Christmas – Chocolate Log Cake
“You may end
up with extra butter cream for this recipe. Store the extra in the refrigerator
and use it to frost cupcakes!” Jasline
good-quality cocoa powder
hot, melted butter
unsalted butter, at room temperature
smooth, creamy peanut butter, at room temperature
Meringue Butter cream:
½ cup egg
whites, room temperature
½ cup unsalted
butter, diced and chilled
Grease a 9×15
inch sheet pan (0.5 inch in height), and line the bottom and the sides with
oven to 375°F.
flour and cocoa powder together thrice. Set aside.
eggs in a metal pot.
Whisk in the
sugar until combined.
Set the pot
over gentle heat and whisk constantly, until the mixture is foamy and the
is warm, that of baby’s milk.
heat and transfer the mixture into a mixing bowl.
mixture with an electric mixer on high speed until the mixture is no longer
the mixture has tripled in volume and is thick and rich.
Switch to the
lowest speed and whip for 1 minute, until the mixture leaves a trail for a
while, before merging with the mixture.
flour mixture over the egg mixture in three parts, gently folding the flour
into the egg
mixture until thoroughly combined.
There shouldn't be any flour pockets visible and do not over-mix.
Pour a couple
tablespoonfuls of cake batter into the hot, melted butter and fold until the
has been incorporated into the cake batter.
mixture back into the cake batter and fold it in gently.
cake batter into the sheet pan.
sheet pan so the batter spreads out evenly and drop it several times on the
to burst the uneven air bubbles.
Bake in the
middle rack for 10 to 15 minutes until the cake springs back when touched
and a skewer inserted into the center of the cake comes out dry.
cake is baking, sprinkle a clean tea towel with granulated / caster sugar.
When the cake
is done, remove it from the oven and set it aside for 1 minute.
sponge out onto the tea towel with sugar.
Roll up the
cake firmly from the shorter end and set it aside to cool completely.
In a medium
bowl, use an electric mixer and beat the icing sugar, butter and peanut butter
Meringue Butter cream
dark chocolate in a heatproof bowl.
heatproof bowl over a pan of simmering water, ensuring that the water do not
the bottom of the heatproof bowl.
chocolate occasionally until all the chocolate has melted.
microwave the chocolate on medium-high, checking the chocolate every 30
seconds, until the chocolate looks shiny.
chocolate until all has melted, heating it if needed.
bowl of chocolate aside to cool to room temperature, stirring occasionally.
Place the egg
whites in a different heatproof bowl.
bowl over a pan of simmering water, again ensuring that the water do not touch
Use a whisk and whisk the egg whites, adding
the sugar in 3 batches.
Whisk the egg
whites + sugar mixture until the mixture is warm like baby’s milk and that all
Test it by
dipping your fingers into the egg whites and rubbing it against your fingers to
egg whites mixture from the heat.
electric beater now, beat the egg whites mixture on high speed until the egg
had cooled down completely and the mixture is thick and glossy (stiff
whites will not slide even when the bowl is overturned.
Beat in the
unsalted butter cube by cube.
will become very watery and seems like the butter cream has failed.
all of the butter, the mixture will gradually come together and become a creamy
Add in the
cooled, melted chocolate (hot, melted chocolate may end up cooking the eggs, so
make sure it’s completely cooled!).
Beat with the
electric mixer on low speed until fully incorporated.
cooled Swiss roll.
even layer of Peanut Butter cream on the Swiss roll and roll it up to form a
Cut out a
short section of the Swiss roll at a diagonal to from the branch.
Chocolate Meringue Butter cream on one end of the branch and join it to the
remaining section of the Swiss roll.
Spread a thin
layer of Chocolate Meringue Butter cream all over the log cake.
it for 10 minutes.
even layer of the remaining Chocolate Meringue Butter cream all over the log
for 30 minutes.
Using a fork,
draw lines all over the log cake and use a skewer to draw a spiral on the ends
until ready to serve.
recipe and many more when visiting foodiebaker