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How to make a chocolate log with butter cream icing

Make a Chocolate Log With Butter Cream Icing

7
STEPS
INGREDIENTS
Weigh out all your ingredients

Weigh out all your ingredients

Heavily oil a baking tray and then place a sheet of baking parchment over the tray

Heavily oil a baking tray and then place a sheet of baking parchment over the tray

Place the sugar and eggs in a bowl and mix with an electric whisk

Place the sugar and eggs in a bowl and mix with an electric whisk

Keep going

Keep going

Whisk until it is a pale colour and it quite stiff

Whisk until it is a pale colour and it quite stiff

Then lightly sieve half the flour and cocoa powder on to the mixture and fold gently After all the flour and cocoa power is mixed in repeat this process

Then lightly sieve half the flour and cocoa powder on to the mixture and fold gently After all the flour and cocoa power is mixed in repeat this process

This is what it should look like

This is what it should look like

Then pour in to the baking tray and level out. Then put it into the oven for 10 minutes

Then pour in to the baking tray and level out. Then put it into the oven for 10 minutes

After 10 mins take out and then flip it over then peel the baking parchment

After 10 mins take out and then flip it over then peel the baking parchment

Then trim the edges of the of it

Then trim the edges of the of it

And start to roll

And start to roll

After you have finished put it in a freezer for 5-10 mins and start to make your butter cream icing

After you have finished put it in a freezer for 5-10 mins and start to make your butter cream icing

Then take out your role and start to spread your icing out

Then take out your role and start to spread your icing out

Then role it back up and put in a fridge over night

Then role it back up and put in a fridge over night

Then enjoy \ud83d\ude0b\ud83d\ude0b\ud83d\ude0b

Then enjoy 😋😋😋

  • Pre heat oven to 200*c/gas mark 6
  • To make the log
  • 4.0 Larg eggs
  • 100.0g Caster sugar
  • 75.0g Self-rising flour
  • 25.0g Cocoa powder
  • To make the butter cream icing
  • 100.0g Butter
  • 4.0Tbsp Icing sugar
  • 2.0tsp Vanilla