Chocolate Christmas Log Cake

Name: Chocolate Christmas Log Cake
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 6
Cuisine: Christmas
Ingredients: 110 g Caster Sugar; 65 g Self Raising flour; 50 g Cocoa Powder; 4 Eggs; 2 Tbsp Honey; 3 Eggs; 1 cup Strawberry Puree; 225 g Unsalted Butter; 90 g Fine Grain White Sugar; 2 Tbsp Water; 300 g 70% Dark Chocolate; 300 g Heavy Whipping Cream; 2 Tbsp Fine Grain White Sugar

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Level

easy

Cooking

15 min

Preparation

90 min

Ingredients

Servings

Cake
Caster Sugar	110 g
Self Raising flour	65 g
Cocoa Powder	50 g
Eggs	4
Honey	2 tbsp
Strawberry Italian Meringue Buttercream Filling
Eggs	3
Strawberry Puree	1 cup
Unsalted Butter room temperature	225 g
Fine Grain White Sugar	90 g
Water	2 tbsp
Chocolate Ganache Frosting
70% Dark Chocolate chopped	300 g
Heavy Whipping Cream	300 g
Fine Grain White Sugar	2 tbsp

How to cook

Prepare the strawberry Italian meringue buttercream filling

Prepare the sugar syrup by heating the sugar and water in a pot and bring it to boil - remove from heat when the sugar is fully dissolved.
In a separate bowl, beat the eggs until soft peaks form.
Pour the cooled sugar syrup into the eggs and beat until stiff peaks form.
Add in the butter and mix well.
Fold in the strawberry puree, mix well and set aside.

Prepare the chocolate ganache frosting

Heat cream in a pot, add in sugar and bring to boil.
Put the chopped chocolate into a bowl and pour in the cream mixture, mix well and set aside.

Prepare the cake

Preheat your oven to 200°C.
Grease and line a Swiss roll tin with baking paper covering all corners.
Sift and whisk together the flour, cocoa powder and honey.
In a separate bowl, whisk together the eggs and sugar until pale and frothy.
Gradually add the sifted flour mixture and gently fold it into the wet ingredients until just combined - do not let too much air escape.
Pour the cake batter into the tin and bake for about 10 minutes, until well-risen and firm when you touch it.

Assemble and serve

Let the cake cool completely before spreading the strawberry Italian meringue buttercream.
Holding one end of the cake with both hands, carefully roll the cake into a log while removing the baking paper at the same time.
Using a metal spatula, spread the chocolate ganache frosting all over the cake.
Run a fork down the length of the cake to add tree bark patterns on the cake.
Dust with sifted icing sugar and decorate with strawberries or your favourite plastic decorations, like reindeer and holly leaves.