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
Scale
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.
