Chocolate log

Any time we are invited somewhere for lunch or dinner, I will always offer to bring dessert. Sure, I like to cook but I don’t love it, and I’m a bit hopeless at improvising. I do however, LOVE to bake. Baking suits my personality – it is ordered and precise. There is a reason why this much baking powder or that much baking soda is required. Follow these instructions and this will happen. Bradley is another person who likes things a particular way and this is his favourite dessert, so when we were asked to lunch over the weekend,  the decision was a no brainer.


3 eggs
4oz sugar
1 tablespoon cocoa
3oz flour
1 teaspoon baking powder
1oz butter, melted
boiling water


Preheat your oven to 200°C. Grease and line a 9×13″ swiss roll tin and set aside.
Sift the flour and baking powder together into a small bowl and set aside.
In the bowl of a stand mixer, beat the eggs and sugar together for about 8 minutes. The mixture will be light and creamy.
In a ramekin, mix the cocoa with 1-1.5 tablespoons boiling water. You want a thick paste. Add this to the mixture and beat well.
With the mixer on low, add the flour mixture and mix until incorporated.
Lastly, add the melted butter and increase the speed to medium-high for about 30 seconds, everything should be incorporated.
Pour into the prepared tin and smooth the top. Bake for 10 minutes.
Remove from the oven and cool for 2 minutes. Invert onto your benchtop and cover with a sheet of baking paper (you’ll end up with the sponge sandwiched between  2 pieces of baking paper, see photo). With the longest edge facing you, roll the sponge tightly.
You need to keep it rolled while it cools so I wedge against the wall with a couple of jars.

Once it has cooled, gently unroll it onto a serving platter and peel off the baking paper. Cover the sponge with chantilly cream (see below) and then gently roll it back up again.
Ice with chocolate icing (see below.) Pop it into the fridge for 5-10 minutes so the icing sets a bit, then drag a fork through to make a swirly design.

Chantilly cream
200ml cream
2 teaspoons icing sugar
Splash of vanilla extract

Whip together until soft peaks form.

Chocolate icing
2 cups icing sugar
2 teaspoons butter, melted (you don’t need to be too accurate here, butter is good!)
1 heaped dessert spoon of cocoa (or more/less depending on your chocolate preference) Splash of vanilla extract
Boiling water

Mix everything together until smooth, adding little splashes of water as necessary. I like to use a butter knife for this. If your icing is too runny, just add a little bit more icing sugar.


  • You need to roll it while it is still quite hot otherwise it will crack.
  • Don’t make the layer of cream too thick otherwise you won’t be able to roll it up tightly.
  • If it does end up cracking, you can simply cut the sponge into 3 pieces and layer them with cream like a cake, finishing with icing on the top.

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