Choco Log Cake

Choco Log Cake

Choco Log Cake


  • For the sponge cake:
  • • 4 eggs
  • • Universal powdered sugar by Dr. Bakers - 120 g
  • • Dr. Bakers Vanilla Sugar - 1 packet (8 g)
  • • Flour - 110 g
  • • Dr. Bakers Baking Powder - 1 tsp
  • • Dr. Bakers Cocoa - 25 g
  • • Milk - 65 ml
  • • Vegetable oil - 30 ml
  • For the caramel cream cheese:
  • • Cream cheese - 250 g
  • • Universal powdered sugar by Dr. Bakers - 80 g
  • • Cream (33%) - 100 ml
  • • Dr. Bakers Caramel Vanilla - 1/2 packet
  • For the chocolate cream:
  • • Butter - 100 g
  • • Universal powdered sugar by Dr. Bakers - 80 g
  • • Dr. Bakers Caramel Vanilla - 1/2 packet
  • • Cream cheese - 250 g
  • • Dr. Bakers Cocoa - 25 g


    Let's start with the sponge cake: whisk together 4 eggs with 120 g of powdered sugar and 8 g of vanilla sugar for about 5 minutes until it becomes a light, airy mixture.
    ② Mix 110 g of flour with 1 tsp of baking powder and 25 g of cocoa.
    ③ Sift the dry ingredients into the bowl with the beaten eggs and gently fold them together using a spatula.
    ④ Gradually add 65 ml of milk and 30 ml of oil into the batter, stirring gently each time until everything is well combined.
    ⑤ Pour the batter onto a parchment-lined baking sheet (ours measures 35*40 cm) and even it out. Bake the sponge in a preheated oven at 170°C for 12-15 minutes. Once done, cover the sponge with another sheet of parchment paper, flip it over, cover with a towel, and let it cool completely.
    ⑥ For the cream cheese mix, whip together 250 g of cream cheese, 80 g of powdered sugar, 100 ml of cream, and 1/2 packet of caramel vanilla for about 3 minutes until it becomes fluffy.
    ⑦ Spread this cream over the fully cooled sponge cake, making sure it covers the entire surface.

    ⑧ Roll the sponge cake tightly with the cream. We want to avoid cracks, but even if there are tiny ones, no worries! We'll hide them with the cream. Wrap the finished roll in parchment paper and chill it in the fridge for at least 1 hour.
    ⑨ For the chocolate cream, beat 100 g of softened butter with 80 g of powdered sugar and 1/2 packet of vanilla for 1-2 minutes until the mixture lightens. Add 250 g of cream cheese and beat for another 1-2 minutes.
    ⑩ Add 25 g of cocoa and gently fold it in with a spatula. Aim for an airy cream without air bubbles.
    ⑪ Spread the cream evenly over the surface of the roll and smooth it out with a spatula. Use the back of a spoon or a spatula to create bark-like patterns on the cream surface (we slightly warmed the spoon for a neater design). Refrigerate the roll for another hour.
    ⑫ Cut an approximately 8 cm piece from the roll and slice it in half slightly diagonally. Place the larger part of the roll on a serving dish, attach the slices on the sides, and use a spoon to smooth out the seams. Your impressive yule log-shaped festive cake is ready!

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