Chocolate Log Cake with Unsalted Butter

For the chocolate sponge:

60g all-purpose flour

21g unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon espresso powder (optional)

½ teaspoon fine sea salt

4 large eggs, seperated

133g granulated sugar

75g All Things Butter Unsalted Butter, melted and slightly cooled

1 teaspoon vanilla extract

For the cream filling:

240 ml cold heavy whipping cream 

3 tablespoons (24 g) powdered sugar

1 teaspoon vanilla extract

For the ganache:

200 g semi-sweet or dark chocolate, cut into chunks

200 ml heavy cream

1 tablespoon All Things Butter Unsalted Butter, melted (optional, helps add extra shine)

Step 1: Make the chocolate sponge

Preheat your oven to 350°F (175°C) and line a 15x10-inch baking tray with parchment paper and grease the parchment.

Step 2

In a bowl, sift together the flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.

Step 3

In a separate large bowl (or stand mixer), beat together the eggs and sugar on high speed for 5 minutes, until the mixture becomes pale, thick, and tripled in volume.

Step 4

Mix in the vanilla extract briefly. Using a rubber spatula, gently fold the dry ingredients into the egg mixture, being careful not to overmix.

Step 5

Drizzle the cooled melted butter into the bowl and fold carefully until fully incorporated. The batter should remain light and airy.

Step 7 

Pour the batter into the prepared pan and smooth the top. Bake for 10-12 minutes, or until the top springs back lightly when touched.

Step 8

Lightly dust a clean counter with cocoa powder. Immediately invert the hot cake onto the surface and carefully peel off the parchment paper.

Step 9

Starting from a short end, gently roll the cake up. Let it cool completely in this rolled shape (this prevents cracks later).

Step 10

Once cooled, carefully unroll the sponge, spread your prepared whipped cream filling evenly over the surface and re-roll. Chill for at least 1 hour before slicing or decorating.

Step 11: Make the cream filling

Pour the cold heavy cream into a mixing bowl. Start beating on medium speed until it begins to thicken. Once soft peaks form, add the powdered sugar and vanilla. 

Step 12

Continue beating until the cream holds firm peaks but still looks smooth and silky. Don’t overwhip, or it’ll turn grainy.

Step 13

Spread evenly over your cooled chocolate sponge before rolling. You can also reserve a little to decorate the outside.

Step 14: Make the ganache

Chop the chocolate into small pieces and place in a heatproof bowl. In a small saucepan, heat the cream until hot but not boiling.

Step 15

Pour the hot cream over the chocolate and let rest for a minute then mix until fully combined and smooth. 

Step 16

Add in the melted butter and mix until combined and glossy. Let cool for 5-10 minutes, then pour over the rolled cake.