Recipe: Christmas Log Cake (chocolate swiss roll+chocolate whipped cream+chocolate ganache)

When Christmas was around the corner, I got an order from my friend to make a Christmas log cake for her company’s Christmas feast. So I got this recipe from woodlandbakeryblog.com and made a few changes to it. For more visual information, please go to the website and take a look at the video. It was a tedious 4 part process, and if you are looking for shortcuts, just skip the ganache part :P I got these christmas toppers at Sunlik Trading, which was quite costly, but worth it as I couldn’t find them elsewhere.

Overall, it was a good cake. Who could resist a swiss roll? Soft, moist and sweet. The combination of cream and ganache was a great one too, not too sweet, and it has a full blast of chocolate flavour. Definitely worth a try!

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Christmas Log Cake Recipe

Chocolate Roulade

  • 7 egg yolks (126g)
  • 1/2 cup + 2tbsp white sugar
  • 7 egg whites (210g)
  • 2 tbsp white sugar
  • 60g cake flour
  • 3 tbsp cocoa powder

Directions:

  1. Preheat oven to 190C/375F.
  2. Using an electric mixer, whisk egg yolks while gradually adding sugar, until ribbon stage*. Set aside.
  3. In another clean bowl using clean whisks, whisk egg whites until frothy, then gradually add 2 tbsp of sugar.
  4. Continue whisking until egg whites form medium peaks. DO NOT over mix them.
  5. Fold in egg whites into egg yolk mixture gently. Be careful not to deflate too much air. A few white streaks left is fine as you still have to mix in your dry ingredients.
  6. Sift in cake flour and cocoa powder, mix well.
  7. Bake in a 12×18 inch pan for about 12-15 minutes.

*Ribbon stage means that when you lift your electric mixer up, the mixture runs back into the bowl like a ribbon. And if you make an ‘8’ pattern on the bowl, it takes about few seconds before the mixture disappears into the bowl. Also, the mixture must be really thick, and very pale yellow in colour.

Simple Syrup

  • 1/4 cup water
  • 1/4 cup sugar

Directions:

  1. Over low fire, boil sugar + water for about 5 mins, or until temperature of liquid has reached 230F. The colour will be pale yellow like diluted honey.

Chocolate Whipped Cream (adapted from joyofbaking.com)

  • 1 cup cold heavy whipping cream
  • 4 tbsp icing sugar
  • 6 tbsp cocoa powder

Directions:

  1. Prepare heavy whipping cream in a clean bowl.
  2. Sift in sugar and cocoa powder.
  3. Using and electric mixer, beat until it achieves firm peaks.

Chocolate Ganache

  • 175g semisweet chocolate chips (I use Hersheys)
  • 355ml heavy whipping cream

Directions:

  1. In a saucepan, bring the cream to a boil, and pour over the bowl of chocolate chips.
  2. Let it sit for about 5 minutes before stirring it well.

Assembling the cake

  1. When chocolate roulade is cooled, brush a layer of simple syrup over the surface. Then spread a thin layer of whipped cream over.
  2. Roll it gently and tightly into a swiss roll.
  3. Cut away the sides, and into 3 parts. 1 long, 2 short (slanted on one side).
  4. Assemble the shape accordingly, and apply a crumb coat to it. Place it in the freezer for about 1/2 hour.
  5. Once ready, pour chocolate ganache over assembled cake until fully covered.
  6. Using a fork, create the bark texture.
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