GUEST SPOT: Chocolate log 2.0

Chocolate log 2.0

Dusted with icing sugar and ready to serve

Andrew’s version, a variation on my chocolate log, this one also knocked off everybody’s socks!  This one has a more solid chocolate coating and a different sponge recipe (courtesy of Jane).

Ingredients — sponge mix

  • 7 oz self raising flour
  • 1 heaped tsp baking powder
  • 1 oz cocoa powder (or a bit less)
  • 3 oz soft brown sugar (brown gives a slightly treacle flavour)
  • 8 fl oz (225 ml) cold water (or a bit less)
  • 3 fl oz (85 ml) sunflower oil (or a bit more)
  • 2 oz chocolate drops

Ingredients — filling

  • Raspberry jam
  • Blueberry jam
  • Soya whipping cream
  • Melted white chocolate (there are dairy-free drops in most supermarkets now)

Ingredients — coating

  • Melted dark chocolate
  • Either Asda dark chocolate spread (this is surprising dairy-free!)
  • or Melted Tesco Finest Italian praline chocolates (the little triangle prism-shaped ones)


  1. Combine the dry sponge ingredients.  Mix in the wet sponge ingredients. (Where indicated in the ingredients to use a bit more or a bit less, we think this would have improved the mixture for Swiss roll sponge instead of regular sponge.  You may like to add a little golden syrup too, to help it to hold, or egg replacer.)
  2. Spread into a lined baking tin (my tin is 32 x 23 cm).  It shouldn’t be very deep, maybe a centimetre.  Bake at 175 °C for about 15 minutes or until a cocktail stick inserted into the middle of the cake comes out clean.  Allow to cool on a wire rack.
  3. Melt the first lot of chocolate in the usual way (not directly over the hob!) and stir in some soya whipping cream.  Spread a mix of the two jams over the sponge, then the cream mix, then roll up the sponge slowly, using the lining paper to help you.
  4. Melt the coating chocolate ingredients together and leave to begin to set for 30 minutes.  Come back and spread over the roll, then decorate with a fork.  Dust with icing sugar just before serving.
Chocolate log 2.0 slice

Served with left-over filling (whipping cream mixed with melted white and dark chocolate, all dairy-free)


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