Chocolate Log Cake with Fantastic Chocolate Filling

This is a cake I made the other night to take to a friend’s house for dinner.  It was super simple and super quick.  My husband didn’t think I’d even get it done in time, but because it is baked thin on a jelly roll pan it cooks fast and cools just as quickly.  It helped that I had a fantastic box mix on hand – Dr. Oetker Organics.  (I’m still looking for a light, fluffy recipe for making chocolate cake from scratch!  Please let me know if you have one!) 

After the cake cooled, I spread chocolate frosting across the entire top, sprinkled chocolate pieces on, and rolled it up using the parchment paper I lined the pan with before cooking.  What you see in the picture is only about half of the cake.  I cut off each side at an angle to make a nice log shape.  I then poured chocolate icing on the top (using the recipe I used for the petit fours, below), sprinkled with cocoa and decorated with chocolate pieces.  This was really the best tasting chocolate cake I have had in a very long time. 

Here’s the frosting recipe that I filled the cake with.  It’s from the back of a Bob’s Red Mill cake mix package:

4 oz unsweetened baking chocolate

3 cups powdered sugar

1/2 cup earth balance butter

2 tsp vanilla extract

1/3 cup rice milk

Microwave chocolate in small microwavable bowl until melted.  Cool 10 minutes.  Beat powdered sugar, butter, vanilla, and milk in a large bowl with electric mixer until smooth.  Gradually beat in melted chocolate until well blended. Immediately frost cake.  Frosting will begin to set up after about 15 minutes.

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