Kinder Délice-Style Chocolate Cake Roll (Bûche roulée)

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Combine 4 eggs and 130 g granulated sugar in a large bowl. Using an electric mixer, beat continuously for about 10 minutes until the mixture turns pale, becomes foamy, and triples in volume.
   ≈0:08
2. 2
   Sift 90 g of cake flour into the mixture.
   ≈0:27
3. 3
   Sift in 20 g of unsweetened cocoa powder, then add 1 tsp vanilla powder and sift again to prevent lumps.
   ≈0:39
4. 4
   Using a spatula, gently fold all the ingredients together by lifting the mixture upward until perfectly smooth, taking care not to deflate the mixture.
   ≈1:01
5. 5
   Line a baking sheet with parchment paper and pour the batter onto it, spreading evenly. Bake in a 180°C (350°F) oven for 15 minutes.
   ≈1:15
6. 6
   While the cake is baking, prepare the mascarpone cream: combine 300 ml heavy cream, 200 g mascarpone cheese, 60 g powdered sugar, and 1 tsp vanilla powder.
   ≈1:31
7. 7
   Using an electric mixer, whip the mascarpone cream until firm and hold-together, then refrigerate until ready to assemble.
   ≈1:55
8. 8
   Immediately after the cake comes out of the oven, wrap it in a damp towel while still hot and set aside until completely cooled, allowing it to set into a roll shape.
   ≈2:02
9. 9
   Prepare the soaking syrup: mix 100 ml milk, 1 tbsp unsweetened cocoa powder, and 1 tbsp granulated sugar. Heat until boiling, then set aside to cool.
   ≈2:20
10. 10
    Prepare the chocolate glaze: combine 90 ml heavy cream, 15 g unsalted butter, 200 g milk chocolate, and 100 g dark chocolate in a saucepan. Heat gently over low heat, stirring until completely melted—do not allow to boil or the chocolate will burn.
    ≈2:43
11. 11
    Once the cooled cake is completely set, gently unroll it. Since the cake has been shaped in the rolled form, it will not crack when unrolled.
    ≈3:07
12. 12
    Brush the cooled soaking syrup evenly over the entire cake surface to keep it moist.
    ≈3:24
13. 13
    Spread the mascarpone cream evenly over the cake, avoiding excessive amounts near the edges.
    ≈3:30
14. 14
    Gently roll up the cake without pressing too hard. If any cream overflows, carefully remove the excess.
    ≈4:01
15. 15
    Trim a small piece from each end of the rolled cake with a sharp knife to create a neat appearance (optional).
    ≈4:16
16. 16
    Place the rolled cake on a cooling rack and pour the chocolate glaze evenly over it, coating completely.
    ≈4:34
17. 17
    Allow the glaze to drip off completely, then transfer the cake to a serving plate. Chill for at least 3 hours, preferably overnight.
    ≈4:51
18. 18
    Transfer the remaining chocolate glaze to a piping bag and pipe the signature Kinder Délice pattern onto the cake roll as decoration.
    ≈5:05