Christmas Log
A delightful roll cake with rich chocolate flavors and fluffy whipped cream, perfect for holiday celebrations.
Ingredients
Cake Base Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs At room temperature.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Filling and Frosting Ingredients
- 1 cup heavy cream Can substitute with coconut cream for dairy-free option.
- 2 tablespoons powdered sugar
- Chocolate ganache Chocolate ganache (for frosting)
- Marzipan mushrooms and decorations (optional) For garnish.
Instructions
Preparation
- Start by gathering all your ingredients, ensuring they are at room temperature. Sift the dry ingredients to avoid lumps.
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
Making the Cake Base
- Sift the flour, cocoa powder, baking powder, and salt to combine.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy (around 5-7 minutes).
- Gradually fold in the dry ingredients and then the vanilla extract gently.
- Pour the batter into the prepared jelly roll pan and spread evenly.
Baking and Cooling
- Bake in the preheated oven for 12-15 minutes until the cake springs back when lightly touched.
- Let the cake cool for a few minutes, then invert it onto a towel dusted with powdered sugar and peel off the parchment.
- Roll the cake while it’s warm and let it cool completely for about 30 minutes.
Filling and Decorating
- Whip the heavy cream with powdered sugar until soft peaks form.
- Gently unroll the cooled cake, spread the whipped cream over it, leaving a small border around the edges, then re-roll the cake.
- Frost the outside of the cake with chocolate ganache and decorate with marzipan or any desired decorations.
Notes
Ensure proper cooling before unrolling to prevent the cake from cracking. Roll the cake while warm for best results.