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