If you’re on the hunt for a dessert that blends festive fun with a delicious classic, look no further than Easter Chocolate Log Cake. This stunning rolled cake is swirled with fluffy whipped cream and topped with a glossy chocolate ganache, then decked out with springtime decorations like chocolate eggs and shavings. Every bite is pure celebration—a moist, cocoa-rich sponge, creamy filling, and just the right touch of whimsy make it a centerpiece-worthy treat for your Easter table!
Ingredients You’ll Need
You’ll be amazed at how just a handful of pantry staples transform into the showstopping Easter Chocolate Log Cake. Each ingredient plays a part, from imparting rich chocolate flavor to creating that light, cloudlike texture or the irresistible glossy finish. Here’s what you’ll need—and how to get the best out of each component.
- Eggs (4 large): These workhorse heroes form the structure and give lift to your sponge roll, making it delightfully airy.
- Granulated Sugar (1/2 cup): Sweetens the cake while helping to create that irresistible tender crumb.
- All-Purpose Flour (1/3 cup): The foundation flour lends just enough structure for a flexible, rollable cake.
- Unsweetened Cocoa Powder (1/4 cup): For that deep, chocolatey flavor and gorgeous rich color—Dutch-processed or natural both work!
- Baking Powder (1/2 teaspoon): Adds a gentle rise for a sponge that won’t crack as you roll.
- Salt (1/4 teaspoon): A pinch makes every flavor pop and balances the sweetness.
- Vanilla Extract (1 teaspoon in cake, 1/2 teaspoon in filling): Adds a warm, fragrant note for both the cake and whipped cream.
- Heavy Whipping Cream (1 cup for filling, 1/2 cup for ganache): Whips up fluffy for the filling, and melts luxuriously into ganache—make sure it’s well chilled for the filling!
- Powdered Sugar (1/4 cup, plus more for dusting): Gently sweetens the whipped cream and helps prevent clumping—also perfect for dusting your kitchen towel and topping.
- Semi-Sweet Chocolate (4 oz, chopped): Melts beautifully for a luscious, shiny ganache that mimics bark.
- Chocolate Shavings, Mini Chocolate Eggs, More Powdered Sugar: The final, festive flourishes that turn your cake into a true Easter masterpiece.
How to Make Easter Chocolate Log Cake
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. Give it a light greasing—the parchment ensures an easy release, while a bit of grease helps everything come off cleanly.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, whip together your eggs and sugar on high speed for a full 5 minutes. This step is crucial: by beating vigorously, you incorporate loads of air, making your cake spongy and easy to roll. Don’t skimp on whipping time—the mixture should be thick, pale, and quadrupled in volume. Add the vanilla extract here.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Sifting breaks up any lumps for an ultra-smooth batter, and it evenly disperses the cocoa throughout. Gently fold the dry mixture into your egg mixture—light, patient strokes ensure you don’t deflate the lovely airiness you just created.
Step 4: Bake the Sponge
Pour your batter into the prepared pan, smoothing it out evenly. Bake for 10–12 minutes, or until the cake is set and springs back when gently pressed. It’s a quick bake, so keep a close eye on it—the goal is a just-done, flexible sponge.
Step 5: Roll While Warm
While the cake is baking, dust a clean kitchen towel generously with powdered sugar. As soon as the cake finishes, invert it carefully onto the towel. Peel off the parchment, then use the towel to roll the cake (short end to short end). This “memory rolling” step means it will roll up easily later, minimizing cracks, and the towel stops sticking.
Step 6: Make the Whipped Cream Filling
While your cake cools completely rolled up, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The result: a pillowy, sweet filling that slices beautifully and stays put inside your spiral.
Step 7: Fill and Re-Roll
Gently unroll the cooled cake and spread the whipped cream evenly over the surface, reaching all the edges. Re-roll the cake (this time without the towel), making sure you roll tightly for distinct, beautiful spirals. Place seam-side down on your serving plate.
Step 8: Make the Ganache & Decorate
For that signature Easter Chocolate Log Cake finish, warm the heavy cream until just simmering, then pour over chopped chocolate. Let it sit for a couple of minutes, then whisk to a glossy, smooth consistency. Cool slightly, then spread over your rolled cake, using a fork or offset spatula to make a bark-like pattern. Finally, go wild with chocolate shavings, mini eggs, and, if you’re feeling extra festive, a dusting of powdered sugar. Let the finished masterpiece chill for at least 30 minutes to set.
How to Serve Easter Chocolate Log Cake
Garnishes
For that unforgettable wow factor, finish your Easter Chocolate Log Cake with plenty of chocolate shavings, pastel mini eggs, and a snowfall of powdered sugar. These touches turn it into a true holiday centerpiece and add fun textures for every guest.
Side Dishes
Since this cake is rich and chocolatey, pair it with something refreshing. Think a bowl of fresh mixed berries, a scoop of vanilla bean ice cream, or a bright citrus fruit salad. These simple sides balance the decadence and bring a lovely spring freshness to your dessert table.
Creative Ways to Present
Serve your Easter Chocolate Log Cake on a rustic wooden board for a woodland vibe, or place it on a pastel platter surrounded by faux Easter grass and candy eggs for extra flair. Try slicing and plating each piece with an extra swirl of whipped cream, or even drizzle a little berry sauce alongside for a pop of color and tang.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Easter Chocolate Log Cake tightly in plastic wrap or place in an airtight container and refrigerate. It will stay moist and delicious for up to 3 days—just remember, the filling will hold up best within the first couple days.
Freezing
You can absolutely freeze your log cake, either whole or in slices. Wrap it tightly in plastic and aluminum foil (double wrapping prevents freezer burn), then freeze for up to one month. Thaw overnight in the refrigerator before serving for best texture.
Reheating
No reheating is needed—Easter Chocolate Log Cake is best enjoyed chilled or at cool room temperature. If straight from the fridge, let it sit for 10–15 minutes before serving for a creamier filling and softer ganache.
FAQs
Can I make Easter Chocolate Log Cake a day ahead?
Absolutely! In fact, making this cake a day in advance gives the flavors extra time to meld and the ganache to set beautifully. Assemble completely and keep covered in the fridge until it’s time to celebrate.
How do I keep my cake from cracking when I roll it?
The secret is rolling the sponge up in a sugar-dusted towel while it’s still warm from the oven. This helps set a flexible “muscle memory” in the cake, so it rolls up easily again after filling.
Can I add flavors or twists to the cake or filling?
Yes—this recipe is wonderfully adaptable! Try whisking a little orange zest or instant espresso powder into your batter, or swap the whipped cream for a chocolate mousse filling if you want even more decadence.
What’s the best way to get clean slices?
Use a sharp, serrated knife and clean it between slices for those picture-perfect spirals. Chilling the cake first also helps it slice neatly without squishing the whipped cream filling.
Can I make this Easter Chocolate Log Cake gluten-free?
Definitely! Substitute a high-quality 1:1 gluten-free all-purpose flour blend for the regular flour—the result will be just as tasty and festive.
Final Thoughts
If you’ve never made an Easter Chocolate Log Cake before, now’s the perfect moment to start a new holiday tradition. It’s easier than it looks, totally customizable, and guaranteed to put a smile on everyone’s face. Let your creativity shine and enjoy every delicious, chocolatey swirl!
Print
Easter Chocolate Log Cake Recipe
- Total Time: 1 hour (including cooling and chilling)
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of this Easter Chocolate Log Cake. A decadent dessert perfect for any spring celebration, this cake features a moist chocolate sponge rolled with sweet whipped cream, topped with a luscious chocolate ganache and festive decorations. Impress your guests with this European-inspired treat that’s sure to be a hit!
Ingredients
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
- Preheat the oven: Preheat the oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare the cake: Beat eggs and sugar, add vanilla, then fold in dry ingredients. Bake for 10–12 minutes.
- Roll the cake: Turn out the baked cake onto a sugar-dusted towel, roll up, and let cool.
- Make the filling: Whip cream, sugar, and vanilla. Unroll cake, spread filling, and roll back up.
- Prepare the ganache: Heat cream, pour over chocolate, stir until smooth. Spread over the cake.
- Decorate: Add chocolate shavings, mini eggs, and powdered sugar. Chill before serving.
Notes
- This cake can be made a day ahead and stored in the fridge.
- For extra flavor, consider adding orange zest or espresso powder to the cake batter.
- Use a serrated knife for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
