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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
