Name: Easter Chocolate Log Cake
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: French-inspired
Ingredients: Eggs: 4 large; Granulated Sugar: 1/2 cup; All-Purpose Flour: 1/2 cup; Cocoa Powder: 1/4 cup; Baking Powder: 1 teaspoon; Salt: 1/4 teaspoon; Heavy Cream: 1 cup; Powdered Sugar: 2 tablespoons; Vanilla Extract: 1 teaspoon; Dark Chocolate: 6 ounces; Butter: 2 tablespoons; Mini Chocolate Eggs or Sprinkles: For decoration

Jump to Recipe·Print Recipe

There’s something magical about Easter mornings, when the scent of melted chocolate and vanilla fills the air, and laughter floats through the kitchen. This Easter Chocolate Log Cake captures that joy perfectly — a luscious, cocoa-rich sponge rolled with silky chocolate cream and dressed in a glossy ganache that glimmers like a spring afternoon. It’s decadent yet comforting, festive yet familiar, and let me tell you, it’s worth every bite.

Behind the Recipe

Growing up, Easter was always about togetherness and sweet surprises. My grandmother used to make a chocolate log cake that looked like a piece of art, covered in delicate curls of chocolate and tiny pastel eggs. Over the years, I’ve recreated that memory with my own twist — lighter sponge, creamier filling, and a hint of espresso for depth. This cake isn’t just dessert; it’s a centerpiece, a tradition, and a conversation starter.

Recipe Origin or Trivia

The chocolate log cake, or bûche de Noël, is traditionally a Christmas dessert with French roots. However, many bakers have embraced it for Easter, giving it a spring makeover. Swapping snowflakes for blossoms and holly for mini eggs, the Easter version celebrates renewal and joy. Its rolled shape symbolizes the circle of life, making it a fitting addition to any Easter table.

Why You’ll Love Easter Chocolate Log Cake

This cake is a showstopper with a heart of pure indulgence. Here’s why it’ll win you over:

Versatile: Perfect for Easter, but also stunning for birthdays, brunches, or any celebration.
Budget-Friendly: Uses simple pantry staples like cocoa, eggs, and sugar.
Quick and Easy: The sponge bakes in just minutes, and the rest is pure fun to assemble.
Customizable: Add nuts, berries, or even a splash of orange zest for a twist.
Crowd-Pleasing: Everyone from kids to grandparents will adore it.
Make-Ahead Friendly: You can prepare it the night before and let it chill.
Great for Leftovers: It stays moist and delicious even after a day or two in the fridge.

Chef’s Pro Tips for Perfect Results

A little insider advice goes a long way when crafting a flawless chocolate log.

Use room temperature eggs to ensure maximum volume in your sponge.
Roll the sponge while warm (using a towel) to prevent cracks later.
Sift your cocoa powder for a smooth, airy texture.
Chill the cream filling slightly before spreading so it holds shape.
Slice with a hot knife for clean, bakery-worthy servings.

Kitchen Tools You’ll Need

To make this stunning dessert effortless, here’s what you’ll want nearby:

Mixing Bowls: For whipping eggs, cream, and mixing batters.
Electric Mixer: Helps achieve that fluffy sponge texture.
Baking Tray (10×15-inch): The perfect size for rolling.
Parchment Paper: Prevents sticking and makes rolling easier.
Offset Spatula: For spreading fillings smoothly.
Wire Rack: To cool your sponge evenly.

Ingredients in Easter Chocolate Log Cake

This cake is a harmony of chocolatey notes, creamy textures, and soft sponge layers. Here’s everything you’ll need:

Eggs: 4 large — Provide structure and lightness to the sponge.
Granulated Sugar: ½ cup — Sweetens and stabilizes the batter.
All-Purpose Flour: ½ cup — Gives body to the sponge.
Cocoa Powder: ¼ cup — The soul of the cake, offering deep chocolate flavor.
Baking Powder: 1 teaspoon — Adds lift to keep the sponge airy.
Salt: ¼ teaspoon — Balances the sweetness.
Heavy Cream: 1 cup — For a rich, velvety filling.
Powdered Sugar: 2 tablespoons — Lightly sweetens the filling.
Vanilla Extract: 1 teaspoon — Adds warmth and aroma.
Dark Chocolate: 6 ounces — Used in the ganache for glossy richness.
Butter: 2 tablespoons — Gives the ganache its silky finish.
Mini Chocolate Eggs or Sprinkles: For decoration and festive charm.

Ingredient Substitutions

Sometimes the pantry runs low — here’s how to stay on track.

Flour: Use almond flour for a gluten-free option.
Heavy Cream: Try coconut cream for a dairy-free twist.
Dark Chocolate: Substitute with semi-sweet chips.
Butter: Use margarine or coconut oil if needed.
Vanilla Extract: Swap with almond extract for a nutty note.

Ingredient Spotlight

Cocoa Powder: The heart of the log, giving that deep, bittersweet chocolate tone that defines every bite.
Heavy Cream: Adds luscious softness to the filling, balancing the intensity of cocoa with delicate sweetness.

Instructions for Making Easter Chocolate Log Cake

Now let’s bring it all together step by step.

Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Line a 10×15-inch baking tray with parchment paper.
Combine Ingredients:
In a large bowl, beat eggs and sugar until pale and fluffy. Sift in flour, cocoa, baking powder, and salt. Fold gently to keep the batter airy.
Prepare Your Cooking Vessel:
Pour the batter evenly into the lined tray and spread it with a spatula.
Assemble the Dish:
Bake for 10–12 minutes, or until the sponge springs back when touched. Lay a clean kitchen towel on a surface, dust it with powdered sugar, and invert the cake onto it. Roll it up with the towel and let it cool.
Cook to Perfection:
Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Unroll the sponge and spread the cream evenly, then roll it back up.
Finishing Touches:
Melt dark chocolate with butter to create ganache. Pour over the log, letting it drip naturally. Chill for at least 30 minutes.
Serve and Enjoy:
Garnish with mini eggs or sprinkles. Slice and serve with a smile.

Texture & Flavor Secrets

The true magic lies in the contrast: the featherlight sponge against the silky cream, the bittersweet ganache melting into every bite. Each forkful offers a dance of textures — soft, creamy, slightly fudgy, and oh-so-decadent.

Cooking Tips & Tricks

Here are a few extra nudges for success:

Always let your sponge cool before adding filling to avoid melting.
Whip your cream just until soft peaks form — overwhipping makes it grainy.
For a glossy ganache, stir gently and avoid overmixing.

What to Avoid

Even pros slip up sometimes, so here’s what to watch out for:

Rolling a cold sponge — it’ll crack.
Overbaking the cake — dries it out fast.
Spreading hot ganache — it’ll melt the cream layer underneath.

Nutrition Facts

Servings: 8
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

Make-Ahead and Storage Tips

You can make this cake a day ahead and refrigerate it. Keep it tightly covered to maintain moisture. For longer storage, freeze (ungarnished) for up to 2 weeks, then thaw in the fridge before glazing. Leftovers? Slice and store in airtight containers.

How to Serve Easter Chocolate Log Cake

Serve this beauty on a pastel platter, dusted with cocoa or powdered sugar. Pair it with a dollop of whipped cream, or a scoop of vanilla ice cream for extra indulgence. A few chocolate eggs scattered around add a festive touch.

Creative Leftover Transformations

Turn leftover slices into chocolate trifle layers, crumble them into parfaits, or use them to make cake pops — every bite still tastes like Easter.

Additional Tips

To keep your log smooth, wrap it tightly in parchment while chilling. If you want more shine, brush a little warm syrup before pouring ganache. And always serve it slightly chilled for the perfect bite.

Make It a Showstopper

Add edible flowers, pastel sprinkles, or a dusting of gold powder to transform your Easter Chocolate Log Cake into the centerpiece of your celebration.

Variations to Try

Mocha Log: Add espresso powder to the sponge for a rich, coffee twist.
Berry Bliss: Fill with raspberry cream for a fruity surprise.
Nutty Delight: Sprinkle chopped hazelnuts over the ganache.
White Chocolate Dream: Replace the ganache with white chocolate glaze.
Mint Chocolate Swirl: Add a touch of mint extract to the filling.

FAQ’s

Q1. Can I make this cake gluten-free?
A1. Yes, simply replace the flour with almond or gluten-free flour blend.

Q2. How long does it last in the fridge?
A2. Up to 3 days when covered well.

Q3. Can I freeze it?
A3. Absolutely, wrap it tightly and freeze for up to 2 weeks.

Q4. My cake cracked while rolling — what can I do?
A4. Hide the cracks under ganache, they’ll never know!

Q5. Can I use milk chocolate instead of dark?
A5. Yes, though it’ll be sweeter and milder in flavor.

Q6. What’s the best way to roll it neatly?
A6. Use a towel dusted with powdered sugar and roll it gently while still warm.

Q7. Can I make it dairy-free?
A7. Use coconut cream and dairy-free chocolate.

Q8. Should I refrigerate before serving?
A8. Yes, chilling helps the layers set beautifully.

Q9. Can I add fruit inside?
A9. Absolutely, thin-sliced strawberries or raspberries work perfectly.

Q10. What kind of cocoa works best?
A10. Unsweetened Dutch-processed cocoa gives the richest flavor.

Conclusion

And there you have it — your Easter Chocolate Log Cake, rich with nostalgia, glossy with chocolate, and filled with love. Whether it graces your family brunch or finishes a festive dinner, this cake brings sweetness to every celebration. Trust me, you’re going to love this one.