Chocolate Log Cake

hey hey hey!! 🙂

It has been waaaaaay too long since I even touched an oven since I left for my trip in Asia ( which was great thanks for asking) 😛

So, I missed a very important birthday and had to find a way to be forgiven.. The birthday boy’s request was a chocolate log cake and that is what he got!


For the swiss roll

125gr sugar

4 eggs (separate yolks and whites)

60 gr butter, soft

100gr flour

1 tsp baking powder

1 tbsp warm water

For the filling

300 gr thickened cream

Chocolate buttercream (mix together 150gr butter, 180gr melted chocolate, 200 gr icing sugar)

To start, turn on the oven at 180°.

Whisk sugar and egg yolks till fluffy and pale then add the flour, baking powder and the butter and put aside.

With clean whisks, work on the egg whites till soft peaks form then combine a bit at the time with the rest of the mix.

Cover a tray with parchment, pour the mix and spread to cover the whole tray as evenly as possible. Place in the oven for 12 minutes.

Place a new, and larger, piece of parchment on the counter. Take out the baked cake sheet, let it rest for a minute and then transfer it on the new parchment. I just took out the cake from the tray, placed the new paper on top and flipped it. Slowly, roll the cake with the paper so it’s easy to roll it and avoids cracking when its cool and filled with cream.

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While the roll is cooling down, whisk up the buttercream by combining all the ingredients together. Just make sure the butter is SOFT and the melted chocolate is in fact COOL, otherwise it will all melt away. After which you can whisk the thickened cream. I did the whole jar cuz I’m a fatty 🙂


Unroll the cake. Spread some of the buttercream inside, not too much a very thin layer will suffice. Then put as much cream as you like. It will most likely come out the sides but it can be cleaned up so no worries.

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Roll the cake again. Help yourself with the parchment just make sure it doesn’t roll in the cake!


Usually there are jagged/uneven ends so you would cut them to make a more even shape.

Cover the roll with the rest of the buttercream and smooth it as much as you can. Make sure to cover everything don’t want to miss a spot 🙂


With a fork draw some wavy lines on the roll to make it look like a tree trunk/log.


As a final touch, lightly dust with icing sugar (snowy effect, this is usually a Christmas treat).


And voilà.



Ciao for now! xox

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