Ingredients
Scale
- 4 large eggs, separated
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate, chopped
- ¾ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment paper
- Sift together flour, cocoa powder, and salt in a medium bowl
- Beat egg yolks with ½ cup sugar until pale and thick, then beat in vanilla
- In separate bowl, beat egg whites until soft peaks form, then gradually add remaining sugar
- Gently fold dry ingredients into yolk mixture, then carefully fold in beaten egg whites
- Spread batter evenly in prepared pan and bake for 10-12 minutes
- Immediately invert hot cake onto cocoa-dusted kitchen towel and roll up to cool
- Whip cream with powdered sugar and vanilla for filling, then spread on unrolled cake
- Roll cake back up and prepare chocolate ganache by pouring hot cream over chopped chocolate
- Spread ganache over log and create bark texture with a fork before chilling
Notes
- Use room temperature eggs for best volume
- Roll the cake while still warm for easier shaping
- Chill assembled log before decorating for cleaner cuts
- Try variations like coffee, peppermint, or mocha flavors
- Store in refrigerator for up to 3 days or freeze undecorated log for 1 month
- Prep Time: 30 minutes
- Cook Time: 12 minutes