If you are searching for a show-stopping dessert that elegantly blends tradition with rich chocolate goodness, this Easter Chocolate Log Cake Recipe is an absolute must-try. This cake takes the classic chocolate Swiss roll to delightful new heights with its light, fluffy sponge, luscious whipped cream filling, and a shiny, decadent ganache coating that resembles a rustic log. Perfect for celebrating springtime festivities, this cake not only looks enchanting with mini chocolate eggs sprinkled on top but also offers a heavenly melt-in-your-mouth experience that will captivate both kids and adults alike.
Ingredients You’ll Need
Every element of this Easter Chocolate Log Cake Recipe is simple yet essential, carefully selected to bring the perfect balance of flavor, texture, and beautiful color to your dessert. Each ingredient plays its part, from creating the airy chocolate sponge to the silky ganache finish.
- 4 large eggs: Provide structure and volume to the cake for a light, airy sponge.
- 1/2 cup granulated sugar: Sweetens the batter and helps with tenderness.
- 1/3 cup all-purpose flour: The base that holds everything together with just the right amount of softness.
- 1/4 cup unsweetened cocoa powder: Delivers rich chocolate flavor and beautiful deep color.
- 1/2 teaspoon baking powder: Ensures the cake rises evenly and stays fluffy.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 teaspoon vanilla extract: Adds warm, fragrant undertones to the cake and filling.
- 1 cup heavy whipping cream: Used for the creamy filling that keeps every bite irresistibly moist.
- 1/4 cup powdered sugar: Sweetens the whipped cream and dusts the towel for rolling.
- 1/2 teaspoon vanilla extract (for filling): Adds extra aroma and depth to the whipped cream.
- 1/2 cup heavy cream (for ganache): Creates a smooth, glossy coating that hardens slightly for that bark-like effect.
- 4 oz semi-sweet chocolate (chopped): Melts into the cream to form the luxurious ganache topping.
- Chocolate shavings and mini chocolate eggs: Perfect for decoration, adding festive charm and texture.
- Powdered sugar (optional): For a delicate dusting that mimics fresh spring snow.
How to Make Easter Chocolate Log Cake Recipe
Step 1: Prepare the Cake Base
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, lightly greased. This sets the stage for the perfect bake. Next, beat the eggs and sugar vigorously for about 5 minutes until thick and pale; this is the secret to an airy sponge that practically floats. Gently fold in the sifted dry ingredients — flour, cocoa powder, baking powder, and salt — being careful not to deflate your batter. Pour it evenly into the pan and bake for 10 to 12 minutes. You’ll know it’s ready when the cake springs back to a gentle touch.
Step 2: Roll the Cake While Warm
As soon as the cake comes out of the oven, transfer it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully so you don’t tear the delicate sponge. Roll the cake up with the towel from the short side and let it cool completely in this rolled shape. This warm rolling step helps the cake maintain its shape without cracking later.
Step 3: Whip and Spread the Filling
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form — this luscious filling is what makes every slice creamy and delightful. Unroll the cooled cake, spread the whipped cream evenly, then re-roll the cake tightly, this time without the towel. Place it seam-side down on a serving plate to keep it neat.
Step 4: Make the Chocolate Ganache
Bring the 1/2 cup heavy cream just to a simmer and pour it over the chopped semi-sweet chocolate. Let it sit for 2 minutes before stirring until smooth and glossy. Once slightly cooled but still pourable, spread the ganache over the rolled cake. Use a fork to create subtle wood grain textures that mimic a log’s bark, enhancing the rustic appearance.
Step 5: Decorate and Chill
Top your Easter Chocolate Log Cake with chocolate shavings, mini chocolate eggs, and a light dusting of powdered sugar if you like. These finishing touches add charm and festivity. Refrigerate the entire cake for at least 30 minutes before slicing to let everything set perfectly.
How to Serve Easter Chocolate Log Cake Recipe
Garnishes
Garnishing with chocolate shavings and colorful mini eggs instantly sets a joyful tone, inviting your guests to celebrate spring and Easter. The powdered sugar dusting adds an elegant, whimsical touch that feels like a soft morning frost, making your cake picture-perfect.
Side Dishes
This cake pairs beautifully with a light cup of coffee or freshly brewed tea to balance the richness. For an extra special touch, serve alongside fresh berries or a dollop of slightly tart fruit compote, which cuts through the chocolate and adds a refreshing contrast.
Creative Ways to Present
Try placing your cake on a rustic wooden board or a pastel-colored platter that complements the Easter theme. Adding a few edible flowers or sprigs of fresh mint around the plate can elevate the presentation. For a whimsical touch, serve individual slices on pretty plates with a drizzle of raspberry sauce.
Make Ahead and Storage
Storing Leftovers
This Easter Chocolate Log Cake Recipe actually improves with a little rest. Store leftover cake slices in an airtight container in the refrigerator for up to 3 days. The whipped cream stays fresh, and the ganache softens just enough to remain indulgently smooth.
Freezing
You can freeze the whole cake wrapped tightly in plastic wrap and foil for up to one month. When ready, thaw it overnight in the fridge to maintain its delicious texture and flavor without sogginess or dryness.
Reheating
Since this is a delicate cake with whipped cream filling and ganache, reheating is not recommended. Serve chilled or at room temperature to enjoy the perfect balance of cool creaminess and rich chocolate.
FAQs
Can I use dark chocolate instead of semi-sweet for the ganache?
Absolutely! Dark chocolate will give your ganache a more intense, slightly less sweet flavor. Just be sure to adjust the cream quantity slightly if needed to keep it smooth.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just be cautious to use one that measures cup-for-cup and includes xanthan gum for structure.
Can I prepare parts of the cake ahead of time?
Definitely! You can bake the cake and prepare the ganache a day before assembling, then whip and add the filling right before rolling. It streamlines the process while keeping everything fresh.
What if I don’t have a jelly roll pan? Can I use another pan?
A 9×13-inch baking sheet with sides will work, but the cake may be a bit thicker and require a slightly longer bake time. Just keep an eye on it as it bakes.
How do I prevent my cake from cracking when rolling?
Rolling the cake while it is warm is key. Also, dusting the towel with powdered sugar helps prevent sticking and tearing. Roll gently without forcing the sponge shape.
Final Thoughts
There is something so joyful about slicing into a beautifully rolled and decorated Easter Chocolate Log Cake Recipe that fills the room with anticipation and the promise of decadent bites. It’s an irresistible way to add a touch of elegance and tradition to your celebrations. I warmly encourage you to try making this cake for your next gathering; it’s easier than it looks and absolutely worth every delicious moment.
Print
Easter Chocolate Log Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
This Easter Chocolate Log Cake is a deliciously light and airy chocolate sponge rolled with whipped cream and topped with a rich chocolate ganache. Perfectly festive with chocolate shavings and mini chocolate eggs, it makes an elegant dessert for spring celebrations and holiday gatherings.
Ingredients
For the cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the chocolate ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
For decoration:
- Chocolate shavings
- Mini chocolate eggs
- Powdered sugar, optional
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture is thick and pale. Add vanilla extract and mix to combine.
- Combine dry ingredients and fold in: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture using a spatula until just combined, careful not to deflate the batter.
- Bake the cake: Pour the batter into the prepared pan, spreading evenly. Bake for 10–12 minutes, or until the cake springs back lightly when touched. Remove from oven promptly to prevent over-baking.
- Roll the cake to cool: While the cake bakes, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar to prevent sticking. Once the cake is done, immediately invert it onto the towel, peel off the parchment paper, and carefully roll the cake and towel together from the short side. Let it cool completely rolled to maintain shape.
- Make the filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will become the fluffy filling for the cake.
- Fill and re-roll the cake: Unroll the cooled cake gently, spread the whipped cream filling evenly over the surface, then roll the cake back up tightly but without the towel. Place the rolled cake seam-side down on a serving plate.
- Prepare the ganache: Heat the 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour this hot cream over the chopped semi-sweet chocolate and let it sit for 2 minutes to melt. Stir until smooth and glossy.
- Decorate the cake: Let the ganache cool slightly to thicken, then spread it evenly over the cake to mimic tree bark. Use a fork to create a wood grain texture if desired. Garnish the cake with chocolate shavings, mini chocolate eggs, and an optional dusting of powdered sugar for a festive Easter look.
- Chill before serving: Refrigerate the decorated cake for at least 30 minutes to set the ganache and make slicing easier. Serve chilled in 8 to 10 slices.
Notes
- This cake can be made a day ahead and stored covered in the refrigerator to enhance flavors.
- For an extra layer of flavor, add a teaspoon of orange zest or a half teaspoon of espresso powder to the cake batter.
- Use a serrated knife to slice the cake for cleaner and neater pieces without squashing the sponge.
- Be gentle folding in dry ingredients to keep the batter airy for a light cake texture.
- Ensure the cake is still warm when rolling initially to prevent cracking.
