If you are searching for the perfect festive treat to impress your loved ones this holiday, look no further than this delightful Easter Chocolate Log Cake Recipe. This luscious dessert brings together a light, fluffy chocolate sponge and a rich chocolate filling, all wrapped up in a luscious cocoa buttercream frosting. Every bite offers a harmonious balance of texture and flavor, evoking the joy of Easter celebrations with its charming presentation and delectable taste. Whether you are an experienced baker or just starting out, this recipe is approachable yet elegant, making it a delightful centerpiece for any springtime gathering.
Ingredients You’ll Need
Ingredients You’ll Need
This Easter Chocolate Log Cake Recipe relies on a handful of simple yet essential ingredients that work together to create its unforgettable flavor and texture. Each component plays a crucial role, from the airy sponge to the creamy filling and the silky frosting, making the baking process straightforward and rewarding.
- 4 large eggs: The foundation of the sponge, providing structure and lightness when whipped well.
- 1/2 cup granulated sugar: Sweetens the sponge and helps create a tender texture.
- 1 teaspoon vanilla extract: Adds a warm, fragrant note that enhances the chocolate flavor.
- 1/3 cup all-purpose flour: Provides structure to the sponge without weighing it down.
- 1/4 cup unsweetened cocoa powder: Brings intense chocolate flavor and rich color to the cake.
- 1/2 teaspoon baking powder: Helps the sponge rise just enough to stay fluffy and soft.
- 1/4 teaspoon salt: Balances the sweetness and boosts the chocolate’s depth.
- 1 cup heavy whipping cream: The base for the luxuriously smooth chocolate filling.
- 1/2 cup semi-sweet chocolate chips: Melts into the filling, adding richness and intensity.
- 1 tablespoon butter: Adds creaminess and sheen to the filling.
- 1/2 cup unsalted butter (softened): For the frosting, creating a silky texture.
- 1 1/2 cups powdered sugar: Sweetens and thickens the frosting for easy spreading.
- 1/4 cup unsweetened cocoa powder: Boosts the chocolate flavor in the frosting.
- 2–3 tablespoons milk: Adjusts the frosting consistency to smooth perfection.
- 1/2 teaspoon vanilla extract: Lifts the frosting flavor with a subtle aromatic note.
- Optional decorations: Mini chocolate eggs, shredded coconut, pastel sprinkles, or edible flowers for a festive Easter touch.
How to Make Easter Chocolate Log Cake Recipe
Step 1: Preparing the Sponge
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it, ensuring your cake doesn’t stick. In a large bowl, beat the eggs and granulated sugar on high speed for 5 to 7 minutes until the mixture becomes thick, pale, and luscious. This whipping is key to the sponge’s airy texture. Add the vanilla extract to infuse the batter with a warm aroma. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until just combined, taking care not to deflate the air you’ve whipped in.
Step 2: Baking and Rolling the Cake
Pour the batter evenly into your prepared pan. Use a spatula to smooth the surface gently for even baking. Bake the cake for 10 to 12 minutes or until the top springs back lightly when touched. The sponge should be tender and springy, not dry. While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake up in the towel from the short end. This rolling while warm shapes the cake and prevents cracking. Leave it rolled and let it cool completely—patience here results in a perfectly pliable cake.
Step 3: Making the Chocolate Filling
While your cake cools, heat the heavy cream in a small saucepan just until steaming (avoid boiling). Remove from heat and stir in the chocolate chips and butter until you create a smooth, glossy ganache. Set this aside to chill until it reaches a spreadable yet thick consistency, perfect for slathering on the cake without running.
Step 4: Assembling the Log
Unroll your cooled sponge carefully. Spread the rich chocolate filling evenly over the surface, making sure to reach the edges without overloading. Then, roll the cake up again without the towel this time, sealing in the filling. Place the cake seam-side down on a serving platter for stability and a neat appearance.
Step 5: Making and Applying the Frosting
Beat the softened butter until fluffy and creamy. Gradually mix in the powdered sugar, cocoa powder, vanilla extract, and milk, adjusting the milk quantity to achieve a smooth, spreadable frosting that holds its shape beautifully. Spread this frosting all over the outside of your chocolate log, then use a fork or spatula to create rustic bark-like textures. This final step gives your cake that charming Yule log look.
How to Serve Easter Chocolate Log Cake Recipe
Garnishes
The presentation is what makes this Easter Chocolate Log Cake Recipe truly festive. Consider decorating the top with mini chocolate eggs nestled into a bed of shredded coconut to mimic Easter grass. Pastel sprinkles or edible flowers also add a whimsical, springtime vibe that will catch everyone’s eye and invite smiles before the first slice is even cut.
Side Dishes
This chocolate log pairs wonderfully with a light accompaniment to balance its richness. Fresh berries or a simple raspberry coulis bring a lovely tang and color contrast. For a cozy touch, serve alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream, which complements the dense chocolate flavors and adds a creamy freshness.
Creative Ways to Present
To elevate your Easter Chocolate Log Cake Recipe for special occasions, you might use a rustic wooden serving board or a decorative cake stand. Wrapping a pastel-colored ribbon around the platter or nestling small spring flowers at the base can turn your dessert into an Easter centerpiece. You can also slice it on a diagonal for dramatic wedges that showcase the swirled chocolate filling inside.
Make Ahead and Storage
Storing Leftovers
Store any leftover slices of this Easter Chocolate Log Cake Recipe in an airtight container in the refrigerator. The chocolate filling and frosting keep the cake moist, and it can stay fresh for up to 3 days. Just bring it to room temperature before serving for the best flavor and texture.
Freezing
If you want to make this cake ahead of time, freezing is a great option. Wrap the whole cake tightly in plastic wrap and then in foil to prevent freezer burn. Freeze for up to one month. When ready to enjoy, thaw it overnight in the refrigerator for perfectly preserved flavor and moisture.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not necessary. Allow the cake to sit out for about 15 to 20 minutes after refrigeration to soften the frosting slightly and enhance the softness of the sponge before slicing.
FAQs
Can I make the Easter Chocolate Log Cake Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just be sure to use one designed for cakes to maintain the delicate texture of the sponge.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a powdered sugar-dusted towel to help with the rolling keeps it pliable. If it cools first, the sponge can crack when you try to roll it.
Can I use dark chocolate instead of semi-sweet chocolate in the filling?
Yes, switching to dark chocolate will give a richer, slightly more intense flavor that chocolate lovers will adore, though it may be slightly less sweet.
Is it possible to add fruit to the Easter Chocolate Log Cake Recipe?
Definitely! Adding a thin layer of raspberry or orange jam under the chocolate filling adds a lovely fruity contrast that brightens the overall flavor.
What is the best way to slice the cake cleanly?
Use a sharp serrated knife and wipe it clean between cuts to avoid smearing the frosting and filling. Letting the cake chill well before slicing also helps keep the layers intact.
Final Thoughts
This Easter Chocolate Log Cake Recipe is truly a celebration of springtime joy and chocolate bliss all wrapped into one stunning dessert. Its combination of light sponge, creamy filling, and luscious frosting makes every bite a delight. I encourage you to give this recipe a try — it’s a fantastic way to make your Easter gathering extra special with a homemade dessert that guests will rave about. Happy baking and even happier tasting!
Print
Easter Chocolate Log Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours (including cooling and chilling)
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
This Easter Chocolate Log Cake is a delightful festive dessert featuring a light cocoa sponge rolled with a rich chocolate cream filling and covered in a luscious chocolate frosting. Perfectly moist and decadent, it’s decorated with mini chocolate eggs and pastel sprinkles to celebrate the season in style.
Ingredients
For the sponge cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the chocolate filling:
- 1 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon butter
For the chocolate frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional decorations:
- Mini chocolate eggs
- Shredded coconut
- Pastel sprinkles
- Edible flowers
Instructions
- Prepare the sponge cake batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs and granulated sugar using an electric mixer for 5–7 minutes until the mixture is thick and pale. Add vanilla extract. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture until just incorporated, careful not to overmix.
- Bake the sponge cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10–12 minutes or until the surface springs back when lightly touched. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and then gently roll the cake up with the towel from the short end. Let it cool completely while rolled up.
- Prepare the chocolate filling: Heat the heavy cream in a small saucepan over medium heat until it starts to steam but does not boil. Remove from heat and stir in the semi-sweet chocolate chips and butter until fully melted and smooth. Chill this mixture in the refrigerator until it thickens to a spreadable consistency.
- Assemble the cake: Unroll the cooled cake carefully and spread the chocolate filling evenly over the entire surface. Re-roll the cake without the towel this time and place it seam-side down on your serving platter.
- Make the chocolate frosting: Using a mixer, beat the softened butter until light and fluffy. Gradually add powdered sugar, cocoa powder, vanilla extract, and milk, mixing until the frosting is smooth and spreadable.
- Frost and decorate: Spread the chocolate frosting over the outside of the log. Use a fork to create a textured bark-like pattern on the surface. Decorate with mini chocolate eggs, shredded coconut as grass, pastel sprinkles, or edible flowers to give it a festive Easter look.
- Chill before serving: Refrigerate the cake for at least 30 minutes to set the frosting and ensure easier slicing. Slice into 10–12 servings and enjoy your festive Easter chocolate log cake!
Notes
- For a fruitier twist, add a thin layer of raspberry or orange jam beneath the chocolate filling before rolling the cake.
- This cake can be prepared a day ahead and stored refrigerated overnight to allow flavors to blend fully.
- Make sure to sift dry ingredients to avoid lumps and ensure a light sponge texture.
- Use a kitchen towel dusted with powdered sugar to prevent the cake from sticking while rolling.
