Best Chocolate Log Cake Recipes

PUMPKIN CHOCOLATE CHIP CAKE WITH BEURRE NOISETTE BUTTERCREAM FOR THE YULE LOG TREE STUMP

Steps:

• Preheat the oven to 350 degrees F and grease two 9-inch round cake pans.
• In a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the vanilla. Add the eggs one at a time, beating after each addition. Mix in the pumpkin puree.
• In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture and mix until thoroughly incorporated. Stir in the chocolate chips.
• Divide the batter between the pans and bake until a toothpick inserted in the center of each comes out clean, 25 to 30 minutes. Let cool for 10 minutes before flipping onto wire racks to cool completely. Spread the Beurre Noisette Buttercream on the top of one of the cake rounds and top with the other.
• Melt the butter in 1-quart saucepan over medium heat. Continue cooking, stirring occasionally and watching closely, until the butter turns golden brown, 5 to 7 minutes. Remove from the heat. Cool completely.
• Combine the browned butter, confectioners' sugar and vanilla in a medium bowl. Beat at medi-um speed, gradually adding enough heavy cream for the desired spreading consistency.

LOG CABIN CHOCOLATE CAKE

Steps:

• Combine flour, cocoa, salt, baking soda and sugar.
• Make a well in the center of the mixture.
• Add the oil, coffee, eggs and vanilla.
• Blend together.Beat until smooth.
• Bake at 375°F for 1 hour.

CHOCOLATE CHRISTMAS LOG (COOKIE CAKE)

Steps:

• Whip 1 1/2 c of cream add sugar to taste (1/4- 1/2 cup).
• Put a teaspoonful of sweetened whipped cream on a cookie, top with another cookie.
• Add another teaspoonful and another cookie.
• Repeat.
• Place on one end of a flat rectanglar serving dish (or plate), with the cookies vertical.
• Put a teaspoonful of cream on a cookie and add it to the end.
• Repeat until all the cookies and cream are used in a log shape.
• Coat with remaining cream and cover lightly in plastic wrap.
• Refrigerate at least overnight.
• When ready to serve, whip remaining cream and sweeten.
• Recoat the log with the whipped cream and decorate with chocolate shavings.
• To serve, cut on the diagonal.
• For darker frosting color, add 1/3 cup unsweetened peanut butter to whipped cream mixture.

CHOCOLATE YULE LOG CAKE

Steps:

• Heat oven to 400ºF.
• Melt white chocolate as directed on package; spread into 11x8-inch rectangle on parchment-covered baking sheet. Melt 1 oz. semi-sweet chocolate as directed on package. Drop in small spoonfuls over white chocolate; swirl gently with knife. Refrigerate until ready to use.
• Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Combine flour, baking powder and 1/4 cup cocoa powder. Beat egg whites in medium bowl with hand-held mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating constantly until stiff peaks form.
• Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Add flour mixture; mix well. (Mixture will be thick.) Add 1/3 of the beaten egg whites; stir gently just until blended. Gently stir in remaining egg whites. Spread onto bottom of prepared pan.
• Bake 8 to 10 min. or until top of cake springs back when touched in center. Carefully run knife around edges to loosen cake. Sprinkle clean kitchen towel evenly with 2 Tbsp. of the remaining cocoa powder. (For best results, do not use a terrycloth towel.) Invert cake onto prepared towel; carefully peel off paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, melt remaining semi-sweet chocolate; cool slightly.
• Mix cream cheese and powdered sugar in medium bowl until blended. Add melted chocolate; mix well. Stir in 3 Tbsp. coffee. Gently stir in COOL WHIP. Unroll cake; remove towel. Brush cake with remaining coffee. Reserve 1 cup cream cheese mixture for later use; spread remaining cream cheese mixture onto cake. Reroll cake.
• Place filled cake, seam side down, on platter. Cut 2-inch-thick diagonal slice off one end of cake roll; place on top of cake as shown in photo, securing to cake roll with some of the reserved cream cheese mixture. Frost cake with remaining cream cheese mixture, leaving cut cake slice unfrosted as shown in photo. Cut white chocolate sheet into 3x1-1/2-inch pieces. Insert into cream cheese frosting on cake as shown in photo. Use kitchen shears to trim marshmallows to resemble mushrooms as pictured; sprinkle with remaining cocoa powder. Use to garnish cake.

STUMP ON A LOG CHOCOLATE CAKE

Steps:

• MOCHA FROSTING: Combine all the ingredients together in a bowl and then slowly add milk, (adding more if necessary). Mix until well blended to a smooth consistency. Refrigerate til needed.
• CHEESECAKE FILLING: Place chocolate chips in small microwave-safe bowl. Microwave 30 seconds; stir. If necessary, microwave at an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.
• Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended. Refrigerate until needed.
• CAKE: Preheat oven to 350°F Line the bottom of a rimmed cookie sheet with parchment paper.
• In small bowl, combine flour, cocoa, baking powder and salt. Set aside.
• In large bowl, beat eggs, sugar, and vanilla until thick and creamy, about 4 minutes. Beat in flour mixture and melted butter. Spread in prepared pan and bake 10-14 minutes or until done.
• Sprinkle a clean kitchen towel generously with confectioners sugar. Immediately invert cake onto towel. Gently peel off parchment paper. Roll warm cake from the long end with towel inside. Place seam side down on wire rack to cool.
• Unroll cake. Stir cheesecake filling and spread onto cake within 1/2" of edges. Roll back up using the towel to help guide a good seal (like making sushi with a bamboo sheet). Cover with plastic wrap. Refrigerate for one hour, seam side down.
• ASSEMBLY: Cut of 1/4" of each end. Cut off 1/3 of an end of the cake on the diagonal. Place the longer piece onto the platter you will be serving on. Place the short end on the side of the long piece to resemble a log with a thick branch sticking out.
• Stir frosting to get it creamy again as this will make it easier to frost the cake. Spread frosting all over the cake with frosting except the ends. Using the tines of a fork, create the bark of the tree. Keep cake refrigerated.

CHOCOLATE LOG CAKE

Steps:

• Chocolate Sponge:
• Whisk eggs with sugar, at high speed, until the eggs have tripled in size and becames thick and airy.
• Fold in the flour and cocoa powder.
• Spread on a baking tray, with parchment paper.
• Bake in oven 200C for about 5 minutes.
• Ganache:.
• Boil the cream in saucepan. Pour the cream unto the chopped cooking chocolate, and stir slowly, until all the chocolate has melted and smooth.
• Cool in refrigerator.
• With a knife, trim the sides of the sponge to shape a rectangle or square. Sprinkle the sponge cake with some thin sugared syrup to keep the cake moist. Spread a thin layer of ganache of the sponge, leaving half an inch on the wide side to roll the cake.
• Roll tightly using a parchment paper to aid you. Cover the log with ganache, and top with chocolate dipped cherries.