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Easter Chocolate Log Cake Recipe

Easter Chocolate Log Cake Recipe


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4.7 from 31 reviews

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

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