Costume Quest – Mossy Log

Mossy Log came second in the Costume Quest vote. I’m glad Mossy Log won because it meant I had the perfect excuse to invest in an electric hand mixer and finally got to witness what “stiff egg whites” looked like outside of a cookery show. I had a bit of a quandary over whether to make Mossy Log as one big cake or lots of little cake rolls – in the end I thought it would be better to create a large cake. You could of course make several large cakes and claim them as small cakes and eat as many as you like. That’s my kind of cake logic.
Click ‘Read More’ for the full recipe!
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This recipe serves 6-8.
What you will need: 30x35cm Swiss roll tin/baking tray, 4 large bowls, whisk, small Tupperware container, pot, greaseproof paper/baking parchment, spatula and a cupcake casing.
For the Chocolate Log:
5 Eggs (Room Temperature)
140g / 1 Cup Light Brown Sugar
100g / 1 Cup Self-Raising Flour
25g / ¼ Cup High Quality Cocoa Powder
1 Cupcake Case
120 ml / ½ Cup Double Cream
1 Tablespoon Caster Sugar
For the Frosting:
190 ml/ 1 Cup Double Cream
300g / 1½ Cups Dark Chocolate (70%+)
For the Moss:
25g / ¼ Cups Desiccated Coconut
Green Food colouring
To Garnish:
25g / ½ Cup Chocolate (For the shards)
Black Writing Icing Tube
Making the Moss:
In a small Tupperware container with a lid, pour in the desiccated coconut and a few drops of food colouring. Close the lid and shake well until the coconut is dyed and the desired colour. Set aside for later.
Making the Chocolate Frosting:
On a medium heat bring the cream to the boil then quickly remove from the heat – don’t let it burn or overflow! Break in the chocolate and mix well until it has melted and the mixture is smooth.
Leave the chocolate cream to cool then place in the fridge to chill for about an hour until spreadable.
Making the Chocolate Shards:
Melt the chocolate over a bain-marie. Lay out a large piece of greaseproof paper/baking parchment on a counter then have another of the same size set aside. Once the chocolate has melted slowly pour it into the prepared paper and spread it out thinly leaving a small gap around the edges.
Place the second sheet of greaseproof paper/baking parchment over the top and press it down. Fold the paper up starting from the bottom into little strips until it’s all folded up then place in the fridge to chill.
Watch this video for step-by-step instructions - Making Chocolate Shards at FineCooking.com.
Making the Chocolate Roll:
Preheat the oven to 190C/375F, have your cupcake casing ready and grease and line the Swiss roll tin.
Separate the eggs; put the yolks in a large mixing bowl and the whites in another. Add the sugar and water to the egg yolks and whisk well until the mixture is light and fluffy. Sift in the cocoa powder and flour and gently fold them in, keeping the air.
Next whisk the egg whites until they are stiff and form peaks then gradually and lightly fold the egg whites into the cake mixture.
Spoon a small amount of the cake mixture into a cupcake case (enough to half fill it) then pour the rest into the prepared tin, spread until even and bake both for 10-15 minutes.
Lay a sheet of greaseproof paper/baking parchment onto a surface and sprinkle with cocoa poweder – once cooked turn the cake out onto the prepared sheet, cover with a tea towel and allow to cool. Leave the cupcake aside to cool also.
Once the cake has cooled trim any edges to create a perfect rectangle. Using the greaseproof paper underneath, roll up the cake into the shape with the paper inside and set aside.
Whip the double cream with the sugar to taste. Unroll the cake and spread the cream inside, leave a small gap on the edges. Roll the cake up again and place in the fridge to chill for about 20 minutes.
Making the Mossy Log:
Take the cake from the fridge and using a little bit of the chocolate frosting stick the cupcake on top of the cake to create the stump. Frost the entire outside of the cake liberally, covering the cupcake stump and creating a smooth finish.
Sprinkle the green coconut over the top in small batches being careful not to get any stuck on the stump.
Take the sheet of chocolate from the fridge and unroll it, it should snap and break and create the shards. Picking ones that are the right size, stick them to the frosting along the bottom of the cake on the front and back, half way up.
Use the black writing icing to create a swirl on the stump and your Mossy Log is ready to serve.

This cake is delicious. Actually it’s not really a cake it’s more like a chocolatey cloud. Someone suggested a minty kick would go down well, so maybe adding a little peppermint extract to the coconut would be nice. Although this is supposed to be a Halloween creepy treat, I think it would nicely replace any Yule log at Christmas too. 
Don’t forget to check out the other winners - Pizza Sundae and Choconana!

Costume Quest – Mossy Log

Difficulty - 3

Mossy Log came second in the Costume Quest vote. I’m glad Mossy Log won because it meant I had the perfect excuse to invest in an electric hand mixer and finally got to witness what “stiff egg whites” looked like outside of a cookery show. I had a bit of a quandary over whether to make Mossy Log as one big cake or lots of little cake rolls – in the end I thought it would be better to create a large cake. You could of course make several large cakes and claim them as small cakes and eat as many as you like. That’s my kind of cake logic.

Click ‘Read More’ for the full recipe!


This recipe serves 6-8.

What you will need: 30x35cm Swiss roll tin/baking tray, 4 large bowls, whisk, small Tupperware container, pot, greaseproof paper/baking parchment, spatula and a cupcake casing.

For the Chocolate Log:

5 Eggs (Room Temperature)

140g / 1 Cup Light Brown Sugar

100g / 1 Cup Self-Raising Flour

25g / ¼ Cup High Quality Cocoa Powder

1 Cupcake Case

120 ml / ½ Cup Double Cream

1 Tablespoon Caster Sugar

For the Frosting:

190 ml/ 1 Cup Double Cream

300g / 1½ Cups Dark Chocolate (70%+)

For the Moss:

25g / ¼ Cups Desiccated Coconut

Green Food colouring

To Garnish:

25g / ½ Cup Chocolate (For the shards)

Black Writing Icing Tube

Making the Moss:

  1. In a small Tupperware container with a lid, pour in the desiccated coconut and a few drops of food colouring. Close the lid and shake well until the coconut is dyed and the desired colour. Set aside for later.

Making the Chocolate Frosting:

  1. On a medium heat bring the cream to the boil then quickly remove from the heat – don’t let it burn or overflow! Break in the chocolate and mix well until it has melted and the mixture is smooth.
  2. Leave the chocolate cream to cool then place in the fridge to chill for about an hour until spreadable.

Making the Chocolate Shards:

  1. Melt the chocolate over a bain-marie. Lay out a large piece of greaseproof paper/baking parchment on a counter then have another of the same size set aside. Once the chocolate has melted slowly pour it into the prepared paper and spread it out thinly leaving a small gap around the edges.
  2. Place the second sheet of greaseproof paper/baking parchment over the top and press it down. Fold the paper up starting from the bottom into little strips until it’s all folded up then place in the fridge to chill.
  3. Watch this video for step-by-step instructions - Making Chocolate Shards at FineCooking.com.

Making the Chocolate Roll:

  1. Preheat the oven to 190C/375F, have your cupcake casing ready and grease and line the Swiss roll tin.
  2. Separate the eggs; put the yolks in a large mixing bowl and the whites in another. Add the sugar and water to the egg yolks and whisk well until the mixture is light and fluffy. Sift in the cocoa powder and flour and gently fold them in, keeping the air.
  3. Next whisk the egg whites until they are stiff and form peaks then gradually and lightly fold the egg whites into the cake mixture.
  4. Spoon a small amount of the cake mixture into a cupcake case (enough to half fill it) then pour the rest into the prepared tin, spread until even and bake both for 10-15 minutes.
  5. Lay a sheet of greaseproof paper/baking parchment onto a surface and sprinkle with cocoa poweder – once cooked turn the cake out onto the prepared sheet, cover with a tea towel and allow to cool. Leave the cupcake aside to cool also.
  6. Once the cake has cooled trim any edges to create a perfect rectangle. Using the greaseproof paper underneath, roll up the cake into the shape with the paper inside and set aside.
  7. Whip the double cream with the sugar to taste. Unroll the cake and spread the cream inside, leave a small gap on the edges. Roll the cake up again and place in the fridge to chill for about 20 minutes.

Making the Mossy Log:

  1. Take the cake from the fridge and using a little bit of the chocolate frosting stick the cupcake on top of the cake to create the stump. Frost the entire outside of the cake liberally, covering the cupcake stump and creating a smooth finish.
  2. Sprinkle the green coconut over the top in small batches being careful not to get any stuck on the stump.
  3. Take the sheet of chocolate from the fridge and unroll it, it should snap and break and create the shards. Picking ones that are the right size, stick them to the frosting along the bottom of the cake on the front and back, half way up.
  4. Use the black writing icing to create a swirl on the stump and your Mossy Log is ready to serve.

Gourmet Gaming Costume Quest - Mossy Log

This cake is delicious. Actually it’s not really a cake it’s more like a chocolatey cloud. Someone suggested a minty kick would go down well, so maybe adding a little peppermint extract to the coconut would be nice. Although this is supposed to be a Halloween creepy treat, I think it would nicely replace any Yule log at Christmas too. 

Don’t forget to check out the other winners - Pizza Sundae and Choconana!

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