Chocolate Log/Yule Log #christmasbaking

Name: Chocolate Log/Yule Log #christmasbaking
Total time: 1200 s
Yield: 1 - Chocolate s
Cuisine: Kenyan
Ingredients: 2/3 cup All-Purpose Flour; 1/4 cup Cocoa Powder; 1/3 cup Granulated Sugar; 4 Eggs; 1 teaspoon Vanilla essence flavoring; 1/2 cup cream frosting; Cream frosting: 1/4 cup cream & 2 Tbspn Icing sugar; Chocolate Buttercream:; 1 cup Icing sugar, 1/4 cup Butter & 1/8 cup Cocoa powder

Amari Baking Center @cook_9907770

Nairobi

Simple Chocolate sponge cake with cream filling and chocolate buttercream frosting perfect for Holiday baking ^_^

Amari Baking Center @cook_9907770

Nairobi

Simple Chocolate sponge cake with cream filling and chocolate buttercream frosting perfect for Holiday baking ^_^

Saved

Ingredients

15-20 mins

1 - Chocolate s

2/3 cupAll-Purpose Flour
1/4 cupCocoa Powder
1/3 cupGranulated Sugar
4Eggs
1 teaspoonVanilla essence flavoring
1/2 cupcream frosting
Cream frosting: 1/4 cup cream & 2 Tbspn Icing sugar
Chocolate Buttercream:
1 cupIcing sugar, 1/4 cup Butter & 1/8 cup Cocoa powder

Saved

Steps

15-20 mins

1

Pre-heat oven to 180 ºC or 350 ºF. Then grease & line a rectangular baking/sheet pan with grease-proof paper (You can also just grease & dust with flour).
2

Measure & sift the flour and cocoa powder into a medium bowl twice and set aside.
3

Put eggs and sugar into a large bowl and beat them using a mixer (8 mins) or with a whisk for about 8 - 10 minutes. The mixture should at least double in size/volume.
4

Sift the flour & cocoa mixture onto the beaten sugar and egg mixture in two parts and fold in gently but quickly.
5

Pour the sponge mixture onto the rectangular pan and spread it evenly.
6

Bake for about 15 to 25 minutes until sponge is still soft and baked well. It should spring lightly when pressed gently with your fingers.
7

Remove the sponge cake and allow it to cool in the pan for about 5 minutes. Place a piece of parchment/grease-proof paper on your work table; the length of the sponge you have baked. Sprinkle the parchment paper with some icing sugar.
8

Overturn the sponge you’ve baked onto the parchment paper on your work table with sugar. If the edges of the sponge have browned and hardened a little bit; take a bread knife and trim the edges a bit. Now roll up the sponge cake into a roulade and leave it sitting that way for about 20 mins.
9

Beat your chilled cream until fluffy; add icing sugar and beat to sweeten.
10

Unroll the chocolate sponge roulade and then apply a layer of the cream frosting in the middle. Slowly roll it back up, being careful not to have it crack.
11

Place the roulade on a tray or large cake board with the finished edge at the bottom. Take a bread knife and slice about a quarter off of the sponge, make sure to do it diagonally. Fit the small sponge piece on the side to form a log shape.
12

Chocolate Buttercream: Beat icing sugar, cocoa and butter together till creamy and well mixed.
13

Apply a layer of chocolate buttercream frosting on the top of the chocolate sponge roulade; then take a fork and make ‘bark lines’ using the tines of the fork on top of the frosting. You can choose to garnish with 2 or 3 cherries and some fondant leaves or clean green leaves. Enjoy! ^_^