Description
A delightful rolled sponge cake filled with whipped cream and adorned with rich chocolate ganache, resembling a log for holiday celebrations.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate ganache (made from chocolate and cream)
- Powdered sugar for dusting
- Fresh cranberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan, then flour it.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale in color, about 5-7 minutes.
- Sift together the flour, cocoa powder, baking powder, and salt. Gently fold this mixture into the egg mixture in batches, being careful not to deflate the batter.
- Pour the batter into the prepared pan and spread it evenly to the corners.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, turn it out onto a clean kitchen towel that’s been dusted with powdered sugar. Roll the cake up with the towel and let it cool completely.
- For the filling, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Unroll the cooled cake, spread the cream filling evenly over the top, and then carefully roll it back up, placing the seam side down.
- Frost the top and sides of the cake with chocolate ganache to create a bark-like texture.
- Dust with powdered sugar and garnish with fresh cranberries for a festive touch. Slice and serve!
Notes
Consider adding flavor infusions or fruit layers for unique variations. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French