Delia Smith Squidgy Chocolate Log

I remember the first time I made Delia Smith’s Squidgy Chocolate Log — it was a gloomy December afternoon, the kind that presses softly against the windows and makes you crave something deep, dark, and reassuring. My mum had clipped the recipe out of a magazine and left it on the counter with a Post-it note that simply read: “Try this today x”. That was her way. No frills, just flavours.

This log isn’t just chocolate cake — it’s a celebration of chocolate in its richest, softest form. The term “squidgy” couldn’t be more perfect: it’s light like a cloud but melts on the tongue like ganache. If you’re searching for a Delia Smith chocolate log recipe, let me tell you: this is the one. It’s not just a dessert; it’s a ritual. One I now return to every year, and maybe — after reading this — you will too.

Ingredients List

For the cake:

• 6 large eggs, separated
• 150g caster sugar — gives the cake that slight crisp edge
• 50g cocoa powder, sifted — essential for a smooth batter

For the filling:

• 225g dark chocolate (Delia uses Bournville) — rich, but not bitter
• 2 tbsp water
• 2 large eggs, separated
• 250ml double cream — whipped until just soft; don’t overdo it

I’ve tried it with 70% dark chocolate before — too bitter for me. Bournville strikes a nostalgic balance.

How to Make It

1. Preheat your oven to 180°C (fan 160°C), and line a Swiss roll tin (approx. 29 x 18 x 2.5cm) with parchment. Grease it lightly.
2. Melt the chocolate gently over simmering water (or in the microwave if you’re careful). Once melted, stir in the water, then set it aside to cool a bit.
3. Beat the egg yolks (for the filling) into the cooled chocolate until smooth and glossy.
4. In a clean bowl, whisk the egg whites until stiff, then fold them into the chocolate mixture carefully. This becomes your creamy filling base.
5. In another bowl, whisk the 6 egg yolks (for the sponge) with the caster sugar until pale and thick.
6. Fold in the sifted cocoa powder to the yolk mixture. It’ll look like mousse at this point.
7. Whisk the 6 egg whites (from the cake portion) until soft peaks form, and fold them gently into the cocoa batter. Don’t rush this — you want air, not soup.
8. Pour the batter into your tin and smooth it out. Bake for 20 minutes until puffed but soft — it should spring back when touched.
9. Let the cake cool completely in the tin. Be patient — this helps it keep its shape.
10. Meanwhile, whip the double cream until it just holds its shape. Combine it with the chocolate mixture once fully cooled.
11. When the cake is cool, dust a sheet of parchment with icing sugar and turn the cake out onto it.
12. Spread your chocolate cream filling evenly across the sponge, leaving a 1cm border all around.
13. Roll the log up gently, starting at the short end for a thicker roll, or the long end for more spirals. Don’t panic if it cracks — squidgy is forgiving.

Side note: I once tried to roll this while the sponge was still warm. Disaster. Chocolate lava everywhere. Let it cool, trust me.

Common Mistakes

Why did my cake collapse after baking?
It’s meant to sink slightly — that’s part of the squidgy charm. If it totally deflated, your egg whites might’ve been overmixed or under-whipped.

Why is my filling runny?
Either the chocolate was too warm when mixed with the eggs, or the cream was over-whipped and curdled slightly. Chill helps firm it up.

Can I skip lining the tin?
No. The sponge is delicate and sticky — unlined, it will cling like a toddler on your leg.

Why did my log crack when I rolled it?
It happens. Slight cracking is normal. Rolling while warm helps — but too hot and the filling will melt. It’s a balance. I still get it wrong some days.

Can I use milk chocolate instead of dark?
Technically yes, but it’ll be much sweeter and lose that deep chocolate flavour. Try 50/50 if you must.

Storage and Reheating Tips

In the Fridge:
Wrap in cling film and refrigerate for up to 3 days. It actually improves a bit by Day 2.

In the Freezer:
Wrap tightly in cling film, then foil. Freeze for up to 1 month. Defrost overnight in the fridge.

Reheating (if you must):
This dessert is best served chilled, but if you want warmth:

• Microwave: 10–15 seconds per slice — just a hint of warmth.
• Oven: 140°C for 5–7 minutes, wrapped in foil.
• Steamer: Wrap in baking parchment and steam 5–8 minutes.

What to Serve With It

• Fresh raspberries or strawberries — that tartness cuts through the richness beautifully.
• Espresso or strong coffee — chocolate’s best friend.
• A glass of red wine or dessert wine — try a Ruby Port or Pedro Ximénez.

Sometimes I serve it with a scoop of plain vanilla ice cream. Something about hot-cold just works.

FAQ Section

Can I make this gluten-free?
Yes — the sponge doesn’t use flour at all, so it’s naturally gluten-free. Just check your chocolate brand.

Can I make this ahead of time?
Absolutely. Make it a day ahead and chill overnight. The flavours mellow and the texture firms up.

Do I need an electric mixer?
Technically no, but hand-whisking egg whites to stiff peaks is like arm day at the gym. Be warned.

Can I make a boozy version?
Yes! A tablespoon of rum or coffee liqueur in the filling makes it feel grown-up and festive.

Try More Recipes:

• Delia Smith Chicken Casserole
• Delia Smith Slow Cooker Brisket
• Delia Smith Quince Jelly Recipe
• Delia Smith Hungarian Goulash