Prep time: 1 hour
Total time: 4 hours
Servings: 8-10 slices
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup plus 2 tablespoons dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 3/4 cup sugar
- 1/4 cup plus 1 tablespoon sour cream
- 4 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 cup confectioner’s sugar, for dusting cake layer
For the Filling:
- 1/2 cup plus 2 tablespoons cold, heavy cream
- 1/2 cup confectioner’s sugar
- 1 1/2 teaspoons strawberry extract
- 1/4 teaspoon salt
- 6 tablespoons WOODHILL COTTAGE STRAWBERRY CONSERVE
- 1/2 cup cold mascarpone cheese
For the Icing:
- 2 sticks unsalted butter, at room temperature
- 3 cups confectioner’s sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons salt
- 1 tablespoon pure vanilla extract
- 2-3 tablespoons WOODHILL COTTAGE STRAWBERRY CONSERVE
Decorations:
- Sugared cranberries, for Christmas garnish
- Fresh rosemary sprigs, for Christmas garnish
- Sliced strawberries, for Spring garnish
- Fresh Mint, for Spring garnish
- Confectioner’s Sugar, for Dusting
View our Helpful Hints to see some of the tools and accessories we used for this recipe.
Instructions
To Make the Cake:
Preheat oven to 350 degrees F. Line a 14.2 x 9.3 x 1- inch baking pan with parchment paper, making sure the parchment paper sticks up at least 1 inch above the sides of the pan on all sides. Spray parchment with baking spray.
In a medium mixing bowl, whisk the flour, cocoa powder, baking powder, and salt together until they are combined, and set them aside. In the bowl of an electric stand mixer fitted with a whisk attachment, beat the egg yolks and sugar at medium speed until they are well combined. Add the sour cream, melted butter, and vanilla and stir them together until they are well combined. Reduce the speed to low and gently stir in the flour mixture. Continue to stir on low until all of the ingredients are mixed together. Do not overmix. Set the batter aside.
In the bowl of an electric stand mixer fitted with a whisk attachment, beat the egg whites on high speed until they form stiff peaks. Gently fold about one-third of the whipped egg whites into the chocolate mixture to lighten the batter. Add the remaining egg whites and gently fold them together until well combined.
Spread the cake batter evenly into the prepared pan. Bake for 16 to 18 minutes, until the top of the cake springs back when touched, and a toothpick inserted comes out clean.
Remove the cake from the oven and cool 5 minutes. Sprinkle confectioner’s sugar over the top of the cake to keep from sticking. Invert cake onto a thin cloth-lined surface, such as a cutting board, and carefully peel off parchment liner. While the cake is still hot, using the thin cloth, carefully roll the cake up starting at the short end. Set the cake aside to cool completely before making the filling.
To Make the Filling:
Add the heavy cream, confectioner’s sugar, strawberry extract, salt, and Strawberry Conserve to a large bowl of an electric stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form. Add the mascarpone cheese to the whipped cream mixture and continue mixing until the incorporated and the mixture forms stiff peaks. Keep chilled until ready to assemble the cake.
To Make the Icing:
In the bowl of an electric mixture fitted with a paddle attachment, beat the butter on medium speed until it’s light, about 2 minutes. Add the confectioner’s sugar, cocoa powder, salt, vanilla, and 2 to 3 tablespoons Strawberry Conserve, depending on desired consistency. Beat on low speed for 30 seconds. Increase speed to high and continue to beat for 1-2 minutes. Use the icing immediately or cover tightly.
To Assemble the Cottage Log:
Gently unroll the cake, being careful of the areas where it may be sticking. You may need to run a spatula along the kitchen towel as you unroll the cake to help it release.
Spread the filling evenly onto the unrolled cake, leaving a 1-inch boarder, and roll the cake back up without the kitchen towel. Wrap the cake in plastic wrap and refrigerate it with the seam side down for at least 1 hour.
To Decorate the Cottage Log:
Using a serrated knife, gently cut off a piece of the log about 3-inches in length at a diagonal. Use some of the chocolate icing to attach this small log to the side of the larger log.
Spread the remaining chocolate icing all over the cake, and then use a fork to create bark-like lines all over it. Dust the top of the cake with confectioner’s sugar and decorate with desired garnishes. Serve immediately or refrigerate until ready to serve.
Serving Recommendation: Top each slice of Cottage Log with generous serving of Strawberry Conserve.
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