Some say the holiday season isn’t complete without a chocolate Christmas log gracing the table. This recipe promises a moist, rich, and visually stunning dessert that’s sure to impress your guests. Let’s dive into making this festive treat!
Why This Recipe Works
- The combination of cocoa powder and melted chocolate ensures a deep, rich chocolate flavor.
- A light and airy sponge cake makes rolling a breeze, preventing cracks and breaks.
- The creamy filling adds a luxurious texture contrast to the sponge.
- Decorating with chocolate bark and powdered sugar mimics a real log, perfect for holiday aesthetics.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 1 cup dark chocolate chips
- 1 tbsp powdered sugar for dusting
Equipment Needed
- 10×15 inch jelly roll pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Line the jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal. This ensures your sponge doesn’t stick and makes transferring a breeze.
Mix Dry Ingredients
In a bowl, whisk together the flour, cocoa powder, and baking powder. Sifting these ingredients prevents lumps, ensuring a smooth batter. This step is crucial for a uniform texture in your sponge.
Beat Eggs and Sugar
Using an electric mixer, beat the eggs and sugar on high speed until pale and thickened, about 5 minutes. This incorporates air, giving the sponge its light and airy texture. Tip: Room temperature eggs whip up better!
Fold and Bake
Gently fold the dry ingredients into the egg mixture until just combined. Pour into the prepared pan and spread evenly. Bake for 12-15 minutes, until the sponge springs back when touched. Avoid overbaking to keep it moist.
Roll and Fill
While still warm, roll the sponge with the parchment paper inside to set its shape. Let cool, then unroll, spread with whipped cream, and re-roll. Chill before decorating with melted chocolate to create bark texture.
Tips and Tricks
For an extra moist sponge, brush the baked cake with simple syrup before rolling. If you’re short on time, store-bought whipped cream can substitute for homemade. To achieve realistic bark, use a fork to create lines in the melted chocolate before it sets. Always chill the log before serving to ensure clean slices.
Recipe Variations
- Add a splash of rum or orange extract to the filling for a festive twist.
- Incorporate chopped nuts or dried fruit into the filling for added texture.
- Use white chocolate for the bark for a snowy effect.
- Substitute the whipped cream with chocolate ganache for a richer filling.
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend. Just ensure it’s a 1:1 replacement to maintain the sponge’s texture.
How far in advance can I prepare the Christmas log?
You can prepare the log up to 2 days in advance. Keep it refrigerated and add the powdered sugar decoration just before serving to prevent it from dissolving.
Can I freeze the chocolate Christmas log?
Yes, the log freezes well for up to a month. Wrap it tightly in plastic wrap and thaw in the refrigerator overnight before serving.
Summary
This Chocolate Christmas Log is a show-stopping dessert that combines rich chocolate flavors with a light sponge and creamy filling. Perfect for the holiday season, it’s as delightful to make as it is to eat.