Chocolate Log

The traditional French Christmas cake and a must have on the Kiwi Christmas dessert list.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 2hours 30 mins Servings: 6-8
  • 3 eggs

    ½ cup caster sugar

    ½ tsp vanilla essence

    25g butter, melted

    1 Tbsp hot water

    2 Tbsp cocoa

    ¼ cup Edmonds standard flour

    1 tsp Edmonds baking powder

    icing sugar

    FILLING AND ICING:

    jam and whipped cream

    Chocolate Butter Icing

  • 1. Preheat the oven to 200˚C. Lightly butter a 20 × 30cm sponge roll tin and line the base and 2 sides with a piece of baking paper. 

  • 2. Beat the eggs, sugar and vanilla until pale yellow and very thick and fluffy. About 10 minutes.

  • 3. Fold through the melted butter and hot water, and then sift on the flour, cocoa and baking powder. Fold gently through until the mixture is smooth and has no streaks. 

  • 4. Pour the mixture into a greased and lined 20 × 30cm sponge roll tin and bake for 10 to 12 minutes or until the cake springs back when lightly touched. While the cake is baking put a piece of baking paper on the bench, dusted with icing sugar. 

  • 5. Turn the cake onto the baking paper and spread it thinly with jam, then roll it up from a short side, using the baking paper to help it roll.

  • 6. Leave the roll wrapped in the paper until cold, then unroll it and fill with whipped cream. 


  • 7. Reroll and either dust with icing sugar or cocoa, or spread it with chocolate butter Icing. Use a fork to make bark patterns in the icing and dust again with icing sugar to represent snow on the log. Chill for at least an hour before serving. 

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