Another lovely Christmassy celebration cake which I found in the GBBO masterclass book. The cake recipe gives a beautifully light sponge, and both the chocolate fillings work really well – I particularly like the white chocolate cream. Couldn’t get enough!
Sponge: 6 large eggs
Good pinch of cream of tartar
140g caster sugar
50g cocoa powder
Dark mousse: 200g dark chocolate, chopped
4 large eggs, separated
1 tbsp caster sugar
White mousse: 200ml chilled whipping cream
1/2 tsp vanilla extract
75g white chocolate, chilled and grated
- Preheat the oven to 190C/385F/gas 5. Grease and line a 25 x 30.5cm baking tray. If you don’t have one, fold some tin foil to make a rectangular tray of 25 x 30.5cm with 2cm deep sides, and line it as you would a cake tin.
- Make the sponge. Separate the eggs and put the whites in one large mixing bowl and the yolks in another. Whisk the egg whites until they are frothy, then add the cream of tartar and continue whisking until the whites form stiff peaks. Whisk in 3 tablespoons of the measured caster sugar, one tablespoon at a time, until you’ve got a really thick, glossy meringue. Put it to one side to come back to later.
3. Add the remaining caster sugar to the egg yolks and whisk it (you can use the same whisk as the egg whites, no need to wash it) until it gets to the ‘ribbon stage’ – it should be thick and mousse-like, and when you move the whisk across the mixture it should leave a ribbon-like trail. Sift in the cocoa powder and gently fold it in with a large metal spoon. Then fold in the whisk egg whites in 3 batches, with a metal spoon- try to do it in as few movements as possible. Make sure the egg whites are well folded in, but don’t go overboard because you don’t want to knock the air out.
4. Transfer the mixture to the prepared liner and spread it evenly.
5. Bake for 15-18 mins until it feels springy to touch. Whilst you’re waiting for it to bake, cover a wire cooling rack with a clean dry towel and pop a sheet of baking paper on top of that.
6. Tip the baked sponge out onto the baking paper and peel off the lining. Leave to cool completely.
7. Whilst that’s cooling, make the dark mousse. Melt the dark chocolate with 100ml water in a large bowl over a pan of hot, but not boiling water, over a low heat. When melted, take it off the heat and gently stir in the egg yolks one at a time. Whisk the egg whites until stiff and then whisk in the sugar. Gently (as before) fold the egg whites into the chocolate mixture in 3 batches. Cover and chill for 30 mins until starting to set.
8. To make the white mousse, whip the cream with the vanilla essence until it thickens to typical whipped cream texture, then fold in the grated white chocolate. Cover and keep in the fridge until needed.
9. Make a deep (almost all the way through) cut across the sponge about 1.5cm away from one short end. Spread the dark chocolate over the sponge, making sure to keep a 2cm border clear on all 4 sides, because the chocolate will squeeze out as you roll it up later on.
10. Cover the dark mousse with the white mousse.
11. Roll the sponge up from the end with the cut. Don’t worry if the bit with cut breaks off completely, that’s fine. Use the baking sheet if you find that helps, and try to rol it up as tightly as you can – it doesn’t matter if the outside cracks in parts, it’s supposed to look like that! This is where I went a bit wrong – I didn’t roll it up tightly enough so the end result was a bit flatter than I’d have like. Once you’ve rolled it, sprinkle it with icing sugar, or cocoa powder if you’d prefer, and chill it in the fridge for a good 3 hours.
And there it is! An indulgent festive treat, perfect for a big family meal at Christmas or New Year. Or, you know, any day of the week. Who needs an excuse to make a triple chocolate log?