This fabulously traditional recipe for How to Bake a Christmas Chocolate Log is perfect for the Holidays, even as a host/hostess gift.
I found this spectacular recipe in an eBook called A Cornish Grandmother’s Family Favourites available on Amazon.
In this eBook, the Chocolate Christmas Log recipe uses the same chocolate cake base as its recipe for Hulda’s Chocolate Cake.
Christmas Chocolate Log:
She likes to use this recipe a lot because it is quick, easy and reliable. It makes a good size cake and you can turn it into a ‘gateaux’ for a dessert with a rich icing and cream and/or jam sandwich layer.
This recipe uses a cup as a measure, which holds 200 ml or about 0.42 US pints of water.
Type: Cake Recipe
Prep Time: about 15 to 20 min
Bake Time: 20 min
Yield: ~ 12 slices
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- ½ cup cooking oil
- ¾ cup castor sugar
- ½ cup water
- 3 egg yolks
- 1 cup plain flour
- pinch of salt
- ¼ cup cocoa – NOT drinking chocolate
- 3 rounded tsp baking powder
- 3 egg whites
In addition to the ingredients from Hulda’s Chocolate Cake recipe, you need the following.
- Separate yolks and whites of eggs. Whip egg whites until stiff, put to one side.
- Blend sugar, oil and water.
- Put cup of flour, baking powder, salt and cocoa in a bowl and then fold into sugar, oil and water mixture. Beat for 5 minutes.
- Stir in the egg yolks. Beat again.
- Finally fold in the whipped egg whites.
- Line or grease jelly roll or Swiss roll pan.
- Preheat the oven to 190 C/170 C fan/375 F/gas mark 5.
- Pour cake batter into the pan, and bake for around 20 minutes until sponge is firm to touch in the centre.
- Put the cake mixture into Swiss roll tin. Bake for 20 minutes.
- Make butter icing by creaming the butter until soft, then gradually beating in the sugar.
- When finished baking, tip out the cake from the tin onto a sheet of greaseproof paper sprinkled with caster sugar.
- Spread butter icing over the surface.
- Using the greaseproof paper, roll up the sponge into a log. Trim the ends. Use these pieces to add bumps on the log that look like branches.
- Cover with melted plain chocolate.
- When the chocolate has set, shake icing sugar over the log. Decorate with a robin and holly.
This cake was not only absolutely beautiful & life-like, it was so richly delicious with a light, fluffy cake, chocolate coating and smooth, butter cream icing.
You will really love this ebook – A Cornish Grandmother’s Family Favourites – and you can find it on Amazon:
This Christmas Chocolate Log is sure to please & is a wonderful host/hostess gift to bring when visiting family & friends over the Holidays!
- National Dessert Day: How to Bake Fudge Chiffon Cake
- How to Bake Sponge Cake: National Boston Cream Pie Day
- How to Bake Chocolate Mayonnaise Cake: National Chocolate Day
- How to Bake Christmas Oatmeal Frosties
- How to Bake Chiffon Cake: National Cake Day