Are you ready to impress your friends and family with a show-stopping dessert that's surprisingly easy to make? Then look no further! This Cadbury Chocolate Log recipe is the perfect combination of rich, decadent chocolate and a delightful, light sponge, guaranteed to be a hit at any gathering. Forget complicated patisserie techniques; this homemade cooking masterpiece is surprisingly simple, making it perfect for both beginner bakers and seasoned pros seeking a quick dinner idea or a delicious dish for a special occasion. This easy recipe will guide you step-by-step to create this irresistible treat. Let's get started!
Ingredients:
For the Chocolate Sponge:
- 4 large eggs
- 170g caster sugar
- 170g self-raising flour
- 25g cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
For the Chocolate Buttercream:
- 175g unsalted butter, softened
- 300g icing sugar, sifted
- 50g Cadbury chocolate, melted and cooled
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the Decoration:
- 100g Cadbury chocolate, grated
- Chocolate shavings (optional)
- Fresh raspberries or other berries (optional)
Instructions:
Making the Chocolate Sponge:
- Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line a 33cm x 23cm Swiss roll tin.
- In a large bowl, whisk the eggs and sugar together until pale and fluffy. This is crucial for a light and airy sponge. Take your time with this step – the more air you incorporate, the better!
- Gently fold in the sifted flour, cocoa powder, baking powder, and salt until just combined. Be careful not to overmix.
- Pour the batter into the prepared tin and bake for 12-15 minutes, or until a skewer inserted into the centre comes out clean.
- Once baked, immediately turn the sponge out onto a clean tea towel dusted with icing sugar. Carefully peel away the baking paper.
- Starting from the shortest side, tightly roll the sponge and the tea towel together. Let it cool completely.
Making the Chocolate Buttercream:
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the sifted icing sugar, beating until smooth and creamy.
- Stir in the cooled melted chocolate, milk, and vanilla extract. Beat until well combined and light and fluffy.
Assembling the Chocolate Log:
- Once the sponge is completely cool, carefully unroll it.
- Spread the chocolate buttercream evenly over the sponge.
- Starting from one end, tightly roll the sponge again.
- Place the log onto a serving plate and frost the top with remaining buttercream if desired.
Decorating the Chocolate Log:
- Sprinkle generously with grated Cadbury chocolate.
- Add chocolate shavings and fresh raspberries for an extra touch of elegance.
Tips and Variations:
- For a richer chocolate flavour, use dark chocolate in the buttercream.
- Add a teaspoon of espresso powder to the sponge batter for a mocha twist.
- Get creative with decorations! Use different types of chocolate, nuts, or sprinkles.
- If you don’t have a Swiss roll tin, you can bake the sponge in a larger rectangular baking pan and trim the edges before rolling.
- Make this ahead of time! The chocolate log can be made a day in advance and stored in the refrigerator.
Nutritional Information (per serving – approximate):
- Calories: Approximately 350-400
- Fat: ~20g
- Sugar: ~40g
- Protein: ~5g
This information is an estimate and may vary depending on the specific ingredients used.
This Cadbury Chocolate Log is a guaranteed crowd-pleaser, perfect for birthdays, holidays, or any occasion where you want to indulge in a truly delicious and easy-to-make dessert. Enjoy!