Nothing says celebration like a rich, indulgent chocolate log cake, and this Easter version is pure magic! Imagine a soft, chocolatey sponge rolled up with a luscious creamy filling, all wrapped in a velvety chocolate ganache. It’s a showstopper of a dessert that’s surprisingly simple to make, and trust me, once you take that first bite, you’ll wonder why you didn’t make it sooner. So grab your apron and let’s bake something unforgettable!

Why You’ll Love Easter Chocolate Log Cake

Name: Easter Chocolate Log Cake
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: French
Ingredients: 4 large eggs; 100g (½ cup) granulated sugar; 80g (⅔ cup) all-purpose flour; 20g (¼ cup) cocoa powder; 1 teaspoon baking powder; ½ teaspoon salt; 1 teaspoon vanilla extract; 200g (7 oz) dark chocolate, chopped; 200ml (¾ cup) heavy cream; 50g (¼ cup) unsalted butter; Mini chocolate eggs; Chocolate shavings; Powdered sugar for dusting; Edible Easter sprinkles

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for Easter gatherings, birthdays, or just because you’re craving chocolate.

Budget-Friendly: Uses simple pantry staples, so you don’t have to splurge on fancy ingredients.

Quick and Easy: While it looks impressive, this cake is surprisingly simple to make with just a few key steps.

Customizable: Add different fillings like whipped cream, fruit, or even a hint of coffee for a flavor twist.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients

Here’s the magic of this chocolate log cake—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:

Chocolate Sponge Cake

Eggs: The foundation of a light, airy sponge. They give the cake its structure and richness.

Sugar: Adds sweetness and helps create that soft, tender crumb.

Flour: The base that brings everything together. A little goes a long way!

Cocoa Powder: The secret to a deep, chocolatey flavor.

Baking Powder: Gives the cake a nice lift, keeping it fluffy.

Salt: Just a pinch enhances the chocolate flavor.

Milk: Adds moisture and makes the sponge soft and pliable for rolling.

Butter: Brings richness and a melt-in-your-mouth texture.

Filling

Heavy Cream: Whipped to perfection for a light, fluffy center.

Powdered Sugar: Sweetens the filling just enough.

Vanilla Extract: A touch of warmth and depth of flavor.

Chocolate Ganache

Dark Chocolate: Melted into a smooth, glossy topping.

Heavy Cream: Creates that silky, luxurious texture.

Butter: Gives the ganache a rich, velvety finish.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures even baking and the perfect cake texture.

Make the Sponge Cake

In a mixing bowl, beat the eggs and sugar until pale and fluffy. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold everything together until just combined. Stir in the milk and melted butter until smooth.

Bake the Cake

Line a baking sheet with parchment paper and pour in the batter, spreading it evenly. Bake for about 12 minutes, or until the cake is set and springs back when lightly touched.

Roll the Cake

While the cake is still warm, carefully roll it up with the parchment paper. This prevents cracking later when filling.

Prepare the Filling

Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently unroll the cake and spread the filling evenly over the surface.

Roll and Chill

Re-roll the cake (without the parchment) and place it seam-side down on a serving plate. Refrigerate while preparing the ganache.

Make the Ganache

Heat the heavy cream until hot but not boiling. Pour over the chopped chocolate and let sit for a minute. Stir until smooth and glossy, then mix in the butter.

Decorate and Serve

Spread the ganache over the rolled cake and use a fork to create a bark-like texture. Let it set before slicing and serving.

Nutrition Facts

Servings: 8

Calories per serving: 320

Preparation Time

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

How to Serve Easter Chocolate Log Cake

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

Serve with fresh berries for a burst of freshness.
Add a scoop of vanilla or caramel ice cream for an extra indulgence.
Dust with powdered sugar or cocoa powder for a decorative touch.
Garnish with chocolate shavings or Easter-themed decorations for a festive look.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Use room-temperature eggs for a fluffier sponge.
Don’t overbake the sponge, or it will be difficult to roll.
Roll the cake while warm to prevent cracks.
If cracks appear, don’t stress! The ganache will cover them beautifully.
Refrigerate the log for at least an hour before serving for the best texture.

FAQ

Can I make this cake ahead of time? Yes! You can prepare it a day in advance and store it in the fridge.

What can I use instead of heavy cream for the filling? Try mascarpone cheese or Greek yogurt for a different twist.

Can I freeze the cake? Absolutely! Wrap it tightly in plastic wrap and freeze for up to a month.

How do I prevent the cake from cracking? Roll it while warm and handle it gently when filling and decorating.

Can I use milk chocolate instead of dark chocolate? Yes, but the ganache will be sweeter.

What if I don’t have cocoa powder? You can substitute melted chocolate, but the texture will be slightly different.

How long should I chill the cake before serving? At least an hour for the best flavor and texture.

Can I add coffee to the cake? Definitely! A bit of espresso powder enhances the chocolate flavor.

What’s the best way to store leftovers? Keep it in an airtight container in the fridge for up to 3 days.

Can I make this gluten-free? Yes! Use a gluten-free flour blend for a similar result.

Conclusion

Easter Chocolate Log Cake is the perfect festive treat that looks impressive but is surprisingly simple to make. Whether you’re sharing it with family, bringing it to a gathering, or just indulging in some chocolatey goodness for yourself, this cake is sure to be a hit. So go ahead, give it a try, and let this delightful dessert become a part of your Easter traditions!

Easter Chocolate Log Cake

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Author: ikram
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Print Recipe

Description

This Easter Chocolate Log Cake is a rich and indulgent Swiss roll-style dessert perfect for Easter celebrations. Made with a soft and airy chocolate sponge, filled with a creamy chocolate ganache, and decorated with festive Easter toppings like mini eggs, chocolate shavings, and pastel sprinkles, this dessert is sure to impress!

Instructions

Preheat Oven & Prepare Pan:
- Preheat the oven to 180°C (350°F).
- Line a 10×15-inch (25×38 cm) baking tray with parchment paper.
Make the Chocolate Sponge:
- In a bowl, whisk eggs and sugar until pale and fluffy.
- Sift in flour, cocoa powder, baking powder, and salt. Gently fold to combine.
- Add vanilla extract and mix lightly.
- Pour the batter into the prepared tray and spread evenly.
- Bake for 10-12 minutes until the sponge is set but still soft.
Roll the Cake:
- Lay a clean kitchen towel on a flat surface and dust it with cocoa powder.
- Once the cake is out of the oven, invert it onto the towel, peel off the parchment paper, and roll it tightly from the short end.
- Let it cool completely while rolled to prevent cracking.
Prepare the Chocolate Ganache:
- Heat the heavy cream until hot but not boiling.
- Pour over the chopped chocolate and let sit for 1 minute. Stir until smooth.
- Add butter and mix until glossy. Let it cool slightly.
Assemble the Cake:
- Unroll the cooled sponge and spread a thin layer of ganache inside.
- Roll it back up tightly and place it on a serving platter.
- Spread the remaining ganache over the log and create a bark-like texture using a fork.
Decorate & Serve:
- Sprinkle with powdered sugar for a snowy effect.
- Garnish with mini chocolate eggs, chocolate shavings, and sprinkles.
- Refrigerate for at least 1 hour before slicing.

Notes

For a lighter filling, swap the ganache for whipped cream.
Let the ganache set slightly before spreading for easier frosting.
Use a serrated knife for clean slices.

Nutrition

Serving Size: 1 slice
Calories: ~290 kcal
Sugar: 25g
Sodium: 80mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg