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
Scale
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
