Description
A rich and soft chocolate cake that looks like a log, perfect for the holiday table.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 8 oz dark chocolate, chopped
- 1 cup powdered sugar
- Butter for greasing
- Decorative elements (optional: sugared cranberries, meringue mushrooms)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan. Line with parchment paper and grease the paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until large and thick. Add in the vanilla extract.
- Gradually fold the dry ingredients into the egg mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 12-15 minutes or until the cake springs back when touched.
- Once done, turn the cake onto a kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up in the towel. Cool completely.
- For the filling, whip the heavy cream and mix in sugar to taste.
- Unroll the cooled cake and spread the filling evenly. Roll the cake back up and chill for about 30 minutes.
- For the ganache, melt the dark chocolate and heavy cream together over low heat, stirring until smooth.
- Remove the cake from the refrigerator, cover with ganache, and decorate with sugared cranberries or meringue mushrooms as desired.
- Slice and serve.
Notes
Grease the pan well to prevent sticking. Chill the rolled cake before covering with ganache.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French