Chocolate Log Cake Roll

chocolate Log Cake.00 00 02 38.Still004 结果 pinit
chocolate Log Cake.00 00 02 38.Still004 结果 pinit
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Chocolate Log Cake Roll

Difficulty: Beginner Cook Time 32 mins Total Time 32 mins
Cooking Temp: 302  °F Servings: 2
Best Season: Suitable throughout the year

Description

Chocolate Log Cake Roll, also known as a Bûche de Noël, is a traditional holiday dessert that features a rich chocolate sponge cake rolled with a creamy filling and decorated to resemble a yule log. This cake is perfect for festive celebrations, offering both visual appeal and delectable flavor.

The chocolate sponge cake batter is made from flour, cocoa powder, sugar, eggs, and butter, whipped until light and fluffy. The batter is spread onto a baking sheet and baked until just set, then cooled slightly.

Once the cake is baked and cooled, it is spread with a rich filling such as chocolate ganache, whipped cream, or buttercream. The cake is carefully rolled up, creating a spiral of cake and filling that looks as beautiful as it tastes.

The exterior of the log cake roll is frosted with chocolate buttercream or ganache to create the appearance of bark. A fork or knife is used to create texture, and the ends of the log are often cut at an angle to mimic a sawed log. Decorative elements such as meringue mushrooms, marzipan holly leaves, and a dusting of powdered sugar add to the festive look.

The result is a cake that is rich, moist, and visually stunning, perfect for holiday celebrations. Chocolate Log Cake Roll is a beloved tradition during the holiday season, offering a luxurious and festive dessert.

Ingredients

Cooking Mode Disabled

Cake base

Filling

Topping

Instructions

  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix well vegetable oil and milk. Sift in cake flour and cocoa powder and mix well. Mix in egg yolks and set aside.
  3. Preheat the oven to 150℃(302℉). Line the baking tray (28*28*2.6cm) with parchment paper or baking mat.
  4. Take the egg white out of the fridge. Add in lemon juice, vanilla extract and sugar; use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it in to the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined.
  5. Pour all the batter into the baking tray. Smooth it out and give it a tap or two. Send into the oven to bake for 32 minutes. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  6. In a clean bowl, bring together chocolate chips and heavy cream. Microwave it for one or two minutes. Mix to melt the chocolate chips. Transfer into a piping bag. Let set in the fridge to cool for 30 minutes.
  7. In a clean bowl, bring together heavy cream and sugar. Use a hand mixer to beat until stiff peaks form.
  8. Spread the whipped cream on to one side of the cake. Smooth it out and roll the cake up in to a cake roll. Slice the cake into two shorter logs. Pipe on the ganache and garnish with some sugar sprinkles.

11Inch Square Cake Pan

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: chocolate log cake roll, log cake roll, chocolate cake roll
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