Introduction: Chocolate Log. Our long awaited recipe for Chocolate Log, with two flavours of sponge cake and lots of double cream. This recipe is set to the music of the fabulous band Experimental Dental School, who have loads of great songs so check them out! Step 1: Click Play.... Here are the the ingredients you'll require:Vanilla Sponge Ingredients:  4 Eggs 100g Self-Raising Flour 100g Caster Sugar 1 tsp Vanilla Essence Chocolate Sponge Ingredients:  4 Eggs 65g Self-Raising Flour 100g Caster Sugar 40g Cocoa Powder Plain Cream Filling:  300ml Double Cream Chocolate Cream Icing:100ml Double Cream 65g Dark Chocolate ------------------------------------Bake the sponges in a pre-heated oven at 200C for roughly 10-15 minutes until cooked through and the vanilla sponge is golden brown.------------------------------------For detailed written instructions click through the steps at the foot of this text. Below are a summary of the instructions:Into a large mixing bowl add four eggs and whisk until light and fluffySieve 100g of self raising flour into the whisked eggs Add 100g of caster sugar and 1 tsp of vanilla extract Carefully fold the sugar and flour into the whisked eggsIn a fresh bowl break a further four eggs Sieve 65g of self raising flour and 40g of cocoa powder into the whisked eggs Add 100g of caster sugar Carefully fold the cocoa, sugar and flour into the whisked eggsTake two shallow baking trays 25cm x 35cm Line the trays with baking paperPour the plain cake mix into on tin and chocolate mix into the otherSpread the mix evenly into the four corners of the tray Bake both cakes at 200 degrees C for between 10 and 15 minutesWhisk 300ml of double cream until stiff Place a further 100ml of double cream on a very low heat in a sauce pan Break 65g of dark chocolate into pieces and add to the warmed double cream in the sauce pan Stir until chocolate has melted into the double cream Whisk the chocolate double cream until stiff Trim the four edges of the two sponge cakes and release the cake from the baking paperFlip the plain sponge over and place on a fresh piece of baking paper Spread two thirds of the plain double cream evenly onto the cake With both hands start off by very tightly turning the short edge over into a tight rollContinue until the entire length of the cake is rolled Once complete, wrap the baking paper and place the cake in the fridge for 10 minutesTake the chocolate sponge cake, flip over and place on a fresh piece of baking paper Spread the remaining third of the plain double cream evenly over this cakeTake the plain sponge out of the fridge after it's 10  minutes Place it at one end of the freshly creamed chocolate sponge and roll so that the chocolate sponge becomes an outer layer to the cakeWhere the two short ends of the chocolate sponge meet each other carefully trim Roll the cake over so that it sits on it's freshly cut flat base Now with a sharp knife trim both ends of the cake to tidy them upThe final step, adding the chocolate double cream icing to the outer layer of the chocolate log With a spatula spread the chocolate double cream all around the outside of the cake Your chocolate log is complete and ready for serving Step 2: Creating the Sponge Mix. Into a large mixing bowl add four eggs and whisk until light and fluffySieve 100g of self raising flour into the whisked eggs Add 100g of caster sugar and a teaspoon of vanilla extract Carefully fold the sugar and flour into the whisked eggsInto a fresh bowl break a further four eggs Sieve 65g of self raising flour and 40g of cocoa powder into the whisked eggs Add 100g of caster sugar Carefully fold the cocoa, sugar and flour into the whisked eggs Step 3: Baking Your Sponges. Take two shallow baking trays 25cm x 35cmLine with baking paper that is the same width as the internal space of the baking tray and longer than it's length Into one tray pour the plain cake mix and pour the chocolate mix into the otherSpread the mix evenly into the four corners of the tray Bake both cakes at 200 degrees C for between 10 and 15 minutes Step 4: Making the Cream Filling and Icing. Whisk 300ml of double cream until stiff (this will require some patience and endurance)Place a further 100ml of double cream on a very low heat in a sauce pan Break 65g of dark chocolate into pieces and add to the warmed double cream in the sauce pan Stir until chocolate has melted into the double cream Whisk the chocolate double cream until stiff (again this will require some patience and endurance) Step 5: Constructing Your Cake. Trim the four edges of the two sponge cakes and release the cake from the baking paper by slowly peeling it (maybe with the help of a knife)Flip the plain sponge over and place on a fresh piece of baking paper Spread two thirds of the plain double cream evenly onto the cake Now the bit that requires a little concentration, rolling the cake With both hands start off by very tightly turning the short edge over into a tight roll If possible start with a nice tight roll though remain conscious of how the cake is handling being rolled as you don't want the cake to tear Once the roll is going it should get easier  Continue until the entire length of the cake is rolled Once complete, wrap the baking paper that the cake is sitting on around the rolled cake and place the cake in the fridge for 10 minutesNow take the chocolate sponge cake, flip over and place on a fresh piece of baking paper Spread the remaining third of the plain double cream evenly over this cake (as there is less cream this will create a thinner layer)  Take the plain sponge out of the fridge after it's 10  minutes Place it at one end of the freshly creamed chocolate sponge and roll so that the chocolate sponge becomes an outer layer to the cake Step 6: Trimming and Tidying. Where the two short ends of the chocolate sponge meet each other carefully trim the chocolate sponge so that the cake can sit on a flat baseRoll the cake over so that it sits on it's freshly cut flat base Now with a sharp knife trim both ends of the cake to tidy them up Step 7: The Final Icing. The final step, adding the chocolate double cream icing to the outer layer of the chocolate logWith a spatula spread the chocolate double cream all around the outside of the cake Your chocolate log is complete and ready for serving