Triple Chocolate Log

Yay! It was Christmas yesterday and I had a great day. Opened loads of good prezzies in the morning, suntanned on the beach in the afternoon, and had steaks on the BBQ for Christmas dinner. For Christmas dessert I made the Triple Chocolate Log from the Great British Bake Off Showstoppers book. I know miss Mary Berry and Paul Hollywood would fault me for my presentation, but the cake turned out delicious. Light and chocolaty, a perfect decadent dessert after a heavy meal.

Triple Chocolate Log

Triple Chocolate LogFrom the Great British Bake Off, How To Turn Everyday Bakes Into Showstoppers

Chocolate Sponge
  • 6 large eggs – room temperature
  • Big pinch of cream of tartar
  • 1/2 cup sugar (140g)
  • 10 tbsp cocoa (50g)
  • 1-2 tbsp dark rum (optional)

Preheat the oven to 375°F (190°C). Line a 10″ x 12″ pan with baking paper, ensuring the sides overhang. Separate the eggs, putting the whites into a medium sized bowl and the yolks in a large bowl.

Chocolate Sponge ingredientsWith an electric mixer, whisk the egg whites until they are frothy. Add the cream of tartar and continue whisking until the whites make stiff peaks.

I didn't know what cream of tartar was until I started baking. This is a photo for your reference!

I didn’t know what cream of tartar was until I started baking. This is a photo for your reference!

Whisk in 3 tablespoons of the sugar, one tablespoon at a time until the meringue is still and glossy. You can use the over the head technique to make sure it’s done.

You only need to do this for a few seconds. Mom took a while to take the picture so there was a moment I thought it would fall on my head!

You only need to do this for a few seconds. Mom took a while to take the picture so there was a moment I thought it would fall on my head!

Set the meringue aside and start the cocoa mix. Using the same electric mixer, mix in the remaining sugar into the yolks and whisk until the mixture is thick and glossy. Sift the cocoa powder into the bowl and gently mix into the yolk mixture. Fold the meringue into the mixture in 3 batches.

Folding the meringue into the sponge mix

Transfer the mixture into the prepared pan, level it and stick it in the oven for 15-18 minutes. The sponge is ready when it springs back when lightly pressed. In the meantime, cover a wire rack with a clean dry tea towel, topped with baking paper. Take the sponge out and tip it out onto baking paper and pull off the baking paper it was cooked with. Sprinkle the rum over the cake if using and let cool completely.

Dark Chocolate Mousse
  • 12 oz dark chocolate (200g) – at least 70% cacao – chopped
  • 4 large eggs – room temperature – separated
  • 1-2 tablespoons of dark rum (optional)
  • 1 tbsp sugar

Melt the chocolate using a bain marie/double boiler. Taking the chocolate off the heat, gently whisk in the egg yolks one at a time, then add the rum. Whisk the egg whites until stiff like before, then add the sugar. Fold the whites into the chocolate mixture in three batches. Cover the bowl and chill until set, about 30 mins.

White Mousse
  • 3/4 c whipping cream (200ml) – chilled
  • 1/2 tsp vanilla extract
  • 3 oz white chocolate (75g) – chilled and finely grated

Whip the cream with the vanilla until it’s thick. Fold in the white chocolate and keep chilled until needed.

Cake Assembly

Cut the sponge about 1 inch away from one of the short sides. Spread the dark chocolate mousse on the sponge, leaving about 1.5 in on all sides. Spread the white mousse on top.

Spreading the white mousseRoll up the sponge from the side you made the cut on. Use the baking paper to ensure the cake is tucked in tightly. Chill the cake to let it set.

Chocolate log before decorating

If you cut the sides of the log it will give a nice finished look. Then you can decorate! You can make more mousse for the top, or sift cocoa powder and icing sugar. Decorate as you like! Then of course…. eat! Nom nom nom. Merry Christmas!

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One thought on “Triple Chocolate Log

  1. Pingback: Chocolate Crime Scene Cake! | Miss Spicy Hat n' Sugar Socks

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