Naked Chocolate Log

Chocolate Log

Been busy with the little one recently and hard to find time for myself. When come to baking, always look for simple recipe. Something quick and easy yet able to satisfy my craving for cake. The original recipe was to make plain swiss roll, I made some adjustment and subbed some flour with cocoa powder for this cake.

Ingredients:
4 large eggs
80g castor sugar
25g cocoa powder
25g corn flour
50g all-purpose flour
60g melted butter
1 tbsp cold milk

Methods:
  1. Preheat oven to 180degC.
  2. Grease 10x15" baking tray and line with baking paper.
  3. Mix all flour together and sift. Set aside.
  4. In a large mixing bowl, beat eggs for 1 minutes then stir in sugar. Continue to beat for another 4 minutes or till the mixture is pale in colour.
  5. Stir in milk then fold in flour mixture.
  6. Stir in melted butter.
  7. Bake in the preheated oven for 12-15 minutes.
  8. Turn the cake onto a tea towel, remove the baking paper. Then spread with filling and roll it up with the help of the tea towel. Cool on rack.

Comments :

12 comments to “Naked Chocolate Log ”
Dwiana P said...
on 

another of delish log, I tried your recipe of pandan rolls. It was good but I can't form it as nice as yours:(

Ai Lien ^-^ Cook for Happiness said...
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Wow...the sponge cake's texture looks so homogeneous !!! Amazing work...

Lydia said...
on 

dwiana, I had few unsuccessful attempts before that... so don't give up.

ai lien, thanks for the compliments.

Anonymous said...
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How do you make the butter cream? Thanks.

Anonymous said...
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Hi
I bake it today and it was a success. I like this recipe because it uses creaming method and not egg separation method. Fast and delicious and not dense at all. I'm glad I tried. Thanks again.

Lalaland

Lydia said...
on 

Anonymous,
Sorry, didn't relised your comment until now. There are many frosting recipes on Bake Decorate Celebrate (http://www.bakedecoratecelebrate.com/). All the best.

Lalaland,
Glad that you like this recipe too. It is one of my favourite recipes, I bake it quite often with various flavours.

HK Choo said...
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I always got phobia of swiss roll cracking..yours look good. Tempted to try...have in mind to do yule log for christmas. Thanks for your simple recipe, as usual.

Anonymous said...
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Hi! I made the cake roll today but when the batter was done, I realized the pan size (10x15) was way too big for the quantity. I took a smaller one, but the cake was not as thick as yours.
Are you sure you didn't make a mistake in the recipe (1 tablespoon of milk seems really small) or in the cake pan size (is it inches?)
Thank you so much for your help!!

Lydia said...
on 

Hi, I am pretty sure the recipe and the pan size are correct. I have baked with this recipe for many times, check out pandan roll and matcha roll. In fact, the original recipe does not called for milk at all, I added some for extra moist.

After spreading the batter on baking tray, it does look very thin but not after baked. If you prefer thicker cake, you can use smaller tray. All the best!

Angeline said...
on 

baking in the oven now. Will post the result in 15mins. haha..
How can I substitute to vanilla swiss roll? Just omit the 25g cocoa powder and add 25g + 50g all purpose flour? Corn flour remain the same?
Sorry for asking so many questions. Thanks for sharing!

Angeline said...
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mine failed. :(

Anonymous said...
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completely failed, very thin, hard , craked when trying to roll :-(

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