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This rolls the warm sponge cake up in a towel immediately after baking, before it has a chance to cool and firm up, which trains it into a curved shape so it can be unrolled, filled, and re-rolled later without cracking. Dragging a fork through the chocolate ganache once it's spread over the outside is the classic technique that creates the log's signature bark-like texture.
Per serving
320kcal
Calories
5g
Protein
Prep Time
45 min
Cook Time
12 min
Servings
10 people
Difficulty
hard
34g
Carbs
19g
Fat
2g
Fiber
25g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 190°C (375°F) and line a rimmed baking sheet with parchment paper.
Whisk together the flour, cocoa powder, baking powder, and salt in a bowl.
In a separate bowl, beat the eggs and sugar together until pale and thickened, about 5 minutes.
Gently fold the dry ingredients into the egg mixture until just combined.
Spread the batter evenly onto the prepared baking sheet.
Bake for 10 to 12 minutes, until the cake springs back when lightly touched.
While still warm, invert the cake onto a clean towel dusted with powdered sugar, peel off the parchment, and roll the cake up in the towel from the short end. Let cool completely while rolled.
For the filling, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Gently unroll the cooled cake, spread the whipped cream filling evenly, then re-roll without the towel.
For the ganache, heat the cream until steaming and pour over the chopped chocolate, letting it sit for 2 minutes before stirring until smooth.
Let the ganache cool slightly until spreadable, then cover the rolled cake with it.
Use a fork to drag lines through the ganache to create a bark-like texture.
Chill for at least 30 minutes before slicing and serving.
Roll the Cake While Still Warm: This trains it into a curved shape while it's flexible, so it can later be unrolled, filled, and re-rolled without cracking apart. Don't Overbake the Sponge: A thin sponge like this bakes quickly, and overbaking will make it too dry and prone to cracking when rolled. Drag a Fork Through the Ganache: This classic technique creates the log's signature bark-like texture once the ganache has cooled to a spreadable consistency.
This usually happens if the cake was overbaked and became too dry, or if it wasn't rolled up while still warm and flexible, so try rolling it immediately after baking, even before it's fully cooled.
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