp pure vanilla extract

For Rolling

15 g unsweetened cocoa powder

Filling & Topping

500 ml whipping cream, chilled

½ tin Nestlé Caramel Treat (approx. 190 g)

Cherry jam (a thin layer – about 2–3 tablespoons, or to taste)

Chocolate bark: melted chocolate spread thinly, rolled in baking paper, chilled, then unrolled to create shards

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Method

1. Preheat & Prepare the Tin

Preheat oven to 177°C. Grease a 30 × 40 cm baking tray so the parchment sticks. Line with baking paper and grease the parchment. This cake must release very easily.

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2. Make the Cake Batter

Dry mix: Whisk together cake flour, cocoa powder, baking powder, and salt.

Whip egg whites: Beat whites with 100 g sugar on high for 4–5 minutes until stiff peaks form. Transfer to another bowl.

Beat yolks: Beat yolks, remaining 100 g sugar, oil, and vanilla for 3–4 minutes until pale and thick.

Fold together: Add half the egg whites to the yolk mixture and mix on low for 10 seconds. Add the rest and mix again. Add half the dry ingredients, fold gently, then repeat. Batter will be very airy—avoid deflating it.

3. Bake

Spread batter evenly in the tin. Tap lightly on the counter to remove air bubbles. Bake 15–16 minutes until the cake springs back when lightly touched. Do not over-bake.

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4. Prepare to Roll

Lay out a clean kitchen towel or baking paper on the counter. Dust with 15 g cocoa powder. Turn the hot cake out onto it, peel off the baking paper, and roll from the short end. Allow to cool completely (3 hours or overnight in the fridge).

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5. Make the Filling

Whip the cream to medium peaks. Fold in ½ tin (approx. 190 g) Nestlé Caramel Treat. This caramel cream is used for both filling and coating.

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6. Make the Chocolate Bark

Spread melted chocolate thinly on baking paper. Roll the paper up gently, refrigerate until firm. Unroll to create natural bark pieces.

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7. Assemble

Unroll the cooled cake carefully. Spread a thin, even layer of cherry jam over the entire surface. Top with a generous layer of caramel cream.Roll the cake tightly again. Coat the outside with more caramel cream. Decorate all over with the chocolate bark. Dust with extra cocoa powder and fresh cherries. Refrigerate until ready to serve.