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Chocolate Log Cake (Ulog) with Chocolate Buttercream and Meringue Mushrooms
Recipe by Claire Saffitz x Dessert Person
A festive holiday chocolate log cake (Ulog) inspired by European pâtisseries. A light chocolate Swiss‑roll sponge is filled with a silky chocolate‑creme fraîche filling, coated in rich chocolate buttercream, and decorated with delicate meringue mushrooms. Perfect for a show‑stopping dessert.
MediumFrenchServes 12
Printable version with shopping checklist
Source Video
3h 41m
Prep
1h 24m
Cook
37m
Cleanup
5h 42m
Total
Cost Breakdown
Total cost:$11.91
Per serving:$0.99
Critical Success Points
- • Folding the whipped egg whites into the chocolate batter without deflating.
- • Rolling the hot sponge onto a cocoa‑dusted towel to prevent cracks.
- • Chilling the chocolate filling until firm before spreading.
- • Achieving the correct sugar‑syrup temperature (238°F) for the buttercream.
- • Baking the meringue mushrooms at low temperature to dry them completely.
Safety Warnings
- • Handle hot sugar syrup with care; it can cause severe burns.
- • Use oven mitts when removing hot pans.
- • Be cautious when working with melted chocolate – it is hot and can cause burns.
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