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
Scale
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
