Christmas log
Description
Homemade dessert for tea. A light, soft, and tender chocolate sponge cake combined with creamy buttercream and chocolate glaze. Despite appearing complex, this cake is very easy to make. The sponge turns out so soft that it can be easily rolled into a roulade. The cake can be decorated with berries and mint leaves.
Instructions
- 1
Step 1
Place the eggs into the mixer bowl and beat for about 5 minutes until fluffy. Add the cake mix, pour in the water and vegetable oil. Mix on low speed for 30 seconds, then continue mixing at medium speed for another minute.
- 2
Step 2
Pour the batter onto a baking sheet lined with parchment paper and place in a preheated oven at 175-180 degrees. Bake for 15 minutes.
- 3
Step 3
Line a towel with foil or parchment paper, remove the sponge cake from the pan and transfer it onto the towel, sprinkle with sugar, and roll it up. Do this slowly to prevent the cake from cracking. Let the roll sit for 1 hour to cool.
- 4
Step 4
Pour 0.5 cup of cream into a bowl, place in the microwave for 1–1.5 minutes, then remove the bowl and add the chopped chocolate and corn syrup. Stir and let it sit for 3 minutes. Add vanilla and refrigerate for 1 hour.
- 5
Step 5
Whip the cream with a cup of powdered sugar until stiff peaks form.
- 6
Step 6
Carefully unroll the towel, spread the biscuit with buttercream, and roll the cake back into a roll. Place the roll onto parchment paper or plastic wrap, cover the entire surface with chocolate glaze, and after a few minutes, run the tines of a fork along the roll to create wavy patterns.
- 7
Step 7
Leave the finished cake for another 30 minutes, then refrigerate for a couple of hours.