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Chocolate Log Cake

A rich and moist chocolate cake rolled with creamy filling, dusted with powdered sugar, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Treat
Cuisine: Bakery, Swiss
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 large large eggs
  • 120 g granulated sugar
  • 100 g all-purpose flour
  • 40 g cocoa powder
  • 40 g unsalted butter, melted
For the filling
  • 1 cup heavy cream
  • 100 g dark chocolate, melted
For dusting
  • to taste powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a 10×15 inch baking tray with parchment paper.
Mixing Ingredients
  1. In a bowl, beat the eggs and granulated sugar together until thick and pale, about 5-7 minutes.
  2. In another bowl, sift together the flour and cocoa powder.
  3. Fold the dry ingredients into the egg mixture and gently add the melted butter.
Baking and Rolling
  1. Pour the batter into the prepared tray and bake for 12-15 minutes.
  2. Remove from the oven, turn the cake out onto a powdered sugar-dusted kitchen towel, and peel off the parchment paper.
  3. Roll the cake with the towel and let it cool.
Filling and Decorating
  1. Whip the heavy cream until soft peaks form, then fold in the melted chocolate.
  2. Unroll the cooled cake, spread the chocolate cream mixture evenly, and roll it back up.
  3. Dust the top with powdered sugar before serving.

Notes

Store in an airtight container in the refrigerator for 3-4 days or freeze for up to a month. Thaw in the refrigerator overnight before serving.