Decadent Chocolate Mousse Log
Light, creamy, and silky chocolate texture…
A roll cake that will enchant everyone the moment you place it on the table! Perfect for special occasions, parties, or just to treat yourself. 
Ingredients
For the Sponge Cake:
• 4 large eggs (yolks and whites separated)
• 1/2 cup granulated sugar
• 1/4 cup flour
• 2 tbsp cocoa powder
• 1/4 tsp salt
For the Chocolate Mousse:
• 1 cup heavy cream
• 1/2 cup semi-sweet chocolate (melted)
• 1 tsp vanilla
For the Topping:
• Powdered sugar
• (Optional) Chocolate curls or fruit
Preparation
Prepare the Oven
• Preheat the oven to 175°C (350°F).
• Line a 25×38 cm (10×15 inch) sheet pan with parchment paper.
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Sponge (Cake) Batter
1. Beat the egg yolks + sugar until light yellow and thick.
2. Sift the flour, cocoa, and salt and add to the mixture, stirring gently with a spatula.
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Egg Whites
1. In a separate bowl, beat the egg whites until stiff peaks form.
2. Gently fold the whites into the yolk mixture in 2–3 stages.
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Baking
• Spread the batter evenly in the pan.
• Bake for 12–15 minutes.
• Let cool for 2–3 minutes after removing from the oven.
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Roll (Pre-Shape)
1. While the cake is still warm, carefully roll it up from the edge, along with the parchment paper.
2. Set aside to cool completely.
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Prepare the Chocolate Mousse
1. Whip the cream until stiff.
2. Add the melted (cooled) chocolate and vanilla, and mix with a spatula until smooth.
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Fill the Roll
1. Unroll the cooled roll.
2. Spread the entire mousse evenly over it.
3. Roll it up tightly again and wrap it.
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Chilling
• Wrap the roll in plastic wrap and chill in the refrigerator for 2–3 hours.
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Serving
• Sprinkle powdered sugar on top.
• If desired, you can decorate with chocolate chips, strawberries, or blackberries.
