A chocolate sponge cake with cream is rolled up and covered in chocolate frosting to resemble a log. Decorate with candy for a beautiful Christmas dessert.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
540 Calories
Recipe Instructions
Step 1
Sift together flour, cocoa, baking powder, and salt.
Step 2
Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.
Step 3
Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.
Step 4
Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.
Step 5
Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold 1/3 of beaten egg whites into batter. Fold in remaining egg whites. Spread batter in prepared pan; smooth top.
Step 6
Bake cake in the preheated oven until set, 12 minutes.
Step 7
Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of the edges. Re-roll cake. Place, seam-side down, on a serving plate.
Step 8
For the frosting: In a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.
Step 9
For the garnish: Dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll out marzipan to 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy!
