I have made Log cakes that are Buche Noels for Christmastime. But now I wanted to try a log cake that resembled a tree trunk.
It’s made the same way, but It’s actually easier to assemble. You don’t have to cut off any pieces and re-attach.
You only have to slice the cake in half lengthwise, and roll it up one piece at a time with the second piece rolled on top of the first.
When it’s done, it’s such a beautiful and delicious cake!
Recipe:
4 eggs, separated
2/3 cup Sugar
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup flour
1/4 cup Dutch Processed Cocoa
1 tsp baking powder
1/4 tsp salt
Buttercream:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/3 cup Dutch Processed Cocoa
3 cups powdered sugar
1/2 tsp vanilla extract
Chocolate Ganache:
1 cup dark chocolate chips
1/2 cup heavy cream
Directions:
Separate egg whites from the yolks. Whisk the whites in a standing mixer until stiff peaks form. Place egg whites in a separate bowl.
In the standing mix beat egg yolks until light and frothy.
Add oil, sugar and vanilla. Add in dry ingredients. Detach the bowl from the mixer. Add egg whites to the mixture. Use a rubber spatula and fold in the whites. Don’t over mix.
Spray a 12×18 baking sheet with cooking spray. Line it with parchment paper. Press down so that the paper sticks to the pan. Spread batter onto the pan making sure the batter reaches all of the corners. Bake in a 350 degree oven for 10 minutes. Do not over bake.
Remove cake from oven. Spread out a large piece of parchment paper. Sprinkle cocoa powder on it. Immediately flip the cake over onto the parchment paper. Peel off the old paper. Roll cake up lengthwise. Place into the refrigerator to cool completely.
For the buttercream, add butter, cream cheese and powdered sugar to a Standing mixer or bowl and beat. Add cocoa and vanilla and beat until frosting is at a thick consistency.
Unroll the cake and spread frosting over the whole surface. Slice cake in half the long way, so that each piece is 18 inches long. Roll the first piece of the cake up, then connect it to the second piece and keep rolling until there is no cake left. Place it into the refrigerator for about 10-15 minutes to slightly firm up the frosting.
In a microwave safe bowl, add chocolate chips and heavy cream. Microwave for 45-50 seconds until cream is hot, but the chocolate will not look melted. Remove from the microwave and stir until the consistency is smooth.
Remove cake from the refrigerator. Use an off set spatula to completely cover the log on the outside only, with the chocolate ganache. Do not cover the top. Use the spatula to make lines in the chocolate to resemble tree bark. Place into the refrigerator until ready to serve.
Dust with powdered sugar.
