Quick & Fluffy Easter Chocolate Log Cake Recipe for Sweet Joy

Crafting a delightful easter chocolate log cake can transform your holiday dessert table into a magical centerpiece.

Sweet memories of childhood celebrations dance through this classic European treat.

Layers of rich chocolate sponge and creamy filling promise an indulgent experience that delights every guest.

Delicate decorations and a smooth ganache make this dessert look professionally crafted.

Chocolate lovers will appreciate the intricate design and deep, complex flavors.

Pastry techniques blend seamlessly to create a showstopping confection that feels both nostalgic and modern.

Fun Variations for Easter Chocolate Log Cake

  • Nutty Chocolate Paradise: Replace traditional chocolate cream with a hazelnut or almond butter cream filling for rich, nutty undertones.
  • Berry Chocolate Dream: Incorporate fresh raspberry or strawberry puree into the cream filling and garnish with fresh berries on top.
  • Mocha Chocolate Elegance: Add strong espresso powder to the cake batter and replace vanilla extract with coffee liqueur for an intense coffee-chocolate flavor profile.
  • Salted Caramel Chocolate Indulgence: Drizzle warm salted caramel sauce over the ganache and sprinkle sea salt flakes for a sophisticated sweet-salty contrast.

Pairings to Serve with Easter Chocolate Log Cake

  • Enhance Flavor with Bold Red Wine: A robust Cabernet Sauvignon or rich Port wine complements the chocolate's deep, intense flavors, creating a luxurious taste experience that elevates the Easter log cake's decadent profile.
  • Craft Creamy Coffee Companion: Serve alongside a smooth espresso or cappuccino, where the coffee's bitter notes beautifully balance the cake's sweet chocolate richness, providing a classic dessert pairing that delights the palate.
  • Highlight Fruity Contrast: Add fresh raspberry coulis or strawberry compote on the side, allowing the bright, tangy fruit to cut through the chocolate's heaviness and provide a refreshing counterpoint to the rich dessert.

How to Store Easter Chocolate Log Cake

Wrap the chocolate log cake tightly in plastic wrap or place in an airtight container. Keep refrigerated for up to 3-4 days to maintain freshness and prevent drying out.

Carefully wrap the entire cake or individual slices in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Bring refrigerated cake to room temperature for 30 minutes. For a slightly warm serving, microwave individual slices for 10-15 seconds on low power to prevent cream from separating.

Remove cake from refrigerator 15-20 minutes before serving to allow flavors to develop and texture to soften naturally.

FAQs

  • Why is rolling the cake important?

Rolling the cake while warm prevents cracking and helps create the classic log shape, making it easier to form a neat, smooth roll without breaking the delicate sponge.

  • Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Store it covered in the refrigerator and add fresh decorations just before serving to keep the chocolate eggs and garnishes looking perfect.

  • How do I get a smooth ganache topping?

To achieve a smooth ganache, ensure the chocolate is finely chopped and the cream is hot but not boiling. Stir gently and consistently until the mixture is completely smooth and glossy, allowing it to cool slightly before spreading.

Easter Chocolate Log Cake That Impresses

  • Bake with Ease: Perfect for bakers of all skill levels, this chocolate log cake requires basic mixing and rolling techniques that anyone can master.
  • Festive Easter Delight: Designed specifically for holiday celebrations, the cake brings a touch of chocolate magic to family gatherings with its cute mini egg decorations.
  • Versatile Crowd-Pleaser: Rich chocolate flavors and beautiful presentation make this dessert appealing to both kids and adults, ensuring no slice goes uneaten at your Easter table.
  • Quick Chocolate Indulgence: Straightforward steps and minimal ingredients mean you can create an impressive dessert without spending hours in the kitchen, making it ideal for busy home bakers.

Ingredients for Easter Chocolate Log Cake

For the Cake Base:
  • Eggs: The primary structure and rise for the delicate chocolate sponge cake.
  • Sugar: Provides sweetness and helps create a light, airy texture.
  • Flour: The foundational dry ingredient that gives structure to the cake.
  • Cocoa Powder: Delivers rich chocolate flavor and dark color to the sponge.
  • Baking Powder: Ensures the cake rises and becomes soft and fluffy.
  • Salt: Enhances the overall flavor balance of the cake.
For the Liquid Ingredients:
  • Vanilla Extract: Adds depth and warmth to the cake's flavor profile.
  • Milk: Contributes moisture and helps bind the cake ingredients.
For the Cream Filling:
  • Heavy Cream: Creates a luxurious and smooth chocolate cream filling.
  • Powdered Sugar: Sweetens and helps stabilize the whipped cream.
  • Cocoa Powder: Adds chocolate intensity to the cream filling.
For the Ganache Topping:
  • Chocolate: The primary flavor component of the rich ganache coating.
  • Heavy Cream: Helps create a smooth, glossy ganache texture.
  • Butter: Provides shine and extra richness to the ganache.
For the Decoration:
  • Powdered Sugar: Provides a festive, snow-like dusting on the cake.
  • Mini Chocolate Eggs: Adds a playful Easter-themed decoration.
  • Chocolate Shavings or Sprinkles: Offers additional texture and visual appeal.

Steps to Prepare Easter Chocolate Log Cake

Step 1: Prepare Chocolate Sponge Base

Warm your oven to 350F. Line a jelly roll pan with parchment paper.

Whip eggs and sugar on high speed for 5 minutes until they transform into a fluffy, pale mixture. Splash in vanilla extract and milk, blending smoothly.

Sift flour, cocoa powder, baking powder, and salt together. Gently fold dry ingredients into egg mixture until just combined.

Spread batter evenly across pan and bake 10-12 minutes until cake springs back when touched. While cake is warm, carefully roll it inside a clean kitchen towel dusted with powdered sugar.

Allow cake to cool completely.

Step 2: Craft Decadent Chocolate Cream

In a mixing bowl, whip together:
  • Heavy cream
  • Powdered sugar
  • Cocoa powder
  • Vanilla extract

Beat until soft peaks form.

Gently unroll cooled cake and spread chocolate cream evenly across surface. Roll cake back up without towel and place seam-side down on serving tray.

Step 3: Create Glossy Chocolate Ganache

Heat heavy cream until hot but not boiling. Pour over chopped chocolate and let sit 1-2 minutes.

Stir until silky smooth. Mix in butter for extra shine.

Allow ganache to cool slightly before spreading over cake roll.

Step 4: Add Festive Easter Touches

Decorate cake with mini chocolate eggs.

Sprinkle chocolate shavings or festive sprinkles across top. Dust with powdered sugar for a magical finish.

Refrigerate 30 minutes before slicing and serving.

Expert Tips for Easter Chocolate Log Cake

  • Roll the warm sponge cake immediately after baking while it's still flexible to avoid splitting or breaking during the rolling process.
  • Chill your mixing bowl and whisk beforehand to help the cream achieve stable, fluffy peaks more quickly and effectively.
  • Allow ganache to cool slightly before pouring to achieve the ideal draping texture that covers the cake smoothly without running off completely.
  • Use a serrated knife for clean, precise cake slices and wipe the blade between cuts to maintain a professional, neat presentation.
  • Add a splash of coffee or liqueur to the chocolate cream filling to intensify the rich chocolate taste and create a more complex flavor profile.
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Easter Chocolate Log Cake Recipe

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4.7 from 31 reviews

  • Total Time: 32 minutes
  • Yield: 8 1x
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Description

Chocolate lovers rejoice with this classic French Easter chocolate log cake, a delightful dessert that blends rich cocoa flavors and festive charm. Rolled with creamy chocolate buttercream and dusted with powdered sugar, you’ll savor each indulgent slice of this traditional holiday treat.

Ingredients

Scale

Main Ingredients:

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups heavy whipping cream
  • 4 ounces (113 grams) dark or milk chocolate

Cake Preparation Ingredients:

  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Decoration and Topping Ingredients:

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • Mini chocolate eggs
  • Malted milk eggs
  • Jelly beans
  • Chocolate shavings
  • Sprinkles
  • Powdered sugar (optional)

Instructions

  1. Prepare a meticulously lined 10×15-inch jelly roll pan with parchment paper, setting the oven temperature to 350F (175C).
  2. Vigorously whip eggs and sugar for 5 minutes until achieving a pale, voluminous texture, then incorporate vanilla and milk smoothly.
  3. Delicately sift dry ingredients – flour, cocoa powder, baking powder, and salt – and fold gently into the egg mixture, maintaining a light consistency.
  4. Distribute batter evenly across the prepared pan, baking for 10-12 minutes until the surface springs back when lightly touched.
  5. While the cake remains warm, carefully envelop it in a powdered sugar-dusted kitchen towel, allowing complete cooling.
  6. Whip heavy cream with powdered sugar, cocoa powder, and vanilla until soft peaks emerge, creating a luxurious chocolate cream.
  7. Gently unroll the cooled cake, spreading the chocolate cream in a uniform layer across the surface.
  8. Skillfully re-roll the cake without the towel, positioning it seam-side down on a serving platter.
  9. Create ganache by heating cream until steaming, then pouring over chopped chocolate and allowing a brief resting period.
  10. Stir the mixture until achieving a glossy, smooth consistency, incorporating butter for additional shine.
  11. Allow ganache to cool slightly before elegantly draping over the rolled cake.
  12. Embellish with miniature chocolate eggs and delicate chocolate shavings.
  13. Dust with a light layer of powdered sugar for a festive finish.
  14. Refrigerate for 30 minutes to set, then slice and serve this decadent Easter treat.

Notes

  • Roll the cake while still warm to prevent cracking and ensure a tight, smooth shape without breaking the delicate sponge.
  • Use room temperature eggs for maximum volume when whisking, creating a lighter and more airy chocolate sponge.
  • Dust the kitchen towel with powdered sugar generously to prevent the cake from sticking during the initial rolling process.
  • Avoid overmixing the batter to maintain a soft, tender texture and prevent a dense, tough cake.
  • Chill the cake roll before slicing to help it hold its shape and create clean, precise cuts.
  • Substitute dairy ingredients with plant-based alternatives for a vegan-friendly version of the Easter chocolate log cake.
  • Add a splash of coffee or espresso to the chocolate ganache for a deeper, more complex chocolate flavor.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 8
  • Calories: 318 kcal
  • Sugar: 21 g
  • Sodium: 115 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 92 mg

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Nate Harper

Nate Harper

Founder & Recipe Curator

Expertise

Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation

Education

Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts

Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.

Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.

Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.

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