Chocolate Log – Spongy, Divinely Chocolaty with fudge icing

Devinely rich in taste, yet light and spongy in texture, this beautiful chocolate sponge roll is dangerously addictive!

Gurenteed to be  light and spongy and at the same time rich with delicious, chocolate fudge icing that would melt sweetly in  your mouth; this is an instant hit in the tea time treats.

It is unbelievably easier to make this than any other cake, as it takes less than 5 mins to fix the sponge batter.  Also, the ingredients used in this cake are very simple and could be found in your kitchen cupboard at anytime.

Top tip : If you make the icing in advance and store in the fridge in an air tight plastic box, you can save even more time.

To make this cake you will need the following ingredients:

 Plain flour  220 g
 Soft brown sugar (you can use normal white caster sugar in place of this)  225 g
 Eggs  3
 Chocolate powder  2 tbsp
 Baking powder  1/2 tsp

Set the Oven

  • Pre heat the oven to 180 C

Beat it

  • Seperate the egg whites and yolks
  • Beat egg whites for 2 mins using an electric hand mixer, high speed, until it gives peaks

  • Add sugar in three times while beating in high speed for 1 min (Never drop all the sugar at once)

  • Now add the egg yolks. Beat for 1 min

  • Add Vanilla, two pinches of salt
  • Add chocolate powder, baking powder and flour together and seive on to the cake

  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake it

  • Spread the batter in the tray
  • Lift and drop the tray twice on the kitchen top to set the batter even
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare the parchment paper for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.

Ice it (Recipe for Fudge icing is given below)

  • Once the cake is cooled off,  open it flat on a tray
  • Spread a thick layer of  fudge icing
  • Sprinkle some icing sugar on top
  • Roll out gently

  • Spread a generous amout of fudge icing on the top using a spatula

  • Scrape horizontical lines using a fork
  • Cut the sides off
  • Refrigirate for 2 hrs

  • Decorate with Strawberries or chocolate chips
  • Place in the fridge to set at least an hour
  • Take out from the fridge before 1/2 hr of serving.
  • Ready to devour with delight!

To make chocolate fudge icing you will need

 Icing sugar 1/2 cup
Double cream 1/4 cup
Margerine or spread 50 g
Milk chocolate buttons 110 g
Cocoa powder 3 tbsp

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  • In a small glass bowl place chocolate drops, butter and double cream.
  • Place a wider pan on stove and fill it with hot water.
  • Dip the glass bowl into the wide pan.
  • Stir slowly until chocolates melt along with butter and cream.
  • If the chocolates are hard, heat up the pan with water under very light flame.
  • Add sieved icing sugar and cocoa powder.
  • Take out from the pan and stir until you are left with a creamy chocolaty melt.
  • Leave to cool.
  • If the consistancy is too thick, heat up in the microwave for 5 seconds.
  • Ready to ice any cake

chocolate fudge cake

Chocolate Fudge Cake – A velvety chocolaty cake for any occassion

cake Oozing with creamy chocolate melts, this fudge cake will set your mouth watering, Just by seeing before you take a bite out of it!  You can make the fudge cream on the previous day and store it in the fridge to make the process easier and quicker.  Just heat up the fudge in the microwave for 10 seconds to melt and pour over the cake.  Easy !!!

This cake could be served as a dessert after an elaborated supper. Your guests will love to relax on the sofa and indulge in this divine treat  while listening to some Jazz.  And you will not fail to sigh in contentment and pride !!!

Three cheers to this beauty!!!

cake2-300x223 What you need:

Self raising flour 300 g
Butter/Margarine/Stork spread 300 g
Caster sugar 300 g
Eggs 5
Baking powder 1 tsp
Cocoa powder 4 tbsp
Salt 2 pinches  (a must)
Lemon 1 tsp
Double cream 2 tbsp
 Milk  1 tbsp

Let’s make it: Set the oven to 180 C . (Temperature conversion for ovens is given under Tips)

  • Beat butter and sugar together until creamy,  using an electric hand mixer.  This will take approximately  3 mins. Make sure you beat clockwise.
  • Add eggs, one at a time. Make sure you beat well after each addition.
  • Add vanilla essence,  lemon juice, salt and beat for two rounds.
  • Mix baking powder,  flour and cocoa powder and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add double cream and milk.  Mix all together.
  • Line up a baking tray with parchment paper and spoon the batter into the baking tray and flatten with a spatula.
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try.
  • Pop it in to the oven for 20-30 mins depending on your oven.
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take it out from the oven and let it rest for 10 mins.
  • Slowly remove from the tray and place it on a cooling rack.  Let the cake cool down completely.
  • Dip a long bread knife in hot water, wipe clean and slice the cake into two slices.  Cut the cake into four and then slice if you find it is difficult to slice the full cake.
  • Your cake must cool off completely to lay fudge on top.  This will take upto 2 hrs.

Let’s make the Fudge now. Get the following ingredients ready:

 Icing sugar 1/2 cup
Double cream 1/4 cup
Butter/Stork spread 50 g
Milk chocolate buttons 110 g
Cocoa powder 3 tbsp

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  • In a small glass bowl place chocolate drops, butter and double cream.
  • Place a wider pan on stove and  fill it with  hot  water.
  • Dip the small glass bowl into the wide pan.
  • Stir slowly until chocolates melt along with butter and cream.
  • If the chocolates are hard, heat up the pan with water under very light flame.
  • Add sieved icing sugar and cocoa powder.
  • Take out from the pan and stir until you are left with a creamy chocolaty melt.
  • Leave to cool.
  • With the help of a flat knife or spatula pat the creamy chocolate melt onto the bottom layer of the cake.  Place the top layer, remove the upper crust with a help of a long knife and press down softly so that both layers stick together properly.
  • Pour chocolate cream on the  top layer.  Let it slide from top and drip down.
  • Sprinkle some decorative sprinkles or you can simply shave a  white chocolate to have nice white curly shaves on top.
  • Enjoy !