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
Scale
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.
