A few Christmas’ ago we were on a tight budget and it just wouldn’t stretch for the usual chocolate log we get from tesco and my hubby loves it!! so as his birthday is 2 weeks after Christmas me and my oldest daughter managed to sneakily make one up as a suprise, since then we have used different toppings and different cream filling but finally settled on this version. And the name.. Annette is my mother in law who also loves chocolate logs, I guess that’s where my hubby gets it from, love of cakes run in the family 😉 we made it when they visited us once and it became a requested favourite so we try and make it around Annette’s birthday every year and whenever it’s requested and it just became Annette’s Chocolate log! It seems to be a hit with everyone we make it for and its so simple too.
90g golden caster sugar
30g organic plain flour
2 TBS cacao powder
300ml double cream
1/4 cup unsalted butter
4 TBS Cacao
3 TBS sour cream
1 1/2 cups icing sugar
1/2 tsp vanilla extract
Preheat oven to 200 degrees C
Grease and line a Swiss roll tin approx 9×12 inches and line with grease proof paper
Whisk eggs and sugar together until mixture ligtens and it should be able to hold its shape for a couple of seconds. Takes approx 8 mins.
Sift in flour and cacao powder and fold into mixture, make sure it is fully mixed in.
Pour into prepared tin and spread evenly. Give the tray a few taps to make sure the mixture is even.
Bake for 12 minutes
While the cake is baking, place a clean tea towel on a work surface or table and some grease proof paper on top.
When the cake is cooked turn it out immediately onto the grease proof paper and roll up with the paper inside the roll.
Stand the cake on a cooling rack for 5 mins then unroll and leave to completely cool
While the cake is cooling make up cream filling and topping.
Simply whisk the double cream up and when cake is cooled spread over evenly and roll the cake up puttin the fold underneath and press lightly to make sure it’s secure.
For the topping melt butter over allow heat then add cacao and sour cream and whisk together.
Transfer to a bowl and sift in icing sugar, then add in vanilla.
Spread over log, mixture will harden as it cools.