Hello World KitchenBeta
My mom's classic nostalgic heirloom dessert featuring a light, spongy chocolate cake rolled tightly with sweetened whipped cream and covered in a rich, fudge-like chocolate frosting to resemble a rustic wooden log.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.25 cup unsweetened cocoa powder (for chocolate flavor)
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 0.33 cup water
- 1 tsp vanilla extract
- 0.25 cup powdered sugar (for dusting towel)
- 1.5 cups heavy whipping cream (whipped to stiff peaks)
- 2 tbsp powdered sugar (to sweeten the whipped cream)
- 2 tbsp butter
- 2 ounces unsweetened baking chocolate ((2 squares))
- 0.25 cup milk
- 0.25 tsp salt
- 1 large egg yolk (beaten)
- 0.5 tsp vanilla extract
- 1 cup powdered sugar
Instructions
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Preheat oven to 375°F (190°C). Grease a 15.5 x 10.5 inch jelly roll pan and line it with wax paper or parchment paper, leaving a slight overhang on the edges.
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In a medium bowl, whisk together the flour, baking powder, 1/4 tsp salt, and cocoa powder.
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In a large bowl, beat the eggs and granulated sugar with a mixer on medium-high speed until thick and pale in color, about 3-5 minutes. Blend in the water and vanilla extract.
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Slowly mix the dry ingredients into the wet ingredients on low speed, just until smooth. Do not overmix.
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Pour the batter evenly into the prepared jelly roll pan, spreading it into the corners. Bake for about 12 minutes, or until the cake springs back when gently touched.
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While the cake is baking, lay a clean, thin kitchen towel flat on the counter and dust it generously with powdered sugar. Immediately turn the hot cake out onto the prepared towel. Peel off the wax paper carefully. Starting from the short end, roll the cake and towel up together. Let cool completely on a wire rack.
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To make the frosting: In a saucepan over low heat, melt the butter and unsweetened chocolate squares along with the milk. Whisk continuously until smooth.
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Remove the pan briefly from the heat. Whisk a small spoonful of the hot chocolate mixture into the beaten egg yolk to temper it, then whisk the egg yolk back into the saucepan. Return to low heat for 1 minute, stirring constantly. Remove from heat and mix in the salt, vanilla, and 1 cup of powdered sugar. Beat vigorously until smooth and spreadable. Set aside.
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Whip the heavy cream and 2 tablespoons of powdered sugar until stiff peaks form.
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Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface, leaving a small border around the edges. Re-roll the cake without the towel.
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Transfer the rolled cake to a serving platter. Frost the top and sides of the log with the chocolate frosting. Optional: run the tines of a fork through the frosting to create a bark-like texture.
Nutrition
Equipment
- 15.5 x 10.5 inch jelly roll pan
- wax paper or parchment paper
- clean kitchen towel
- electric mixer
- saucepan
- whisk
Tips & Storage
- Make sure your kitchen towel is clean and free of strong laundry detergent scents, as the warm cake can absorb odors.
- If the frosting gets too stiff while the cake is cooling, warm it gently over very low heat or microwave it for 10 seconds to make it spreadable again.
- Chill the filled and frosted cake for at least 1 hour before serving to make slicing easier.
- Storage: Store the Lincoln Log lightly covered in the refrigerator for up to 3 days. Since it is filled with fresh whipped cream, it must be kept chilled.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
