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This chocolate log cake transforms any Easter celebration into a memorable feast. The combination of light chocolate sponge, velvety cream filling, and rich ganache creates a stunning dessert that's become my go-to recipe for spring gatherings.
I've made this cake countless times, and it never fails to draw gasps of admiration when served. Last Easter, my nieces helped decorate it with pastel-colored eggs, creating precious family memories.
Essential Ingredients and Selection Tips
- Eggs (room temperature): Creates structure and lightness; leaving them out for 30 minutes ensures better volume
- Granulated sugar: Provides sweetness and helps create air pockets for a fluffy texture
- Unsweetened cocoa powder: Use Dutch-processed for deeper color and smoother taste
- Heavy whipping cream: Must be very cold for optimal whipping; look for at least 36% fat content
- Dark chocolate: Choose 60-70% cocoa content for balanced flavor in the ganache
- Mini Easter eggs: Select colors that complement your table setting
Step-by-Step Instructions
- Step 1: Prepare the Sponge
- Beat eggs and sugar until triple in volume (crucial for texture). Fold dry ingredients gently to maintain air bubbles. Roll while warm to prevent cracking.
- Step 2: Create the Filling
- Chill bowl and beaters for better cream whipping. Beat until just before stiff peaks form. Spread evenly, leaving edges clear.
- Step 3: Assembly and Decoration
- Roll firmly but gently to avoid squeezing out filling. Apply ganache while slightly warm for smooth coverage. Arrange decorations before ganache sets completely.
The dark chocolate in this recipe is my personal favorite element. Growing up, my grandmother always said good chocolate was medicine for the soul, and this cake proves her right every time.
Storage and Serving
- Keeps fresh for 3-4 days when refrigerated
- Best served slightly chilled but not cold
- Can be sliced and frozen individually
Let rest at room temperature for 15 minutes before serving for optimal flavor release.
This chocolate log has become my signature Easter dessert, earning its place through years of perfecting the technique. The joy it brings to my family table makes every careful step worthwhile.
Frequently Asked Questions
- → Can I make this cake ahead of time?
- Yes, you can prepare it a day ahead. Store it in the fridge until ready to serve.
- → Can I use other decorations besides mini Easter eggs?
- Absolutely! You can use jelly beans, fresh fruit, or sprinkles as alternatives.
- → What can I substitute for heavy cream in the filling?
- You can use whipped cream for a lighter texture or coconut cream for a dairy-free option.
- → Can this cake be made gluten-free?
- Yes, simply substitute the all-purpose flour with a gluten-free baking blend.
- → How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days.