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Easter Chocolate Log Cake Recipe

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  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/easter-chocolate-log-cake-recipe/