Chocolate Log With Fudge Icing

Divinely rich in taste, yet light and spongy in texture, this beautiful chocolate sponge roll is just the right yummy treat for any occasion.

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 any time.

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

Ingredients needed:

 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

  • Preheat the oven to 180 C

Cream the batter

  • Separate 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 (do not 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

  • 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 the parchment paper
  • Sprinkle some water on to the lining parchment 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.

Recipe for fudge icing

What you need to make fudge:

 Icing sugar1/2 cup
Double cream1/4 cup
Margarine or spread50 g
Milk chocolate buttons110 g
Cocoa powder3 tbsp

Make the fudge:

  • In a small glass bowl, add chocolate drops, butter and double cream
  • Place a wider pan on the stove and fill it with hot water and keep the flame to the minimum
  • Dip the glass bowl into the wide pan
  • Stir slowly until chocolates melt along with butter and cream
  • 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 consistency is too thick, heat up in the microwave for 5 seconds
  • Your silky smooth icing is ready to go on the cake!

Ice the cake

  • 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 amount of fudge icing on the top using a spatula
  • Scrape horizontal lines using a fork
  • Cut the sides off
  • Refrigerate 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!

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