Description
This Easter Chocolate Log Cake, also known as a Yule log or Buche de Noel, is a delightful holiday dessert that brings rich chocolate flavor and festive flair to your Easter celebration. The light, spongy chocolate cake is filled with whipped cream or frosting, then rolled into a log shape and covered with a decadent chocolate ganache. Perfect for an Easter dessert table or a springtime treat!
Ingredients
Scale
For the Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup boiling water
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Ganache:
- 1 cup heavy cream
- 8 oz semisweet or dark chocolate, chopped
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
Optional Garnishes:
- Powdered sugar (for dusting)
- Chocolate shavings or curls
- Mini Easter candies or chocolate eggs
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, and lightly grease the paper with cooking spray.
- Mix the Cake Batter: In a large bowl, beat the eggs with the granulated sugar using an electric mixer on high speed for 5-7 minutes, or until the mixture is pale and fluffy. Add the vanilla extract and mix until incorporated.
- Add Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt together in a separate bowl. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared pan and spread it into an even layer. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Roll the Cake: While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the towel. Carefully peel off the parchment paper. Starting from one end, gently roll the cake up with the towel. Let it cool completely in this rolled position.
- Prepare the Filling: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to over-whip.
- Prepare the Ganache: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth. Add the butter and vanilla extract, and stir until the ganache is shiny and fully combined. Let it cool slightly.
- Assemble the Cake: Once the cake is completely cooled, gently unroll it. Spread the whipped cream filling evenly over the cake, leaving a small border around the edges. Re-roll the cake, carefully removing the towel as you go.
- Frost the Cake: Place the rolled cake seam-side down on a serving platter. Pour the ganache over the top of the cake, spreading it to cover the entire surface. Use a spatula to create bark-like textures if desired, mimicking a log’s appearance.
- Garnish and Serve: Garnish with powdered sugar, chocolate shavings, or mini Easter candies, such as chocolate eggs, for a festive touch. Slice and serve!
Notes
- The cake can be made a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving.
- For a lighter version, you can fill the cake with whipped cream and fresh berries.
- If you prefer, you can also use a buttercream frosting instead of whipped cream for the filling.
- For a more decadent treat, add a drizzle of chocolate syrup or caramel sauce when serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 32g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg