Chocolate Log Cake
This Chocolate Log Cake features a light sponge rolled cake filled with a rich chocolate cream, making it a delightful dessert for any occasion.
Ingredients
For the Cake
- 3/4 cup all-purpose flour Halal-friendly, can substitute with cake flour for lighter texture.
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk Ensure halal.
For the Filling
- 1 cup heavy whipping cream Use halal-friendly cream.
- 1/4 cup powdered sugar
- to taste Chocolate shavings Optional for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 10×15 inch jelly roll pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a large mixing bowl, beat the eggs with granulated sugar until thick and pale, about 5 minutes using an electric mixer.
- Gradually add the dry ingredients to the egg mixture, folding gently. Then, add the milk and vanilla extract.
Baking
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and let it cool for a few minutes. Turn it out onto a kitchen towel dusted with powdered sugar.
- While warm, roll the cake up with the towel inside. Allow to cool completely.
Filling and Assembly
- While the cake is cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Unroll the cooled cake, spread the whipped cream on top, and carefully roll it back up without the towel.
- Place the rolled cake seam-side down on a serving platter and dust with powdered sugar or garnish with chocolate shavings.
Notes
Store tightly wrapped in plastic in the refrigerator for up to 3 days, or freeze for up to a month. Allow to come to room temperature before serving, or warm slightly in the microwave.