Celebrate springtime and sweet traditions with this Easter Chocolate Log Cake, a delightful centerpiece that’s as much fun to make as it is to eat. Imagine a soft, airy chocolate sponge cake wrapped around a billowy whipped cream filling, then cloaked in silky chocolate ganache and crowned with a sprinkle of pastel treats. This showstopper is the very essence of Easter dessert magic—eye-catching, festive, and absolutely irresistible for both kids and grown-ups. Whether you’re hosting a holiday brunch or looking for a whimsical baking project, the Easter Chocolate Log Cake is guaranteed to bring big smiles and even bigger chocolate cravings to your table.
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry staples and a few festive decorations can create a cake that looks straight out of a bakery window! Each ingredient in this Easter Chocolate Log Cake recipe is carefully chosen to deliver the perfect texture, rich chocolate flavor, and playful finishing touches.
- 4 large eggs (room temperature): Whip these well for a fluffy, flexible sponge that rolls without cracking.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness and helps create a light, airy cake structure.
- 1 teaspoon vanilla extract: Rounds out the chocolate and brings a subtle warmth to the sponge and filling.
- 1/3 cup all-purpose flour: Gives the sponge its delicate, tender crumb.
- 1/4 cup unsweetened cocoa powder: The key to that deep, chocolatey flavor—use a good-quality cocoa for best results.
- 1/4 teaspoon salt: Balances the sweetness and intensifies the chocolate notes.
- 1 cup heavy whipping cream: For a dreamy, cloud-like filling that contrasts beautifully with the cake.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without making it heavy.
- 1/2 teaspoon vanilla extract (for filling): Enhances the cream’s flavor and aroma.
- 1 cup semi-sweet chocolate chips: Melts into a luxuriously smooth ganache for the “bark” coating.
- 1/2 cup heavy cream (for ganache): Blends with the chocolate chips to make a glossy, spreadable topping.
- Mini chocolate eggs: These add a playful, colorful pop—perfect for Easter celebrations.
- Pastel sprinkles: Sprinkle on a little extra whimsy and fun.
- Powdered sugar (for dusting): A snow-like finish for that irresistible, festive look.
- Edible flowers (optional): For a touch of springtime elegance and natural beauty.
How to Make Easter Chocolate Log Cake
Step 1: Prepare and Bake the Chocolate Sponge
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper—this ensures a seamless cake release. Beat the eggs and sugar together until thick, pale, and tripled in volume, which gives your Easter Chocolate Log Cake its signature lift and flexibility. Gently fold in the vanilla, then sift and add your flour, cocoa, and salt, mixing just until combined. Spread the batter evenly in your prepared pan and bake for 10 to 12 minutes, until the cake springs back when lightly touched.
Step 2: Roll and Cool the Cake
While your cake is still hot, turn it out immediately onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment, then, starting from the short end, roll the cake up with the towel inside. This little trick helps train the cake to roll without cracking once it cools. Leave it to cool completely—patience pays off here!
Step 3: Make the Whipped Cream Filling
Pour your chilled heavy cream into a mixing bowl and whip it with the powdered sugar and vanilla until stiff peaks form. This luscious filling is wonderfully simple but makes the Easter Chocolate Log Cake feel extra special with every bite. Just be careful not to over-whip, or the cream can become grainy.
Step 4: Fill and Roll the Cake
Gently unroll your cooled cake, spread the whipped cream evenly across the surface, and then carefully roll it up again, this time without the towel. Take your time here—if the cake cracks a little, don’t worry! The ganache will cover any imperfections, and the flavor will still be divine.
Step 5: Make and Spread the Ganache
For a glossy, rich finish, heat the heavy cream just to a simmer, then pour it over the chocolate chips in a bowl. Let it sit for a minute or two, then stir until smooth and shiny. Allow the ganache to cool until just thick enough to spread, then slather it all over your rolled cake. Use a fork to create those classic bark-like lines, transforming your dessert into a charming woodland log.
Step 6: Decorate and Chill
Time for the fun part! Decorate your Easter Chocolate Log Cake with mini chocolate eggs, pastel sprinkles, and a gentle dusting of powdered sugar. Feel free to add edible flowers for a burst of spring color. Chill the cake for at least 30 minutes before slicing—this helps everything set and makes for cleaner slices.
How to Serve Easter Chocolate Log Cake
Garnishes
The beauty of the Easter Chocolate Log Cake is in its playful, personalized decorations. Scatter mini chocolate eggs across the top, add a flurry of pastel sprinkles, and dust with powdered sugar for a classic, snowy touch. Edible flowers or piped buttercream blooms can add an extra layer of springtime charm, making your cake look like it’s straight from a fairytale garden.
Side Dishes
This cake is a showstopper all on its own, but if you’d like to round out your dessert table, serve it with a scoop of vanilla bean ice cream or a bowl of fresh berries. A little fruit salad with strawberries and raspberries balances the richness of the chocolate and cream, while a light citrus sorbet makes for a refreshing contrast.
Creative Ways to Present
Want to go all out? Place your Easter Chocolate Log Cake on a rustic wooden board and surround it with fresh greenery or pastel Easter candies for a whimsical woodland scene. You can also slice the cake into individual “logs” and serve each one wrapped in parchment for a picnic-style treat. Or, try mini versions by baking the sponge in a larger pan and rolling several smaller cakes—adorable and perfect for individual servings!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, simply cover the Easter Chocolate Log Cake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep beautifully for up to three days, staying moist and flavorful—just be sure to let it come to room temperature for a few minutes before serving for the best texture.
Freezing
Yes, you can freeze your Easter Chocolate Log Cake! Wrap the assembled, undecorated log tightly in several layers of plastic wrap and then in foil. It’ll keep in the freezer for up to a month. Thaw overnight in the fridge, then add your toppings and decorations just before serving to keep everything looking fresh and vibrant.
Reheating
No need to reheat this cake—it’s best enjoyed chilled or at room temperature. If you’ve frozen it, simply allow it to thaw in the refrigerator, unwrap carefully, and let it sit out for about 15 minutes before serving so the flavors and textures can shine.
FAQs
Can I make the cake a day ahead?
Absolutely! The Easter Chocolate Log Cake actually benefits from some chill time, allowing the flavors to meld and the texture to set up for perfect slices. Just keep it refrigerated until you’re ready to serve, and add fresh decorations just before bringing it to the table.
What if my cake cracks when rolling?
Don’t panic—it happens to the best of us! Small cracks can be easily hidden beneath the ganache and decorations. The key is to roll the cake while it’s still warm and be gentle when unrolling and rerolling with the filling.
Can I use a different filling?
Definitely! Swap the whipped cream for chocolate mousse, coffee-flavored cream, or even a layer of raspberry jam for a fruity twist. The Easter Chocolate Log Cake is endlessly customizable, so feel free to experiment with your favorite flavors.
Is there a gluten-free option?
Yes—simply substitute a gluten-free all-purpose flour blend for the regular flour. The texture will be slightly different but still delicious and just as festive for everyone at your Easter celebration.
How do I get the “bark” effect on the ganache?
Once you’ve spread the ganache over the cake, drag the tines of a fork gently across the surface in wavy lines to mimic tree bark. It’s a super simple trick that makes the Easter Chocolate Log Cake look fantastically rustic and woodland-inspired!
Final Thoughts
If you’re ready to wow your friends and family this spring, give this Easter Chocolate Log Cake a try—there’s nothing quite like the joy of unveiling a homemade showpiece. Whether you’re an experienced baker or just love a good kitchen adventure, this cake promises festive fun, irresistible flavor, and memories you’ll cherish long after the last crumb disappears. Happy baking!
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Easter Chocolate Log Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Easter Chocolate Log Cake is a delightful, festive dessert featuring a light and fluffy chocolate sponge rolled with a sweet whipped cream filling, topped with a luscious chocolate ganache. Perfect for holiday celebrations, it’s decorated with mini chocolate eggs and pastel sprinkles, bringing both flavor and seasonal charm to your table.
Ingredients
Chocolate Sponge Cake
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Chocolate Ganache Frosting
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Decorating
- Mini chocolate eggs
- Pastel sprinkles
- Powdered sugar (for dusting)
- Edible flowers (optional)
Instructions
- Prepare and bake the sponge cake: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5–6 minutes until the mixture is thick and pale. Add vanilla extract and mix briefly. In another bowl, whisk together the flour, cocoa powder, and salt. Gently fold these dry ingredients into the egg mixture until just combined. Pour the batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Roll the cake while warm: Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake is baked, invert it onto the towel and carefully peel off the parchment paper. Starting from the short end, gently roll the cake up with the towel inside and allow it to cool completely. This prevents cracking and sets the shape.
- Prepare the filling: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Once the cake has cooled, carefully unroll it and spread the whipped cream evenly over the surface. Then, roll the cake back up tightly, this time without the towel.
- Make the chocolate ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let it sit for 1 to 2 minutes. Stir gently until smooth and glossy. Allow the ganache to cool slightly until it thickens enough to spread easily.
- Frost and decorate the log cake: Spread the ganache evenly over the rolled cake using a spatula. Use a fork to create bark-like texture to mimic a natural log. Decorate the cake with mini chocolate eggs, pastel sprinkles, and dust with powdered sugar. Optionally, add edible flowers for a beautiful Easter touch. Chill the cake for at least 30 minutes before slicing and serving.
Notes
- Prepare the cake a day ahead and keep refrigerated for best flavor and texture.
- Try alternative fillings such as chocolate mousse or raspberry jam for variation.
- For a festive flair, pipe buttercream flowers or add themed edible toppers before serving.
- Ensure eggs are at room temperature to achieve a lighter sponge texture.
- Dusting the towel with powdered sugar prevents the cake from sticking when rolling.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24 g
- Sodium: 90 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
