If you’re looking to impress your family and friends this spring, the Easter Chocolate Log Cake Recipe is an absolute winner. This delightful dessert combines a light, airy chocolate sponge rolled with luscious whipped cream and topped with a glossy chocolate ganache, all beautifully adorned with colorful mini Easter eggs and chocolate decorations. Each bite offers a perfect harmony of rich chocolate and creamy sweetness, making it the centerpiece everyone will be talking about long after the holiday is over.
Ingredients You’ll Need
Simple, high-quality ingredients are key to making this Easter Chocolate Log Cake Recipe shine. Each component plays an essential role, from the eggs that create a fluffy sponge to the heavy cream that brings richness and silkiness to the filling and ganache.
- 4 large eggs (separated): Egg whites give the cake its airy texture while yolks add richness.
- ½ cup granulated sugar: Sweetens the batter and helps stabilize the whipped eggs.
- 1 teaspoon vanilla extract: Adds a warm, comforting aroma enhancing the chocolate flavor.
- ¼ cup unsweetened cocoa powder: Provides the deep, chocolatey base for the sponge.
- ¼ cup all-purpose flour: Keeps the sponge light yet sturdy enough to roll without cracking.
- ¼ teaspoon salt: Balances sweetness and intensifies the chocolate flavor.
- 1 tablespoon powdered sugar (for dusting): Prevents the cake from sticking when rolling.
- 1 cup heavy whipping cream: Whipped for the silky, fluffy filling inside the roll.
- 2 tablespoons powdered sugar (for filling): Sweetens the whipped cream without making it heavy.
- ½ teaspoon vanilla extract (for filling): Lifts the flavor of the cream for a perfect complement to chocolate.
- 1 ½ cups chocolate chips: Melted for the rich, decadent ganache coating.
- ¾ cup heavy cream (for ganache): Creates a smooth, glossy finish that sets with a beautiful sheen.
- Assorted mini Easter eggs and chocolate decorations: Adds festive charm and a playful crunch on top.
How to Make Easter Chocolate Log Cake Recipe
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. Beat the egg yolks with sugar until thick and pale to infuse air for that light texture. Adding vanilla, cocoa powder, and flour creates the chocolate flavor and structure. Whip the egg whites with salt until stiff peaks form — this is the secret to your cake’s airy softness. Gently folding the whites into the batter keeps it light. Spread the mix evenly in the pan and bake for 10 to 12 minutes until it springs back when touched.
Step 2: Roll the cake
Once baked, immediately dust a clean kitchen towel with powdered sugar and invert the warm cake onto it. Carefully remove the parchment paper, then roll the cake up in the towel from the short end. This step helps the cake remember the rolled shape and prevents cracking later. Allow it to cool completely rolled up for the best results.
Step 3: Make and spread the whipped cream filling
For the filling, whip the heavy cream with powdered sugar and vanilla until stiff peaks form — fluffy and sweet but light. Gently unroll the cooled cake and spread the whipped cream evenly, making sure to reach all edges without tearing. Then roll it back up tightly but gently. Chill the rolled cake for 30 minutes to set the filling and firm up the shape before moving on.
Step 4: Prepare and apply the chocolate ganache
Heat the heavy cream just until steaming and pour it over the chocolate chips, allowing them to melt without stirring for 2 minutes. Stir until the ganache is smooth and glossy, then cool slightly so it’s spreadable but not runny. Spread the ganache evenly over the chilled log. Use a fork to create bark-like textures on the surface that mimic tree bark, adding an authentic and rustic look perfect for this festive dessert. Finally, decorate with mini Easter eggs and chocolate pieces for a joyful splash of color and texture.
How to Serve Easter Chocolate Log Cake Recipe
Garnishes
Adding fresh garnishes can elevate your Easter Chocolate Log Cake Recipe beautifully. Aside from the mini Easter eggs and chocolate decorations, consider dusting the finished cake lightly with cocoa or powdered sugar for an elegant touch. Edible flowers or fresh berries can also bring color and freshness that balance the richness.
Side Dishes
This chocolate log pairs wonderfully with light sides like fresh fruit salad or a simple citrus sorbet. Their bright flavors cut through the richness of the chocolate and cream, cleansing the palate and prolonging enjoyment of each indulgent slice.
Creative Ways to Present
Presentation is where you can have fun! Serve the log on a rustic wooden board or a pretty cake stand, surrounded by spring flowers or pastel-colored napkins for an Easter brunch. Slice the cake into generous pieces and arrange them slightly fanned out for an inviting look. You might also offer small dollops of whipped cream or chocolate shavings on the side to customize each bite.
Make Ahead and Storage
Storing Leftovers
Wrap your Easter Chocolate Log Cake Recipe tightly with plastic wrap and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for preparing the day before your celebration.
Freezing
You can freeze the uncut cake roll before adding ganache by wrapping it well in plastic wrap and foil to prevent freezer burn. Thaw it overnight in the fridge, then proceed with making and applying the ganache for fresh and glossy results.
Reheating
Because this cake is best enjoyed chilled, reheating is not recommended. Instead, simply let it sit out at room temperature for about 15 minutes before serving to enhance the flavors and soften the ganache slightly.
FAQs
Can I use dark chocolate instead of chocolate chips for the ganache?
Absolutely! Using a good-quality dark chocolate bar chopped into small pieces works wonderfully in this Easter Chocolate Log Cake Recipe, allowing you to control sweetness and intensity.
What if I don’t have a jelly roll pan?
You can use a regular baking sheet lined with parchment but make sure it has low sides. The key is a flat surface that’s the right size so your sponge bakes evenly and rolls easily.
Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream or a plant-based whipping cream alternative. Just make sure it whips well and use dairy-free chocolate chips for the ganache.
How can I tell when to stop baking the sponge?
The cake is done when the surface springs back slightly when you press it gently with your finger. It should be dry but still soft and pliable without cracking when rolled.
Can I add flavored liqueur to the filling?
For an adult twist on the Easter Chocolate Log Cake Recipe, a tablespoon of your favorite liqueur like Baileys or Grand Marnier can be folded into the whipped cream filling for a delicious, boozy surprise.
Final Thoughts
This Easter Chocolate Log Cake Recipe is such a joyful way to celebrate the season with a dessert that tastes as wonderful as it looks. Whether you’re a seasoned baker or just getting comfortable in the kitchen, this recipe offers simple steps that deliver impressive results every time. I can’t wait for you to try it and share this festive treat with your loved ones — it’s sure to become a springtime tradition in your home!
Print
Easter Chocolate Log Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Easter Chocolate Log Cake is a festive and indulgent dessert featuring a light cocoa sponge rolled with whipped cream filling, topped with a luscious chocolate ganache and decorated with mini Easter eggs and chocolate pieces. Perfect for celebrating the holiday with family and friends, this European-inspired vegetarian cake combines fluffy textures with rich chocolate flavors in a visually stunning presentation.
Ingredients
For the Sponge Cake
- 4 large eggs (separated)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon powdered sugar (for dusting)
For the Whipped Cream Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Chocolate Ganache
- 1 ½ cups chocolate chips
- ¾ cup heavy cream
For Decoration
- Assorted mini Easter eggs and chocolate decorations
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
- Make the Chocolate Sponge Batter: In a large bowl, beat the egg yolks with granulated sugar until the mixture is thick and pale. Add vanilla extract, then sift in the cocoa powder and flour. Gently mix until combined without deflating the batter.
- Whip Egg Whites: In a separate clean bowl, whisk egg whites with salt until stiff peaks form to incorporate air and create a light texture.
- Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the chocolate batter in three parts, maintaining the airy consistency for a light sponge.
- Bake the Sponge: Pour the batter evenly into the prepared pan and bake for 10–12 minutes until the cake springs back when touched, ensuring it is cooked through but moist.
- Roll the Warm Cake: Dust a clean kitchen towel with powdered sugar. Turn the warm cake out onto the towel, peel off the parchment paper, and roll the cake from the short end using the towel. Let it cool completely rolled to keep its shape.
- Prepare the Whipped Cream Filling: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form for a fluffy, sweet filling.
- Fill and Re-roll the Cake: Unroll the cooled cake carefully and spread the whipped cream evenly over the surface. Roll it back up gently without cracking, then chill in the refrigerator for 30 minutes to set.
- Make the Chocolate Ganache: Heat heavy cream until steaming and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before spreading.
- Decorate the Cake: Spread the ganache evenly over the chilled cake roll using a spatula. Use a fork to create a bark-like texture on the ganache. Decorate with mini Easter eggs and chocolate pieces for a festive finish.
Notes
- Chill the cake roll before adding ganache for easier spreading and cleaner decoration.
- For a twist, try filling the cake roll with chocolate mousse or fruit preserves instead of whipped cream.
- Store the finished cake in the refrigerator until ready to serve to maintain freshness.
