Chocolate Layer Log Cake Recipe

A chocolate layer log cake with white chocolate butter cream

Ingredients

Sponge

125 g/ 4½ oz/ ½ cup of soft margarine

125 g/ 4½ oz/ ½ cup of caster (superfine) sugar

2 eggs

100 g/ 3½ oz/ ¾ cup of self-raising flour

25 g/ ¼ oz/ ¼ cup of cocoa powder

2 tbsp milk

WHITE CHOCOLATE BUTTER CREAM

75 g/ 2¾ oz of white chocolate

2 tbsp milk

150 g/ 5½ oz of butter

125 g/ 4½ oz/ ¾ cup of icing (confectioners') sugar

2 tbsp of orange-flavored liqueur

large dark chocolate curls, to decorate

Preparation

Grease and line the . sides of two 400 g/ 14 oz food cans.
Beat together the margarine and sugar in a bowl until light and fluffy.
Gradually add the eggs, beating well after each addition.
Sieve (strain) together the flour and cocoa powder and fold into the cake mixture.
Fold in the milk.
Divide the mixture between the two prepared cans.
Stand the cans on a baking tray (cookie sheet) and bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 40 minutes or until springy to the touch.
Leave to cool for about 5 minutes in the cans, then turn out and leave to cool completely on a wire rack.
To make the butter cream, put the chocolate and milk in a pan and heat gently until the chocolate has melted, stirring until well combined.
Leave to cool slightly.
Beat together the butter and icing (confectioners') sugar until light and fluffy.
Beat in the orange liqueur.
Gradually beat in the chocolate mixture.
To assemble, cut both cakes into 1 cm/'/a inch thick slices, then reassemble them by sandwiching the slices together with some of the butter cream.
Place the cake on a serving plate and spread the remaining butter cream over the top and sides.
Decorate with the chocolate curls, then serve the cake cut diagonally into slices.

	Chocolate Layer Log Cake Recipe

	Ingredients Sponge 125 g/ 4½ oz/ ½ cup of soft margarine 125 g/ 4½ oz/ ½ cup of caster (superfine) sugar 2 eggs 100 g/ 3½ oz/ ¾ cup of self-raising flour 25 g/ ¼ oz/ ¼ cup of cocoa powder 2 tbsp milk WHITE CHOCOLATE BUTTER CREAM 75 g/ 2¾ oz of white chocolate 2 tbsp milk 150 g/ 5½ oz of butter 125 g/ 4½ oz/ ¾ cup of icing (confectioners') sugar 2 tbsp of orange-flavored liqueur large dark chocolate curls, to decorate Preparation Grease and line the . sides of two 400 g/ 14 oz food cans. Beat together the margarine and sugar in a bowl until light and fluffy. Gradually add the eggs, beating well after each addition. Sieve (strain) together the flour and cocoa powder and fold into the cake mixture. Fold in the milk. Divide the mixture between the two prepared cans. Stand the cans on a baking tray (cookie sheet) and bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 40 minutes or until springy to the touch. Leave to cool for about 5 minutes in the cans, then turn out and leave to cool completely on a wire rack. To make the butter cream, put the chocolate and milk in a pan and heat gently until the chocolate has melted, stirring until well combined. Leave to cool slightly. Beat together the butter and icing (confectioners') sugar until light and fluffy. Beat in the orange liqueur. Gradually beat in the chocolate mixture. To assemble, cut both cakes into 1 cm/'/a inch thick slices, then reassemble them by sandwiching the slices together with some of the butter cream. Place the cake on a serving plate and spread the remaining butter cream over the top and sides. Decorate with the chocolate curls, then serve the cake cut diagonally into slices.

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