The Golden Easter Chocolate Log Cake Recipe for Family Joy

Nestled in the heart of culinary creativity, this easter chocolate log cake brings pure magic to your dessert table.

Sweet memories dance around every slice of this festive treat.

Chocolate lovers will instantly fall in love with its rich, decadent layers.

Delicate and smooth, the cake promises a moment of pure indulgence.

Generations of bakers have perfected this classic dessert, infusing it with love and tradition.

Soft, moist, and beautifully decorated, you’ll want to savor each delightful bite.

Prepare to impress everyone with this stunning centerpiece that transforms an ordinary gathering into something extraordinary.

Easter Chocolate Log Cake You’ll Want to Serve Again

• Quick Weekend Baking Adventure: Master a showstopping Easter dessert that impresses with minimal effort.
• Family-Friendly Challenge: Perfect for baking together, kids can help decorate with chocolate eggs and sprinkles while adults handle complex steps.
• Time-Efficient Delight: Complete the entire recipe in under 90 minutes, including cooling and decorating, making it an ideal weekend project for busy families.
• Versatile Celebration Centerpiece: Transforms a simple chocolate roll into an elegant Easter dessert that works for family gatherings, brunch, or holiday celebrations.

Easter Chocolate Log Cake Ingredient Breakdown

• Eggs, Sugar: Sweet foundation that creates a light, airy sponge with rich volume and delicate texture. Fresh eggs at room temperature will provide better volume.
• All-Purpose Flour: Provides structure and softness to the cake base. Sifting helps prevent lumps and ensures smooth mixing.
• Cocoa Powder: Delivers deep chocolate flavor and dark color. Dutch-processed cocoa recommended for richer taste.
• Baking Powder: Helps cake rise and become fluffy. Fresh baking powder ensures proper leavening.
• Vanilla Extract: Enhances overall flavor complexity. Pure vanilla extract preferred over artificial.
• Milk: Adds moisture and helps blend ingredients smoothly.

• Heavy Cream: Creates smooth, rich chocolate cream filling. Cold cream whips better.
• Powdered Sugar: Sweetens and stabilizes whipped cream. Sifting prevents lumps.
• Chopped Chocolate: Forms base of ganache topping. High-quality dark or semi-sweet chocolate recommended.
• Butter: Adds shine and richness to ganache. Unsalted butter preferred for better control of sweetness.

• Mini Chocolate Eggs: Provides festive Easter theme. Seasonal candy or chocolate eggs work best.
• Chocolate Shavings or Sprinkles: Adds texture and visual appeal. Can use store-bought or create homemade shavings.
• Powdered Sugar: Provides final decorative dusting. Sifted for even coverage.

Chocolate Log Cake for Easter

Step 1: Whip Up the Chocolate Sponge

Preheat the oven and line a jelly roll pan with parchment paper.

Grab a mixing bowl and whip eggs and sugar on high speed until they transform into a pale, fluffy cloud.

Splash in vanilla and milk, mixing gently.

Sift together the dry ingredients and fold them into the egg mixture with a light touch.

Spread the batter evenly in the pan and bake until the cake springs back when touched.

While the cake is still warm, carefully roll it in a kitchen towel dusted with powdered sugar and let it cool completely.

Step 2: Create the Chocolate Cream Filling

Beat heavy cream with powdered sugar, cocoa powder, and vanilla until soft peaks form.

Gently unroll the cooled sponge cake and spread a luscious layer of chocolate cream across its surface.

Roll the cake back up carefully, leaving the towel behind, and place it seam-side down on a serving tray.

Step 3: Craft the Chocolate Ganache Topping

Heat heavy cream until it’s steaming hot but not boiling.

Pour the cream over chopped chocolate and let it sit briefly.

Stir until the mixture becomes silky smooth, then mix in butter for an irresistible shine.

Allow the ganache to cool slightly before spreading or drizzling over the cake roll.

Step 4: Dress Up and Serve

Decorate the log cake with mini chocolate eggs, scattered chocolate shavings, and a sprinkle of festive touches.

Dust with a light layer of powdered sugar for extra magic.

Chill the cake for half an hour before slicing and serving to your eager guests.

Easter Cake Roll Tips with Chocolate Log Style

• Roll the warm sponge cake immediately after baking in a powdered sugar-dusted towel to prevent breaking and ensure a smooth, flexible texture.
• Beat heavy cream at cold temperature and stop whipping when soft peaks form to avoid over-beating, which can make the filling grainy and less smooth.
• Allow chocolate and cream to sit for 1-2 minutes before stirring to create a glossy, silky ganache without air bubbles or separation.
• Prepare the cake roll a day in advance and store in the refrigerator, which allows flavors to meld and makes the dessert more convenient for serving.
• Use pastel-colored chocolate eggs and white chocolate shavings to create a festive, spring-inspired presentation that captures the holiday spirit.

Chill Easter Chocolate Log Cake

• Store the chocolate log cake in an airtight container for up to 3-4 days. Wrap tightly with plastic wrap to prevent drying out.
• Slice cake into portions, wrap individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month for best quality.
• Remove from freezer and let cake sit in refrigerator overnight. Bring to room temperature for 30 minutes before serving to restore texture and flavor.
• Warm individual slices gently in microwave for 10-15 seconds or until slightly warm. Avoid overheating to prevent drying out the cake.

Easter Chocolate Log Cake Accompaniments

• Chocolate Melody Pairing: Complement the rich chocolate log cake with a bold, full-bodied red wine like Cabernet Sauvignon or Port. The wine's deep fruit notes and tannins will beautifully balance the cake's intense chocolate flavor.
• Wine Temperature Trick: Serve the red wine slightly chilled at around 60-65°F to enhance its smoothness and prevent overwhelming the delicate cake's texture.
• Espresso Companion: Brew a strong, dark espresso to accompany the chocolate log cake. The coffee's robust, bitter undertones will cut through the cake's sweetness and provide a sophisticated contrast.
• Raspberry Zest Accent: Garnish the plate with fresh raspberry coulis or scattered fresh raspberries. Their bright, tangy flavor will create a refreshing counterpoint to the dense chocolate dessert, adding a vibrant dimension to each bite.

Chocolate Log Cake for Easter Twists

• Gluten-Free Easter Log: Replace regular flour with almond or gluten-free flour blend, ensuring the same light texture while accommodating wheat-sensitive guests.
• Vegan Chocolate Roll: Swap eggs with aquafaba or flax eggs, use coconut cream instead of heavy cream, and select dairy-free chocolate for the ganache topping.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the cake's rich chocolate flavor profile.
• Nut-Free Easter Version: Omit almond flour if used, replace with oat flour, and ensure all chocolate ingredients are from nut-free manufacturing facilities for allergy-conscious celebrations.

FAQs

• Is this cake difficult to make for beginners?

This chocolate log cake looks complex but is actually quite straightforward. With careful technique and following the steps precisely, even novice bakers can successfully create this beautiful Easter dessert.

• What equipment do I need to make this cake?

You’ll need a large mixing bowl, electric mixer, jelly roll pan, parchment paper, clean kitchen towel, and basic baking tools like a whisk, spatula, and sifter.

• Why do I need to roll the cake while it's warm?

Rolling the cake while warm helps prevent cracking and creates the signature log shape. The warm, flexible cake develops muscle memory for the final roll, making it easier to shape without breaking.

• Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. After completing the ganache and decorations, store it in the refrigerator. Let it sit at room temperature for 15-20 minutes before serving to soften the ganache.

Easter Chocolate Log Cake Recipe

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4.8 from 23 reviews

• Total Time: 30 minutes
• Yield: 8 1x

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Description

Festive Easter Chocolate Log Cake brings European baking charm to holiday dessert tables. Chocolate sponge rolls with creamy filling create sweet memories you’ll savor and share with loved ones.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour

Chocolate Components:

• 1/4 cup unsweetened cocoa powder
• 4 ounces (113 grams) dark or milk chocolate, chopped
• 1 1/2 cups heavy whipping cream

Supporting Ingredients:

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons milk
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1 tablespoon butter

Decoration Ingredients:

• Mini chocolate eggs
• Malted milk eggs
• Jelly beans
• Chocolate shavings
• Sprinkles
• Powdered sugar (optional)

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Instructions

1. Prepare the baking workspace by lining a jelly roll pan with parchment paper and preheating the oven to 350°F (175°C).
2. Create a fluffy egg base by vigorously whisking eggs and sugar for 5 minutes until the mixture becomes pale and voluminous.
3. Incorporate vanilla extract and milk into the egg mixture, blending thoroughly.
4. Sift together dry ingredients including flour, cocoa powder, baking powder, and salt in a separate bowl.
5. Gently fold the dry ingredient mixture into the egg mixture, maintaining the airiness of the batter.
6. Spread the chocolate sponge batter evenly across the prepared pan, ensuring smooth distribution.
7. Bake the sponge cake for 10-12 minutes, checking for doneness by gently pressing the surface to see if it springs back.
8. Immediately after baking, dust a clean kitchen towel with powdered sugar and carefully roll the warm cake within the towel.
9. Allow the rolled cake to cool completely, maintaining its cylindrical shape.
10. Whip the chocolate cream filling by beating heavy cream with powdered sugar, cocoa powder, and vanilla extract until soft peaks form.
11. Carefully unroll the cooled cake and apply an even layer of chocolate cream across the surface.
12. Gently re-roll the cake without the towel, positioning it seam-side down on a serving tray.
13. Prepare the chocolate ganache by heating heavy cream until hot but not boiling.
14. Pour the hot cream over chopped chocolate, letting it sit for 1-2 minutes to melt.
15. Stir the chocolate mixture until smooth, then incorporate butter for added shine and richness.
16. Allow the ganache to cool slightly before spreading or drizzling over the cake roll.
17. Embellish the cake with mini chocolate eggs and sprinkle with chocolate shavings.
18. Dust the entire log with a light layer of powdered sugar for a festive finishing touch.
19. Refrigerate the cake for 30 minutes to set the ganache and cream before slicing and serving.

Notes

• Prevent cake cracking by rolling the sponge while still warm and using a powdered sugar-dusted towel to keep it flexible and prevent sticking.
• For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free flour blend to make the cake accessible to more dietary needs.
• Control ganache consistency by adjusting cream temperature and chocolate ratio – cooler cream creates thicker topping, while warmer cream produces a thinner, more drizzle-like finish.
• Elevate flavor complexity by adding a hint of espresso powder or orange zest to the chocolate cream filling for unexpected depth and sophistication.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 335
• Sugar: 13 g
• Sodium: 85 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 83 mg