Easter Chocolate Log Cake Recipe

If you are ready to impress your friends and family with a truly irresistible dessert, this Easter Chocolate Log Cake Recipe is your go-to choice. This heavenly treat combines a light, airy chocolate sponge cake rolled with creamy whipped filling, all wrapped up in a luscious chocolate ganache that looks as good as it tastes. Whether you’re celebrating springtime or just craving a chocolate delight, this cake brings festive charm and rich flavors to your table in the most delightful way.

Ingredients You’ll Need

Every ingredient in this Easter Chocolate Log Cake Recipe plays an essential role in creating the perfect balance of flavor and texture. From the fluffy sponge to the silky frosting, each component is simple yet crucial to the final masterpiece.

• 4 large eggs: These provide structure and richness to the sponge, helping it rise beautifully and stay tender.
• 1/2 cup granulated sugar: Adds sweetness and helps whip the eggs to a thick, pale consistency.
• 1/3 cup all-purpose flour: The base of the sponge cake that keeps it light and soft.
• 1/4 cup unsweetened cocoa powder: Delivers that deep chocolate flavor without weighing down the cake.
• 1/2 teaspoon baking powder: Gives the sponge a gentle lift and airy texture.
• 1/4 teaspoon salt: Balances the sweetness and enhances chocolate’s natural richness.
• 1 cup heavy whipping cream: Used for the luscious filling and making the silky frosting—essential for creaminess and smoothness.
• 2 tablespoons powdered sugar: Sweetens the whipped cream filling just enough to complement the chocolate.
• 1/2 teaspoon vanilla extract: Adds a warm, inviting aroma to the filling.
• 1 cup semi-sweet chocolate chips: The star in the frosting that coats the entire cake with glossy, chocolatey goodness.
• 2 tablespoons unsalted butter: Enriches the ganache and gives it a beautiful shine.
• Chocolate shavings, mini chocolate eggs, powdered sugar (optional): These decorations not only add texture and festive flair but an extra touch of sweetness and whimsy perfect for Easter.

How to Make Easter Chocolate Log Cake Recipe

Step 1: Prepare and Bake the Sponge Cake

Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, lightly greased so nothing sticks. Next, whisk together the eggs and granulated sugar. Be patient here and whip for about 5 minutes until the mixture is thick, pale, and full of air—that’s the secret to a soft, spongy texture. In a separate bowl, sift the flour, cocoa powder, baking powder, and salt to keep the cake light and clump-free. Gently fold the dry ingredients into the egg mixture, careful not to deflate all that lovely air. Pour the batter evenly into the pan and bake for about 10 to 12 minutes, until the cake springs back lightly when you touch it.

Step 2: Roll the Cake While Warm

Once baked, immediately turn the warm cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Now, roll the cake up slowly with the towel starting from the short end—this step helps the cake retain its shape when filled and rolled again later. Let it cool completely while rolled. This might seem tricky but trust me, it’s what keeps your log looking perfectly formed without cracking or breaking.

Step 3: Make the Whipped Cream Filling

While your cake cools, whip together the heavy cream, powdered sugar, and vanilla extract until you get lovely stiff peaks. This whipped filling adds lightness and creamy indulgence inside the rich chocolate sponge, giving your Easter Chocolate Log Cake Recipe that irresistible mouthfeel everyone will adore.

Step 4: Fill and Re-Roll the Cake

Gently unroll your cooled cake and spread the whipped cream evenly over the surface. Take your time to get a thin, consistent layer. Then, carefully roll it back up—this time without the towel—and place it seam-side down on a serving platter for stability. It already looks like a showstopper!

Step 5: Prepare and Apply the Chocolate Frosting

To make the decadent frosting, gently heat the heavy cream until just simmering (not boiling), then pour it over the semi-sweet chocolate chips and butter in a bowl. Let it sit for about 2 minutes, allowing the chocolate to melt softly, then stir until it transforms into a luxuriously smooth, spreadable ganache. Let it cool until thick but still easy to work with. Spread the frosting evenly over the outside of the cake, then use a fork or spatula to create a natural bark-like texture that mimics a classic log. Your Easter Chocolate Log Cake Recipe is almost ready to shine!

Step 6: Decorate and Chill

Finally, decorate the frosting with chocolate shavings and those charming mini chocolate eggs for a festive Easter touch. If you like, sprinkle powdered sugar for a delicate finish like a dusting of fresh snow. Refrigerate the cake to set the frosting and help those flavors meld beautifully before slicing.

How to Serve Easter Chocolate Log Cake Recipe

Garnishes

A simple dusting of powdered sugar instantly adds a magical Easter vibe to your cake, but don’t stop there. The mini chocolate eggs bring bursts of color and playful crunch, while chocolate shavings offer elegance and a hint of extra cocoa richness. These little touches turn a lovely dessert into a memorable centerpiece.

Side Dishes

This cake pairs wonderfully with light accompaniments to balance its richness. Consider fresh berries like raspberries or strawberries, which add a refreshing tang, or a scoop of smooth vanilla ice cream to create an indulgent contrast. A cup of strong coffee or a fragrant herbal tea also pairs beautifully for a mid-afternoon treat or after-dinner dessert.

Creative Ways to Present

For a fun twist, slice the cake and serve each piece with a little dollop of whipped cream and a few mini eggs scattered on the plate. You could also arrange slices on a rustic wooden board alongside fresh spring flowers for an eye-catching display. Wrapping small slices in parchment makes for perfect party favors or picnic treats during Easter celebrations.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (which might be rare!), store them covered tightly in the refrigerator. Use an airtight container or wrap the cake well to prevent it from drying out or absorbing other fridge odors. Kept this way, it will stay delicious for up to 3 days.

Freezing

This Easter Chocolate Log Cake Recipe also freezes well if you want to prepare in advance. Wrap the cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. When ready to enjoy, thaw it overnight in the refrigerator. This allows you to enjoy your beautifully rich dessert with less last-minute stress.

Reheating

Since this cake is best served chilled or at room temperature, reheating isn’t necessary and may compromise the texture. Instead, just let the cake sit at room temperature for about 30 minutes if taken straight from the fridge—this brings out the best flavors and the perfect creaminess for every bite.

FAQs

Can I use a different type of chocolate for the frosting?

Absolutely! Semi-sweet chocolate chips work beautifully, but you can substitute with dark or milk chocolate depending on your preference. Just adjust sweetness in the filling accordingly if using sweeter chocolate.

What if I don’t have a jelly roll pan?

If you don’t have a jelly roll pan, a shallow baking sheet with similar dimensions will work fine. Just ensure the cake’s thickness is even for consistent baking and rolling.

Can I make this cake gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free blend designed for baking. Just be sure it includes xanthan gum or similar for structure so your sponge stays tender but sturdy.

How long can I prepare this cake in advance?

You can prepare the entire Easter Chocolate Log Cake Recipe a day ahead. Keep it well-covered and chilled; bring to room temperature before serving for the best texture and flavor experience.

Is this cake suitable for vegetarians?

Definitely. This cake contains no meat products and uses common vegetarian-friendly ingredients, making it a fantastic option for a vegetarian dessert.

Final Thoughts

This Easter Chocolate Log Cake Recipe is one of those desserts that brings smiles before the first bite, and joy with every slice. Its festive look and perfectly balanced flavors make it a true celebration centerpiece, whether you’re decking your Easter table or simply treating yourself. Don’t hesitate to try this recipe—it’s easier to make than it looks and oh so rewarding to share!

Easter Chocolate Log Cake Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This Easter Chocolate Log Cake is a decadent and festive dessert perfect for spring celebrations. A soft cocoa sponge cake rolled with a light whipped cream filling and covered in a rich chocolate ganache, then decorated with mini chocolate eggs and chocolate shavings. It’s both visually stunning and delicious, making it a showstopper for any holiday table.

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Ingredients

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For the sponge 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

For the filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For the frosting:

• 1 cup semi-sweet chocolate chips
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter

For decoration:

• Chocolate shavings
• Mini chocolate eggs
• Powdered sugar (optional)

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Instructions

1. Prepare the sponge 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 mixing bowl, beat the eggs and granulated sugar together for around 5 minutes until the mixture is thick, pale, and fluffy. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined to maintain airiness.
2. Bake the cake. Pour the batter evenly into the prepared pan, spreading it out smoothly. Bake in the oven for 10–12 minutes, or until the cake springs back lightly when touched, indicating it is cooked through but still tender.
3. Roll and cool the cake. While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up tightly with the towel starting from the short end. This rolling helps shape the cake without cracking. Allow it to cool completely in this rolled form.
4. Prepare the filling. In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream will provide a light, creamy filling that balances the rich chocolate cake.
5. Fill and re-roll the cake. Gently unroll the cooled cake and evenly spread the whipped cream filling over the surface. Carefully roll the cake back up without the towel, sealing the filling inside. Place the roll seam-side down on a serving platter for stability.
6. Make the frosting. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips and unsalted butter in a bowl. Let sit for 2 minutes to melt the chocolate, then stir until smooth and glossy. Allow the ganache to cool until thickened but still spreadable.
7. Frost and decorate the cake. Spread the chocolate ganache over the outside of the cake using a fork or spatula to create a bark-like texture reminiscent of a log. Decorate the top with mini chocolate eggs and chocolate shavings. Optionally, dust lightly with powdered sugar for a festive touch.
8. Chill and serve. Refrigerate the cake to set the frosting before slicing. For best flavor and texture, bring the cake to room temperature before serving.

Notes

• This Easter log cake can be made a day ahead and refrigerated to develop flavors.
• Bring the cake back to room temperature before serving for optimal texture and flavor.
• If mini chocolate eggs are not available, use any small festive chocolates for decoration.
• Ensure careful folding of dry ingredients to maintain the sponge’s lightness.
• Use fresh heavy cream for best whipping volume and taste.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: European-Inspired