Description
This Easter Chocolate Log Cake is a delightful festive dessert featuring a light and spongy cocoa-flavored cake rolled with a creamy whipped filling and finished with a rich chocolate buttercream frosting. Perfect for spring celebrations, it is decorated with mini chocolate eggs and other Easter-themed toppings to create an impressive centerpiece dessert.
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 Chocolate Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional Decoration
- Mini chocolate eggs
- Shredded coconut
- Edible flowers
- Pastel sprinkles
Instructions
- Prepare the Oven and Pan: 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.
- Make the Sponge Batter: In a mixing bowl, use an electric mixer to beat the eggs and granulated sugar for about 5 minutes until the mixture is thick, pale, and fluffy, which helps create a light sponge.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure an even distribution and avoid lumps.
- Fold Dry Ingredients Into Egg Mixture: Gently fold the sifted dry ingredients into the beaten eggs and sugar. Be careful to combine just until incorporated to maintain the airiness of the batter.
- Bake the Sponge Cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes or until the cake springs back lightly when touched, signaling it’s done.
- Roll the Cake: While the cake bakes, spread powdered sugar on a clean kitchen towel laid flat. Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and carefully roll the cake up from the short side with the towel inside to set its shape. Let it cool completely rolled up.
- Prepare the Filling: Beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. This airy cream will be the filling.
- Fill and Re-roll the Cake: Once cooled, gently unroll the cake and spread the whipped cream filling evenly over the surface. Then re-roll the cake without the towel.
- Make the Chocolate Frosting: Beat the softened butter until smooth. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract, mixing until the frosting is fluffy and spreadable.
- Frost and Decorate: Spread the chocolate frosting evenly over the outside of the rolled cake. Use a fork to create a texture resembling tree bark for the log effect. Decorate with mini chocolate eggs, shredded coconut, edible flowers, or pastel sprinkles as desired for a festive touch.
Notes
- The cake can be prepared a day in advance and stored in the refrigerator. Before serving, bring it to room temperature to enjoy the best flavor and texture.
- Handle the sponge cake carefully when rolling and unrolling, as it is delicate and prone to cracking.
