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Chocolate Log Cake

Chocolate Log Cake

Ask me about Christmas and I’ll tell you that you need to have a slice of Chocolate Log Cake! Create one with a twist of perfection - Chocolate sponge and Strawberry Italian Meringue filling!

 Pair it with a glass of sparkling in this season of giving! I dare say that’s it will be the best Christmas, yet.

Additional Info

  • Ingredients
    For the cake
    4Eggs
    110gSIS Caster Sugar
    65gSunshine Self-Raising Flour
    50gCocoa powder
    2 tbspHoney
    For the Strawberry Italian Meringue Buttercream filling
    227gSCS® Unsalted Butter (room temperature)
    3Eggs
    90gSIS Fine Grain White Sugar
    2 tbspWater
    1 cupFresh strawberry puree
    For the Chocolate Ganache frosting
    300gDark Chocolate (70%) (chopped)
    300gHeavy Whipping Cream
    2 tbspsSIS Fine Grain White Sugar
  • Directions
    1. Prepare the cake - Preheat your oven to 200°C.
    2. Grease and line a Swiss roll tin with baking paper covering all corners.
    3. Sift and whisk together the flour, cocoa powder and honey.
    4. With an electric whisk, whisk together the eggs and sugar until pale and frothy.
    5. Gradually add the sifted flour mixture and gently fold it in until just combined (don’t let too much air escape).
    6. Pour the batter into the tin and bake for about 10 minutes, until well-risen and firm when you touch it.
    7. Let the cake cool completely before spreading the Strawberry Italian Meringue Buttercream.
    8. Holding one end of the cake with both hands, carefully roll the cake into a log while removing the baking paper at the same time.
    9. Using a metal spatula, spread the Chocolate Ganache all over the cake and run a fork down the length of the cake to add tree bark patterns on the cake.
    10. Dust with sifted icing sugar and decorate with strawberries or your favourite plastic decorations, like reindeer and holly leaves.
    11. Prepare the Strawberry Italian Meringue Buttercream filling - Heat sugar and water in a pot and bring it to boil. Remove from heat when the sugar is fully dissolved.
    12. While boiling the sugar, beat the eggs until soft peaks form.
    13. Pour the sugar syrup from step 1 into the eggs and beat until stiff peaks form.
    14. Add in the butter and mix well.
    15. Fold in the strawberry puree, mix well and it is ready for use.

     

    Frosting

    1. Heat cream in a pot, add in sugar and bring to boil.
    2. Put the chopped chocolate into a boil and pour in the hot mixture from step 1, mix well and it is ready for use.

Baking Tips



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  • About SCS

    SCS is one of the most endeared and beloved household brands in Singapore and Malaysia.

     

    The velvety, rich, buttery and familiar taste of SCS Butter has been savoured by families since 1905! SCS Butter is 100% pure creamery butter.

     

    SCS unwavering promise to consistently deliver only the best product quality even after a century, is the key reason why it remains the most sought after butter brand for top chefs and bakers alike not just in Singapore, but in Malaysia too.

     

    With the very same goodness of premium quality dairy products, consumers can also enjoy the SCS range of premium quality products such as SCS Spreadable Butter, SCS Portion Butter, SCS Cheese Slices and SCS Cream Cheese.

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