Chocolate Log

Our long awaited recipe for Chocolate Log, with two flavours of sponge cake and lots of double cream. This recipe is set to the music of the fabulous band Experimental Dental School, who have loads of great songs so check them out!

Here are the the ingredients you'll require:

Vanilla Sponge Ingredients:

4 Eggs

100g Self-Raising Flour

100g Caster Sugar

1 tsp Vanilla Essence

Chocolate Sponge Ingredients:

4 Eggs

65g Self-Raising Flour

100g Caster Sugar

40g Cocoa Powder

Plain Cream Filling:

300ml Double Cream

Chocolate Cream Icing:

100ml Double Cream

65g Dark Chocolate

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Bake the sponges in a pre-heated oven at 200C for roughly 10-15 minutes until cooked through and the vanilla sponge is golden brown.

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For detailed written instructions click through the steps at the foot of this text. Below are a summary of the instructions:

• Into a large mixing bowl add four eggs and whisk until light and fluffy
• Sieve 100g of self raising flour into the whisked eggs
• Add 100g of caster sugar and 1 tsp of vanilla extract
• Carefully fold the sugar and flour into the whisked eggs
• In a fresh bowl break a further four eggs
• Sieve 65g of self raising flour and 40g of cocoa powder into the whisked eggs
• Add 100g of caster sugar
• Carefully fold the cocoa, sugar and flour into the whisked eggs
• Take two shallow baking trays 25cm x 35cm
• Line the trays with baking paper
• Pour the plain cake mix into on tin and chocolate mix into the other
• Spread the mix evenly into the four corners of the tray
• Bake both cakes at 200 degrees C for between 10 and 15 minutes
• Whisk 300ml of double cream until stiff
• Place a further 100ml of double cream on a very low heat in a sauce pan
• Break 65g of dark chocolate into pieces and add to the warmed double cream in the sauce pan
• Stir until chocolate has melted into the double cream
• Whisk the chocolate double cream until stiff
• Trim the four edges of the two sponge cakes and release the cake from the baking paper
• Flip the plain sponge over and place on a fresh piece of baking paper
• Spread two thirds of the plain double cream evenly onto the cake
• With both hands start off by very tightly turning the short edge over into a tight roll
• Continue until the entire length of the cake is rolled
• Once complete, wrap the baking paper and place the cake in the fridge for 10 minutes
• Take the chocolate sponge cake, flip over and place on a fresh piece of baking paper
• Spread the remaining third of the plain double cream evenly over this cake
• Take the plain sponge out of the fridge after it's 10 minutes
• Place it at one end of the freshly creamed chocolate sponge and roll so that the chocolate sponge becomes an outer layer to the cake
• Where the two short ends of the chocolate sponge meet each other carefully trim
• Roll the cake over so that it sits on it's freshly cut flat base
• Now with a sharp knife trim both ends of the cake to tidy them up
• The final step, adding the chocolate double cream icing to the outer layer of the chocolate log
• With a spatula spread the chocolate double cream all around the outside of the cake
• Your chocolate log is complete and ready for serving

Into a large mixing bowl add four eggs and whisk until light and fluffy

Sieve 100g of self raising flour into the whisked eggs

Add 100g of caster sugar and a teaspoon of vanilla extract

Carefully fold the sugar and flour into the whisked eggs

Into a fresh bowl break a further four eggs

Sieve 65g of self raising flour and 40g of cocoa powder into the whisked eggs

Add 100g of caster sugar

Carefully fold the cocoa, sugar and flour into the whisked eggs

Take two shallow baking trays 25cm x 35cm

Line with baking paper that is the same width as the internal space of the baking tray and longer than it's length

Into one tray pour the plain cake mix and pour the chocolate mix into the other

Spread the mix evenly into the four corners of the tray

Bake both cakes at 200 degrees C for between 10 and 15 minutes

Whisk 300ml of double cream until stiff (this will require some patience and endurance)

Place a further 100ml of double cream on a very low heat in a sauce pan

Break 65g of dark chocolate into pieces and add to the warmed double cream in the sauce pan

Stir until chocolate has melted into the double cream

Whisk the chocolate double cream until stiff (again this will require some patience and endurance)

Trim the four edges of the two sponge cakes and release the cake from the baking paper by slowly peeling it (maybe with the help of a knife)

Flip the plain sponge over and place on a fresh piece of baking paper

Spread two thirds of the plain double cream evenly onto the cake

Now the bit that requires a little concentration, rolling the cake

With both hands start off by very tightly turning the short edge over into a tight roll

If possible start with a nice tight roll though remain conscious of how the cake is handling being rolled as you don't want the cake to tear

Once the roll is going it should get easier

Continue until the entire length of the cake is rolled

Once complete, wrap the baking paper that the cake is sitting on around the rolled cake and place the cake in the fridge for 10 minutes

Now take the chocolate sponge cake, flip over and place on a fresh piece of baking paper

Spread the remaining third of the plain double cream evenly over this cake (as there is less cream this will create a thinner layer)

Take the plain sponge out of the fridge after it's 10 minutes

Place it at one end of the freshly creamed chocolate sponge and roll so that the chocolate sponge becomes an outer layer to the cake

Where the two short ends of the chocolate sponge meet each other carefully trim the chocolate sponge so that the cake can sit on a flat base

Roll the cake over so that it sits on it's freshly cut flat base

Now with a sharp knife trim both ends of the cake to tidy them up

The final step, adding the chocolate double cream icing to the outer layer of the chocolate log

With a spatula spread the chocolate double cream all around the outside of the cake

Your chocolate log is complete and ready for serving