A festive holiday centerpiece with soft sponge, chocolate buttercream, strawberry jam & dramatic chocolate bark

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This Chocolate Bark Christmas Cake is inspired by a rustic tree stump (Bûche-style), decorated with dramatic chocolate bark, berries, and festive wafer paper flowers. Inside, it hides soft sponge layers rolled together with strawberry jam and rich chocolate buttercream, creating a tall, impressive cake that’s perfect for Christmas gatherings and special celebrations.

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📝 Ingredients

Chocolate Bark

• 200 g chocolate (dark or semi-sweet)
  

Sponge Cake (make twice)

• 5 eggs
  
• 180 g sugar
  
• Pinch of salt
  
• 180 g cake flour
  
• 1 tsp vanilla
  

Chocolate Buttercream Filling

• 450 g butter, room temperature
  
• 300 ml sweetened condensed milk
  
• 150–300 g melted chocolate, cooled
  
• 120 g strawberry jam (for spreading)
  

Decoration

• Chocolate treats of choice
  
• Fresh berries (raspberries, blueberries, blackberries, cranberries)
  
• Wafer paper or fondant poinsettia & mistletoe
  
• Cocoa powder, for dusting
  

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🍫 Chocolate Bark (Make Ahead)

1. Chop the chocolate and melt it gently over a double boiler or in the microwave.
   Do not overheat—overheating causes white streaks and prevents proper setting.
   
2. Let the melted chocolate cool for 15–20 minutes.
   
3. Spread the chocolate into an 18 × 7-inch rectangle on parchment paper.
   Avoid spreading too thin or too thick.
   
4. Cover with another sheet of parchment, press lightly, and roll into a cylinder.
   
5. Leave at room temperature until fully set.
   (Can be made one day ahead.)
   

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🍰 Sponge Cake

1. Preheat oven to 380°F (193°C).
   
2. Line an 11 × 16-inch baking pan with parchment.
   
3. Beat eggs, sugar, and salt on high speed for 3–4 minutes, until thick and pale.
   
4. Gently fold in flour and vanilla by hand.
   
5. Spread evenly into the pan.
   
6. Bake for 10 minutes, or until a toothpick comes out clean.
   
7. Cool completely.
   
8. Repeat to make the second sponge.
   

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🍫 Chocolate Buttercream

1. Beat butter until light and fluffy.
   
2. Add sweetened condensed milk and mix for 1–2 minutes.
   
3. Add cooled, melted chocolate and mix until smooth and fully combined.
   

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🎂 Assembly

1. Peel parchment from cooled sponge cakes.
   
2. Trim edges and cut each sponge lengthwise in half (4 long strips total).
   
3. Spread a thin layer of strawberry jam over each strip.
   
4. Spread a thin layer of chocolate buttercream on top.
   
5. Roll the first strip tightly into a spiral.
   
6. Continue rolling with the remaining strips to form one large log.
   
7. Stand the cake upright on a serving plate to create a tall, round cake.
   
8. Ice the entire cake with the remaining buttercream.
   
9. Use a cake comb to create tree stump rings on top.
   

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🎄 Decorating

1. Carefully unroll the chocolate bark—it will naturally break into bark-like pieces.
   
2. Attach bark pieces around the cake.
   
3. Brush with melted chocolate for extra texture.
   
4. Dust the top lightly with cocoa powder.
   
5. Decorate with berries, chocolate treats, and wafer paper or fondant mistletoe.
   
6. Add a large poinsettia at the base for a festive finish.
   

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🍽 Serving Suggestions

• Serve slightly chilled for clean slices
  
• Pair with coffee, espresso, or mulled wine
  
• Perfect as a Christmas centerpiece cake
  

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❄️ Storage

• Refrigerate up to 4 days
  
• Bring to room temperature 20–30 minutes before serving
  

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🔄 Variations & Tips

• Use raspberry or cherry jam instead of strawberry
  
• Add a splash of rum or orange liqueur to the buttercream
  
• White chocolate bark also works beautifully for a snowy look
  

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❓ FAQ

Can I make this ahead?
Yes! The bark and sponge can be prepared a day in advance.

Can I freeze it?
Store the undecorated cake in the freezer for up to 1 month. Decorate after thawing.

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🎄 Final Thoughts

This Chocolate Bark Christmas Cake is rich, festive, and visually unforgettable. A perfect blend of classic flavours and dramatic holiday presentation—ideal for Christmas tables, celebrations, and special moments.

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Božićna Čokoladna Torta – Praznični Panj

Ova Božićna čokoladna torta u obliku panja pravi je praznični spektakl. Mekani biskvit, čokoladni puter-krem i sloj džema od jagoda savijeni su u visoku tortu, obloženu čokoladnom korom i bogato dekorisanu bobičastim voćem i prazničnim detaljima.

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📝 Sastojci

Čokoladna kora

• 200 g čokolade
  

Biskvit (praviti 2 puta)

• 5 jaja
  
• 180 g šećera
  
• Prstohvat soli
  
• 180 g glatkog brašna
  
• 1 kašičica vanile
  

Čokoladni puter-krem

• 450 g putera, sobne temperature
  
• 300 ml zaslađenog kondenzovanog mleka
  
• 150–300 g otopljene čokolade, ohlađene
  
• 120 g džema od jagoda
  

Dekoracija

• Čokoladne dekoracije po želji
  
• Bobičasto voće
  
• Wafer papir ili fondan (božićna zvezda, imela)
  
• Kakao prah
  

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🍫 Čokoladna kora

1. Iseckajte čokoladu i lagano je otopite na pari ili u mikrotalasnoj.
   
2. Ohladite 15–20 minuta.
   
3. Razmažite u pravougaonik 45 × 18 cm na papiru za pečenje.
   
4. Pokrijte drugim papirom i uvijte u rolnu.
   
5. Ostavite da se stegne na sobnoj temperaturi.
   (Može se napraviti dan ranije.)
   

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🍰 Biskvit

1. Zagrejte rernu na 193°C.
   
2. Pleh 28 × 40 cm obložite papirom za pečenje.
   
3. Mutajte jaja, šećer i so 3–4 minuta dok ne pobele i postanu penasta.
   
4. Ručno umešajte brašno i vanilu.
   
5. Pecite 10 minuta.
   
6. Ohladite i ponovite postupak za drugi biskvit.
   

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🍫 Čokoladni krem

1. Umutite puter dok ne postane penast.
   
2. Dodajte slatko kondenzovano mleko i mutite 1–2 minuta.
   
3. Dodajte otopljenu čokoladu i sjedinite.
   

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🎂 Sklapanje

1. Skinite papir i poravnajte ivice biskvita.
   
2. Svaki biskvit preseći po dužini (ukupno 4 trake).
   
3. Premazati tanko džemom, zatim kremom.
   
4. Prvu traku uviti u rolnu, zatim nastaviti sa ostalim trakama.
   
5. Postaviti tortu uspravno.
   
6. Premazati ostatkom krema.
   
7. Na vrhu napraviti šare poput godova drveta.
   

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🎄 Dekoracija

1. Odmotajte papir sa čokoladom. Cokolada ce se polomiti u prirodne kore drveta.  Poređajte ih oko torte.
   
2. Premazati dodatno otopljenom čokoladom za teksturu.
   
3. Lagano po torti posuti kakaom.
   
4. Dekorisati bobicastim vocem, cokoladicama, bozicnim cvecem od fondant…..
   

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❄️ Čuvanje

• U frižideru do 4 dana
  
• Izvaditi 20–30 min pre služenja
  

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