Vegetarian food blog featuring delicious and nutritious home cooked recipes, creative baking and luscious chocolate.

Chocolate Log + Ten Favourite Chocolate Recipes

Blood Orange Chocolate Log

A lip smacking chocolate log isn’t just for Christmas. It’s also a great cake to mark both St Valentine’s Day and ten years of blogging. This celebratory chocolate log is a brilliant way to share the love. It looks a bit special and is made from rich dark chocolate, seasonal blood oranges and red strawberry jam. In honour of the occasion, I also have ten favourite chocolate recipes from some awesome food blogging buddies.

Chocolate Log Blog

My very first post was called Cut the Chocolate Log. It wasn’t a recipe post, just an introduction to my blog, Chocolate Log Blog, as was. Ten years on, I finally have a chocolate log to cut. I like to do things dreckly.

Blood Orange Chocolate Log

A chocolate log may look like something that should be wheeled out at Christmas. Indeed this one would make an excellent yule log for festive occasions. Look carefully, however and you’ll see some birds nesting on my log: it’s a spring chocolate log. In my book, a chocolate log makes for a good celebration cake at any time of the year.

Blood Orange Chocolate Log

This chocolate log is a light chocolate sponge, flavoured with seasonal blood oranges. It’s filled with homemade strawberry jam and is covered with an orange flavoured dark chocolate ganache. It’s delicious. Roll out the roulade.

Yes, this chocolate log is a bit fiddly to make and no my rolling abilities haven’t improved much over the years. But this is one fabulous cake and it’s well worth making. The flavour is robust and the cake’s not overly sweet. The chocolate ganache is rich and unctuous and the orange notes shine through. Despite the wholemeal spelt flour, the chocolate roll is wonderfully spongy.

Blood Orange Chocolate Log

I’ve a few tips for you that you can find below, but for the full recipe you’ll need to scroll to the bottom of the post. Please do let me know if you try it and what changes, if any, you made to it.

WARNING If you feel tempted to eat the ivy, please don’t. It’s poisonous and is used in the photos for decorative reasons only.

Five Tips for Successful Rolling

  1. Add a little water to the sponge mixture, it helps make it more pliable.
  2. Ensure you have the right size baking tin so that the sponge isn’t too thick to roll.
  3. Don’t over bake the sponge as this will make it more likely to break.
  4. Cover with a damp tea towel whilst the sponge is cooling after baking, so it doesn’t dry out.
  5. If the sponge does break up a bit, tell no-one and cover with ganache or buttercream and no-one will be any the wiser.

Blood Orange Chocolate Log - Sliced

Prefer a Cream Filling?

It’s fine to use cream as the filling instead of the jam, or even as well as the jam. The chocolate log, however, will need to be eaten within a couple of days of making it. It will also be a bit more difficult to roll as the cream is more likely to squidge out of the sides.

Don’t Like Dark Chocolate Ganache?

If you prefer something sweeter and less rich, you can easily swap milk chocolate for the dark chocolate. Other options include a chocolate cream cheese icing as in this fudge cake recipe or a classic chocolate buttercream as in this chocolate layer cake. Although if you use this last one, you might want to leave out the coffee.

Hate Orange Chocolate?

Leaving the orange out of this recipe won’t hurt it at all. You can use vanilla as a flavouring instead and just swap water for the orange juice in the ganache. Alternatively you could use coffee and turn it into a mocha chocolate log.

Ten Favourite Chocolate Recipes

To mark my ten years of chocolate blogging, I asked some of my old chocolate blogging buddies from We Should Cocoa days for their favourite chocolate recipe. There’s also one from me. Of course, it’s terribly difficult to pick a favourite from a whole host of chocolate recipes. Most of us, however, have one that stands out just a little bit from the others for one reason or another. So crucially, I wanted to know why my friends had chosen the one they did.

Fresh Mint Chocolate Cake via Farmersgirl Cook

Janice from Farmersgirl Kitchen says: “I’ve chosen this fresh mint chocolate cake because it bring together my two loves, baking and gardening. It’s a very popular cake and just bursting with fresh minty flavour which combines so well with the rich chocolate cake.”

 

Gluten-Free Crème Egg Brownies via Elizabeth's Kitchen Diary

From Elizabeth’s Kitchen Diary, we have the best gluten-free crème egg brownies recipe. “This is, hands’ down, the best brownie recipe I have ever made, and my readers are always telling me the same too. It’s so nice to get their positive feedback – it’s one of the main reasons I still blog after 7 years!”

 

Chocolate Peanut Butter Cornflake Slice via Baking Queen 74

Lucy from Baking Queen 74 reckons this chocolate peanut butter cornflake slice is “simple yet delicious. It doesn’t take long to make and looks so effective.”

 

Homemade Chocolate Bar

This recipe for how to make your own chocolate bar from scratch may not be my favourite to eat, but it’s the one I feel most proud of. I really didn’t think it was possible to make chocolate at home unless you had all sorts of fancy equipment. But all you really need, it turns out, is a decent blender.

 

Hedgehog aka Tiffin or Fridge Cake via Green Gourmet Giraffe

Johanna from Green Gourmet Giraffe chose hedgehog. “Narrowing it down to my favourite means putting aside all the quirky recipes and going to a childhood recipe I really love. I chose a made-over version of a loved hedgehog slice. It was always at cake sales and fetes when I was a child and my mum made it heaps. This version is improved with condensed milk (which makes everything taste amazing) and then made more adult with dark chocolate rather than cocoa.”

 

Mixed Berry & Chocolate Popovers via Lavender and Lovage

This gorgeous plate of mixed berry and chocolate popovers comes from Karen of Lavender and Lovage. She says: “I’m feeling a little nostalgic and with Choclette’s 10th Blog Anniversary came lovely memories of so many blogging challenges such as Tea Time Treats, Random Recipes and the very tasty and delicious We Should Cocoa.”

 

Chocolate Box Brownies via Belleau Kitchen

From Dom of Belleau Kitchen, we have chocolate-box brownies and just in time for Valentine’s Day too. “I mean, this is my all time favourite chocolate recipe. Its just so simple and quick to make and is quite impressive.”

 

Coffee-Intense Mocha Roulade via Gluten Free Alchemist

Kate from the Gluten Free Alchemist had a good think about her favourite chocolate recipe and concluded it was a tricky one. “But I think it would have to be my coffee-intense mocha roulade, because it tastes incredible and combines my two loves…. chocolate and coffee. It has the most amazing coffee hit against light chocolate sponge and never fails to impress when served at dinner parties…. a true show-stopper.”

 

Double Chocolate Chip Cookies via Searching for Spice

It’s double chocolate chip cookies from Corina of Searching for Spice. “My family love homemade cookies and these double chocolate chip cookies are one of our favourite recipes. They’re perfect as an after school snack and I also like to freeze the cookie dough so I can bake a few at short notice.”

 

Chocolate Pear Cake via Tinned Tomatoes

Jac from Tinned Tomatoes was one of the very first people to comment on my blog way back when. She wasn’t able to pick a favourite when I asked, so I’ve done the choosing for her. The photo of this chocolate pear cake has lived with me ever since I first saw it, nearly eight years ago. It just looks so very fudgy.

 

Indulgent Vegan Chocolate Cake with Whipped Coconut Cream via Tinned Tomatoes

As it happened Jac of Tinned Tomatoes managed to get me her favourite in the nick of time. So she gets two of hers instead of one. Its this indulgent vegan chocolate cake with whipped coconut cream. “I love this chocolate cake as it is indulgent, but easy to make, with a shot of coffee to bring out the rich chocolate flavour.”

Linkies

I’m linking my blood orange chocolate log up to #BakingCrumbs with Apply To Face Blog, #CookOnceEatTwice with Searching for Spice, #BakeOfTheWeek with Casa Costello, #LoveCake with JibberJabberUK and #CookBlogShare with Everyday Healthy Recipes.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this blood orange chocolate log, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Blood Orange Chocolate Log. PIN IT.

Chocolate Log flavoured with blood oranges and filled with homemade strawberry jam.

Blood Orange Chocolate Log – The Recipe

5 from 9 votes
Blood Orange Chocolate Log
Blood Orange Chocolate Log
Prep Time
45 mins
Cook Time
8 mins
Total Time
53 mins
 
This classic chocolate log is flavoured with orange, filled with strawberry jam and covered with a rich orange chocolate ganache.
Course: Afternoon Tea, Dessert
Cuisine: British
Keywords: birthday cake, blood oranges, dark chocolate, sponge, swiss roll
Servings: 8 slices
Calories: 101 kcal
Ingredients
  • 2 eggs (medium to large)
  • 2 oz golden caster sugar
  • pinch of sea or rock salt (I used Himalayan pink rock salt)
  • 1 orange (I used a blood orange) - zested & juiced
  • 1 dessertspoon warm water
  • 1 heaped tbsp cocoa powder
  • wholemeal spelt flour made up to 2 oz with the cocoa powder
  • 3 heaped tbsp strawberry jam
  • 100 g dark chocolate (I used 72%)
  • 1 tsp runny honey
  • 50 ml double cream
Instructions
  1. Turn the oven on and set it to 190℃. Line a 20 x 30 cm tin with baking paper.

  2. Whisk the eggs, sugar, salt and orange zest together with electric beaters until the mixture has tripled in volume and is thick, pale and almost mouse-like. This takes around 5 minutes on high speed. You can do it by hand, but it will require some elbow grease and take longer.

  3. Fold in the warm water with a large metal spoon, then sieve in the flour and cocoa powder. Fold in carefully, so that you don't loose too much air, until everything is just combined.

  4. Scrape the mixture into the tin, then spread it with a knife until it's filled the corners and is even. Bake in the middle of the oven for 8 minutes, or until well risen and springy to the touch.

  5. Place the tin on a wire rack. Cover with a damp tea towel and leave to cool.

  6. Whilst the sponge is cooling, break the chocolate into a bowl. Add the honey and 25 ml of the orange juice. Place over a pan of hot, but not boiling, water. Leave for a few minutes until the chocolate has mostly melted. Remove from the heat.

  7. Bring the cream to a near boil in a small pan, then pour over the chocolate. Stir from the inside out until everything is melted, smooth and combined. Leave to cool for a few minutes.

  8. Turn the cooled sponge out onto a clean piece of baking paper and peel off the original piece.

  9. Add a teaspoonful or two of the orange juice to the strawberry jam and stir to make it a good spreading consistency. Be careful it doesn't become too runny.

  10. Spread this over the sponge, making sure you leave a small gap around the edges, so that it doesn't all squidge out when rolled.

  11. Using the baking paper to aid you, carefully roll the sponge up lengthways.

  12. Spread the ganache roughly over the roll, so that it resembles tree bark. Leave the ends clear. If you prefer, you can use a fork to roughen the surface up.

  13. Leave for an hour or so for the ganache to set.

Recipe Notes

The cake should last for 4-5 days if kept in a cool place in a sealed container.

Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.

WARNING If you feel tempted to eat the ivy, please don't. It's poisonous and is used in the photo for decorative reasons only.

Nutrition Facts
Blood Orange Chocolate Log
Amount Per Serving
Calories 101 Calories from Fat 33
% Daily Value*
Total Fat 3.7g 6%
Saturated Fat 1.9g 10%
Cholesterol 50mg 17%
Sodium 18mg 1%
Potassium 67mg 2%
Total Carbohydrates 15.1g 5%
Dietary Fiber 1.1g 4%
Sugars 9.5g
Protein 2.6g 5%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

38 Comments

  1. Janice

    14th February 2019 at 8:36 am

    Congratulations on 10 years of blogging. I loved being part of We should Cocoa and those early days of blogging. It was great to meet you a few years ago. So much has happened in those 10 years. I’ll raise a glass to the next 10 years of Tin & Thyme, cheers!

    Reply
    • Choclette

      14th February 2019 at 7:36 pm

      Thanks Janice, cheers. It was lovely to meet you too. Can’t believe quite how long ago that was either. Yes those early link-ups were fun. So many blogs have fallen by the wayside, it will be interesting to see how things go over the next few years.

      Reply
  2. Lucy

    14th February 2019 at 8:50 am

    Congratulations on your blog’s tenth birthday! I always enjoyed taking part in We Should Cocoa, and finding out the theme for each month. Your “spring roll” looks and sounds delicious, a great way to celebrate the arrival of Spring!

    Reply
    • Choclette

      14th February 2019 at 7:37 pm

      Thanks Lucy and thanks for joining in with WSC too. I know it’s not really spring yet, but there are hints of it. It’s my absolute favourite time of year.

      Reply
  3. Jacqueline Meldrum

    14th February 2019 at 8:59 am

    Where do all the years go? That’s dhat I want to know. Nice selection and thanks for including one of mine.

    Reply
    • Jacqueline Meldrum

      14th February 2019 at 9:01 am

      Sorry I meant two of mine.

      Reply
      • Choclette

        14th February 2019 at 7:39 pm

        I’ll roll out the red carpet 😀

        Reply
    • Choclette

      14th February 2019 at 7:38 pm

      No idea Jac, it doesn’t seem so very long ago. When I think of chocolate cake, that pear cake photo of yours always springs to mind.

      Reply
  4. Kate - Gluten Free Alchemist

    14th February 2019 at 9:30 am

    CONGRATULATIONS Choclette….. 10 years is just amazing. And you never fail to impress with your recipes. I have always loved your use of unusual ingredients and have been introduced to many a new one through your blogs. I am now a firm eater of home-made Kefir too…
    I loved We Should Cocoa and all the old blog challenges. And challenges they were….. they formed the basis of my monthly creativity and always welcomed fun into my kitchen. They were never about improving rankings and were definitely in the realms of ‘old school’ blogging. I loved that!
    Anyway…. Here’s to another 10 years! xxxx

    Reply
    • Choclette

      14th February 2019 at 7:42 pm

      Oh Lovely Kate. Thank you for saying that. I loved being challenged too and how enthusiastically everyone used to take part. It’s quite unthinkable now. So glad you’ve taken to kefir. Ours was put to bed whilst I did Veganuary and it’s about time I tried to revive it.

      Reply
  5. Kate - Gluten Free Alchemist

    14th February 2019 at 9:31 am

    Oh….. And thank you SO much for including my Mocha Roulade. Actually….. I am rather taken with your Blood Orange Roll….. Reckon that would be a good sub for coffee xxxx

    Reply
    • Choclette

      14th February 2019 at 7:43 pm

      I had to have one of your lovely creations and it’s always good to include something that’s gluten-free too. Your roll looks gorgeous. Blood orange for me and mocha for CT please.

      Reply
  6. johanna @ green gourmet giraffe

    14th February 2019 at 10:58 am

    That chocolate log looks wonderful and impressive – it is the sort of thing that intimidates me. Actually I never realised why you called your blog “chocolate log blog” – I had thought it meant a log of your chocolate recipes. Now it makes sense. Congratulations on 10 years of blogging and all the wonderful posts over that time. I still miss We should Cocoa but feel like this round up of favourite chocolate recipes is a little WSC blast from the past with lots of familiar names and even a few familiar recipes (I loved Jac’s chocolate pear cake photo too). Here’s to another 10 years!

    Reply
    • Choclette

      14th February 2019 at 7:47 pm

      Intimidate you Johanna? That made me laugh with all your wondrous creations. Chocolate log blog was meant to cover several bases and being a log of my chocolate recipes was definitely one of the reasons for the name. I’ve been feeling really nostalgic about WSC recently as I’ve been ploughing through lots of my old posts.

      Reply
  7. Corina Blum

    14th February 2019 at 11:16 am

    What a gorgeous recipe and a great way to celebrate 10 years of blogging! Happy Blogiversary! I loved all the old challenges and remember I used to plan what to make at the beginning of each month depending on what the themes were. Thanks so much for including my chocolate chip cookies and for sharing with #CookOnceEatTwice!

    Reply
    • Choclette

      14th February 2019 at 7:50 pm

      Thanks Corina. It was fun having a theme and seeing what everyone else came up with. Thanks so much for being a part of it. And for your gorgeous cookie recipe too.

      Reply
  8. Nic | https://nicbakes.blogspot.com/

    14th February 2019 at 2:04 pm

    Happy 10th Blog birthday, I loved ready the entry’s to the We Should Cocoa, linky even including my own, when I entered, which seems ages ago!

    Reply
    • Choclette

      14th February 2019 at 6:07 pm

      How lovely to hear from you Nic. Thanks so much for your well wishes. I do miss We Should Cocoa, though not so much the work involved.

      Reply
  9. Chris at Thinly Spread

    14th February 2019 at 8:43 pm

    Congratulations! I really enjoyed reading this post, I do miss the old days of blogging and that fabulous feeling of community and recipes shared. Onwards into the next decade, I wonder what it will bring!

    Reply
    • Choclette

      15th February 2019 at 8:39 am

      Thanks Chris. It’s a very different world now for sure, so it will indeed be interesting to see what the next ten years brings.

      Reply
  10. angiesrecipes

    15th February 2019 at 5:39 am

    A perfect chocolate cake for the celebration, Choclette! Congratulations!!

    Reply
    • Choclette

      15th February 2019 at 8:40 am

      Thanks Angie. It’s only taken me ten years!

      Reply
  11. Karen

    15th February 2019 at 8:11 am

    Happy Blog Birthday Wow! Ten years already, doesn’t seem yesterday that I met you via your delicious blog and blogging challenge We Should Cocoa and of course, do you remember that great blogging meet up in Cheltenham too? Here’s to ten more years and I love your chocolate log recipe today too! Karen x

    Reply
    • Choclette

      15th February 2019 at 8:42 am

      Thanks Karen. I met you and so many other fabulous bloggers through We Should Cocoa. And of course I remember the Cheltenham meet up. It was fun and so good to meet in person. I expect that was already far longer ago than I remember.

      Reply
  12. Kat (The Baking Explorer)

    15th February 2019 at 8:15 am

    Happy 10 years! Such an amazing achievement!

    Reply
    • Choclette

      15th February 2019 at 8:43 am

      Thanks very much Kat. I’m sure you won’t be too far behind.

      Reply
  13. Elizabeth

    15th February 2019 at 3:09 pm

    Happy blogaversary! Where has the time gone! I really enjoyed this post; it brought back all sorts of We Should Cocoa memories, and encouraged me to visit a few blogs I hadn’t visited in a long time! Gorgeous cake too; a very fitting tribute. 🙂 Here’s to the next ten years!

    Reply
    • Choclette

      15th February 2019 at 7:39 pm

      Thanks Elizabeth. This post has been a real trip down memory lane for me. I’m glad you enjoyed it too.

      Reply
  14. Dom

    15th February 2019 at 7:18 pm

    Congratulations on your 10th year!!! This is exceptional work… and shockingly I remember nearly most of it!
    Love the chocolate log… (I’ve just got it) and thanks for the link xxx

    Reply
    • Choclette

      15th February 2019 at 7:41 pm

      Shocking is the word. I mean TEN years – that’s a whole decade.What? Always loved your contributions and Random Recipes too.

      Reply
  15. Monika Dabrowski

    16th February 2019 at 4:13 pm

    The recipe is ace, I love combining chocolate with fruit! A great recipe for celebrating a decade of blogging! Congratulations and thank you for sharing with #CookBlogShare!

    Reply
    • Choclette

      16th February 2019 at 7:57 pm

      Thanks Monica. I’ve got a thing at the moment for chocolate and blood oranges.

      Reply
  16. Jacqui Bellefontaine

    17th February 2019 at 5:11 pm

    Congratulations on your 10 years of blogging. Love this post and your chocolate log it sounds amazing. And so nice to see other fabulous chocolate makes. Best wishes for the next 10 years of blogging 🙂

    Reply
    • Choclette

      17th February 2019 at 6:23 pm

      Thanks Jacqui. Another ten years sounds a bit daunting, but I shall do my best 😀

      Reply
  17. Jo Allison / Jo's Kitchen Larder

    18th February 2019 at 9:51 am

    Wow, 10 years of blogging! Happy Anniversary! 🙂 Your chocolate log looks and sounds simply divine and is definitely worthy the occasion plus I do love chocolate orange so totally biased. 🙂 Thank you for sharing it with #BakingCrumbs 🙂

    Reply
    • Choclette

      18th February 2019 at 10:05 am

      Thanks Jo. There is something very special about the combination of chocolate and orange for sure.

      Reply
  18. jenny walters

    18th February 2019 at 11:26 am

    What a fabulous blog post never mind Chocolate Log. I love that you asked all your original #WeShouldCocoa friends. Just so lovely. What fabulous recipes too. Thank you so much for sharing it with #BakingCrumbs

    Reply
    • Choclette

      18th February 2019 at 4:11 pm

      Thanks Jenny. It was interesting to find out what those favourite chocolate recipes were all about.

      Reply

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