Chocolate Yule Log Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE DECADENCE YULE LOG



Chocolate Decadence Yule Log image

A classic holiday cake that is so rich, it makes you feel absolutely decadent! You roll it up jelly roll style, and then decorate it to look like a log.

Provided by BOOK_WORM

Categories     World Cuisine Recipes     European     French

Time 2h

Yield 12

Number Of Ingredients 16

⅔ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
5 eggs
¾ cup white sugar
2 (1 ounce) squares unsweetened chocolate
2 tablespoons water
2 tablespoons coffee-flavored liqueur
2 tablespoons white sugar
¼ teaspoon baking soda
confectioners' sugar for dusting
4 (1 ounce) squares semisweet baking chocolate
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon coffee flavored liqueur

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
  • In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
  • Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
  • Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
  • For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
  • Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 58.8 g, Cholesterol 98 mg, Fat 14.1 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 7.9 g, Sodium 229.8 mg, Sugar 50.4 g

CHOCOLATE YULE LOG



Chocolate Yule Log image

If you haven't tried this classic holiday dessert because you thought it required advanced baking and pastry skill, then get ready to buche up this Noel, since the techniques required are actually quite simple. This classic holiday dessert is a showstopper, but it's often better looking than it is tasting, which is not the case here, thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream filling. Garnished here with meringue mushrooms and rosemary.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 10

Number Of Ingredients 16

1 ⅔ cups powdered sugar
½ cup butter, at room temperature
1 ½ tablespoons unsweetened cocoa powder
1 pinch salt
2 tablespoons coffee-flavored liqueur
⅓ cup mascarpone cheese
2 tablespoons melted butter
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
2 tablespoons all-purpose flour
5 large eggs, at room temperature
⅔ cup white sugar
½ teaspoon vanilla
2 tablespoons powdered sugar, or as needed
1 cup heavy cream, boiling-hot
1 (8 ounce) package dark chocolate chips

Steps:

  • Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
  • Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
  • Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
  • Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
  • Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
  • Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
  • Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
  • Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
  • Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
  • Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
  • Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.

Nutrition Facts : Calories 526.3 calories, Carbohydrate 55.7 g, Cholesterol 165.4 mg, Fat 33.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 19.8 g, Sodium 245.4 mg, Sugar 48.9 g

YULE LOG CAKE (BûCHE DE NOëL)



Yule Log Cake (Bûche de Noël) image

This classic Yule Log Cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache! It's delicious, festive and made completely from scratch!

Provided by Lindsay

Categories     Dessert

Time 1h42m

Number Of Ingredients 18

3/4 cup (98g) all-purpose flour
1/3 cup (38g) Hershey's Special Dark cocoa powder
1 tsp baking powder
1/2 tsp salt
4 large eggs, divided
3/4 cup (155g) granulated sugar
5 tbsp (72g) sour cream
1/4 cup butter, melted
1 tsp vanilla extract
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cups (86g) powdered sugar
1 tsp vanilla extract
1/8 tsp salt
8 oz (226g) mascarpone cheese, softened but still chilled*
8 ounces semi sweet chocolate, finely chopped
1 cup heavy whipping cream
Sugared cranberries, optional*
Sugared rosemary, optional*

Steps:

  • Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You'll use the parchment paper later to lift the cake out of the pan and roll it up. 2.
  • Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 3
  • In a large bowl, combine the egg yolks and sugar and whisk together until well combined. 4
  • Add the sour cream, melted butter and vanilla extract and whisk together until well combined. 5
  • Add the dry ingredients and gently whisk together until well combined, then set aside. 6
  • Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form. 7
  • Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. 8
  • Add the remaining egg whites and gently fold together until well combined. 9
  • Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean. 1
  • . Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter. 1
  • . While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely. 1
  • . When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form. 1
  • . Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. 1
  • . Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls. 1
  • . Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. 1
  • . Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. 1
  • . When you're read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate. 1
  • . Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don't want it too warm/thin), then transfer to a large mixer bowl. 19.
  • Whip on high speed until lightened in color and thick enough to spread. 20.
  • To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal. 21.
  • Use some of the chocolate ganache to attache the small log to the side of the larger log. 22.
  • Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired. 23.
  • Refrigerate the cake until ready to serve.

Nutrition Facts : ServingSize 1 slice, Calories 502 calories, Sugar 38.7 g, Sodium 462.6 mg, Fat 31.9 g, SaturatedFat 19.1 g, TransFat 0.3 g, Carbohydrate 50.5 g, Fiber 2.7 g, Protein 8.3 g, Cholesterol 142.1 mg

CHOCOLATE YULE LOG



Chocolate Yule Log image

For many years, this impressive rolled cake has been a favorite Christmas dessert for our family- everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

4 large eggs, separated
2/3 cup sugar, divided
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup heavy whipping cream
2 tablespoons sugar
1/4 teaspoon almond extract
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons 2% milk
2 teaspoons vanilla extract

Steps:

  • Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE GINGERBREAD YULE LOG



Chocolate Gingerbread Yule Log image

If you've tasted a yule log sponge cake, you'll love this version with fresh ginger and spices. The holiday stunner can be made ahead. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 26

5 large eggs, separated
3/4 cup cake flour
1 to 1-1/2 teaspoons each ground ginger and cinnamon
1/4 teaspoon each ground nutmeg and pepper
1/4 teaspoon salt
1/3 cup packed dark brown sugar
1/4 cup molasses
2 tablespoons canola oil
1 tablespoon grated fresh gingerroot
1/8 teaspoon cream of tartar
1/4 cup sugar
Baking cocoa
FILLING:
1 carton (8 ounces) mascarpone cheese
1/3 cup confectioners' sugar
2 tablespoons heavy whipping cream
1/8 teaspoon salt
1/3 cup crystallized ginger, dried cranberries or miniature semisweet chocolate chips
CHOCOLATE BARK:
4 to 6 ounces high-quality bittersweet chocolate, melted
BUTTERCREAM:
2 large egg whites
1/2 cup sugar
1/8 teaspoon salt
3/4 cup unsalted butter, softened
4 ounces high-quality milk chocolate, melted and cooled

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift flour, spices and salt together twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add brown sugar, beating on high speed until thick. Beat in molasses, oil and fresh ginger. Fold in flour mixture (batter will be thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved. Beat on high until stiff, glossy peaks form. Using a large spatula, fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 10-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with cocoa. Gently peel off paper. Roll up cake in towel jelly-roll style. Cool completely on a wire rack., For filling, in a small bowl, mix mascarpone cheese, confectioners' sugar, cream and salt just until blended; stir in ginger. Refrigerate, covered, while preparing bark and buttercream., For bark, line the underside of a 15x10x1-in. baking pan with parchment. Using an offset spatula, spread melted chocolate in a thin, even layer on parchment. Refrigerate until set, about 30 minutes., For buttercream, place egg whites, sugar and salt in a heatproof bowl; whisk until blended. Place bowl over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 1-2 minutes. , Remove from heat. With the whisk attachment of a mixer, beat on high speed until stiff glossy peaks form and mixture has cooled, about 5 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled chocolate., To assemble, unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter. Spread buttercream over cake., To decorate cake, lift chilled chocolate with fingers and break carefully into shards; arrange over buttercream, overlapping slightly. If chocolate becomes too soft, return to refrigerator as necessary., Refrigerate cake, loosely covered, until serving. Using a serrated knife, cut cake into slices., Freezer Option: Entire cake can be made up to 1 week before serving. Prepare and decorate cake as directed; freeze 2 hours or until firm. Wrap cake in several layers of plastic wrap. Return to freezer; freeze for up to 1 week. To serve, partially thaw wrapped cake in refrigerator overnight. Carefully remove plastic wrap; let cake stand at room temperature 15-30 minutes before serving.

Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 121mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

MOCHA YULE LOG



Mocha Yule Log image

This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. -Jenny Hughson, Mitchell, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

5 large eggs, separated
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1 cup sugar, divided
1/2 teaspoon cream of tartar
FILLING:
1-1/2 teaspoons instant coffee granules
1 cup heavy whipping cream
1/2 cup confectioners' sugar
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
1 tablespoon brewed coffee, cooled
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold., For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.

Nutrition Facts : Calories 341 calories, Fat 15g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 136mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

YUMMY CHOCOLATE LOG



Yummy chocolate log image

A Christmas treat the kids will enjoy helping to make, with an unusual minty filling

Provided by Sara Buenfeld

Time 40m

Number Of Ingredients 12

3 eggs
85g golden caster sugar
85g plain flour (minus 2 tbsp)
2 tbsp cocoa powder
½ tsp baking powder
50g butter, plus extra for the tin
140g dark chocolate , broken into squares
1 tbsp golden syrup
284ml pot double cream
200g icing sugar, sifted
2-3 extra strong mints, crushed (optional)
icing sugar and holly sprigs to decorate - ensure you remove the berries before serving

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
  • Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
  • Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
  • To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
  • Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
  • Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

Nutrition Facts : Calories 552 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 54 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE YULE LOG



Chocolate Yule Log image

Provided by Sandra Lee

Categories     dessert

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 7

1 pre-made chocolate jelly roll cake
1 (16-ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
Cocoa powder, for dusting
10 miniature marshmallows
10 chocolate kiss candies, unwrapped
1/4 cup confectioners' sugar

Steps:

  • Lay cake on a clean work surface. Mix the whipped topping and vanilla extract together until combined. Spread white frosting over the top of the cake to coat completely. Roll up the cake, jelly-roll style, and then cover the outside of the cake with the frosting. Drag a fork along the length of the cake to form a bark design. Dust with cocoa powder and refrigerate.
  • For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form "mushroom." Group chocolate mushrooms along cake by inserting toothpicks into surface of cake, at intervals to resemble growths of forest mushrooms. Dust chocolate kiss candies with confectioners' sugar. Slice and serve.

YULE LOG CAKE



Yule Log Cake image

A delicate sponge and rich chocolate buttercream make this Christmas Yule log cake as delicious to eat as it is pretty to look at! Add optional decorations, such as forest berries, meringue mushrooms, mini evergreen trees, etc.

Provided by stella

Categories     Chocolate Cake

Time 1h10m

Yield 8

Number Of Ingredients 13

½ cup white sugar
2 tablespoons white sugar
4 large eggs, separated, divided
¾ cup all-purpose flour
1 tablespoon all-purpose flour
¼ cup unsalted butter, softened
1 tablespoon lukewarm water
1 teaspoon baking powder
1 pinch salt
3 ½ ounces semisweet chocolate, chopped
⅔ cup unsalted butter, softened
1 ½ cups powdered sugar, or more to taste
1 tablespoon cocoa powder for dusting, or as needed

Steps:

  • Preheat the oven to 355 degrees F (180 degrees C). Grease a jelly roll pan. Line it with parchment paper, and grease the paper.
  • Beat 1/2 cup plus 2 tablespoons sugar and egg yolks until light and fluffy. Add 3/4 cup plus 1 tablespoons flour, butter, lukewarm water, and baking powder; beat until well combined.
  • Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff. Transfer 1/3 of the whites to the cake batter and gently fold in. Repeat with remaining whites. Spoon batter into the prepared pan and spread evenly.
  • Bake in the preheated oven until it springs back when pressed gently in the middle, about 12 minutes. Remove from the oven and let sit in the pan for 3 minutes, before carefully turning the cake out onto a large piece of parchment paper. Roll the parchment and cake from one short end to the other and let cool.
  • While the cake is cooling, place chocolate for buttercream in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat.
  • Beat softened butter in a bowl until light and creamy. Add powdered sugar in small increments, beating between each addition. Add melted chocolate and beat until well combined.
  • Carefully unroll the cooled sponge cake. Spread a thin layer of buttercream across the top to the edges. Firmly roll back up, using parchment to help you, into a tight roll.
  • At one end of the roll, cut off a diagonal slice to represent a branch, about 2 inches in length at the longest side. Frost the entire roll with buttercream. Use a palette knife to create uneven ridges to represent tree bark. Position the branch somewhere near the center of the log and cover with buttercream.
  • Drag the tines of a fork lengthwise across the buttercream to create an extra bark effect. Dust the entire log with cocoa powder.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 56.5 g, Cholesterol 148.9 mg, Fat 27.8 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 16.4 g, Sodium 118.9 mg, Sugar 45 g

CHOCOLATE YULE LOG CAKE



Chocolate Yule Log Cake image

Complete your holiday spread with a classic Chocolate Yule Log Cake. Not only is our Chocolate Yule Log Cake visually striking, it tastes great too! Grab a fancy platter to display it on and make it a centerpiece of your table alongside your other decorations.

Provided by My Food and Family

Categories     Christmas Desserts

Time 2h40m

Yield 12 servings

Number Of Ingredients 13

1 pkg. (4 oz.) BAKER'S White Chocolate
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
6 Tbsp. plus 1/8 tsp. unsweetened cocoa powder, divided
1/2 cup flour
1/2 tsp. baking powder
4 eggs, separated
2/3 cup granulated sugar, divided
1 tsp. vanilla
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. powdered sugar
6 Tbsp. brewed strong MAXWELL HOUSE Rich Dark Roast Coffee, cooled, divided
2 cups thawed COOL WHIP Whipped Topping
3 JET-PUFFED Marshmallows

Steps:

  • Heat oven to 400ºF.
  • Melt white chocolate as directed on package; spread into 11x8-inch rectangle on parchment-covered baking sheet. Melt 1 oz. semi-sweet chocolate as directed on package. Drop in small spoonfuls over white chocolate; swirl gently with knife. Refrigerate until ready to use.
  • Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Combine flour, baking powder and 1/4 cup cocoa powder. Beat egg whites in medium bowl with hand-held mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating constantly until stiff peaks form.
  • Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Add flour mixture; mix well. (Mixture will be thick.) Add 1/3 of the beaten egg whites; stir gently just until blended. Gently stir in remaining egg whites. Spread onto bottom of prepared pan.
  • Bake 8 to 10 min. or until top of cake springs back when touched in center. Carefully run knife around edges to loosen cake. Sprinkle clean kitchen towel evenly with 2 Tbsp. of the remaining cocoa powder. (For best results, do not use a terrycloth towel.) Invert cake onto prepared towel; carefully peel off paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, melt remaining semi-sweet chocolate; cool slightly.
  • Mix cream cheese and powdered sugar in medium bowl until blended. Add melted chocolate; mix well. Stir in 3 Tbsp. coffee. Gently stir in COOL WHIP. Unroll cake; remove towel. Brush cake with remaining coffee. Reserve 1 cup cream cheese mixture for later use; spread remaining cream cheese mixture onto cake. Reroll cake.
  • Place filled cake, seam side down, on platter. Cut 2-inch-thick diagonal slice off one end of cake roll; place on top of cake as shown in photo, securing to cake roll with some of the reserved cream cheese mixture. Frost cake with remaining cream cheese mixture, leaving cut cake slice unfrosted as shown in photo. Cut white chocolate sheet into 3x1-1/2-inch pieces. Insert into cream cheese frosting on cake as shown in photo. Use kitchen shears to trim marshmallows to resemble mushrooms as pictured; sprinkle with remaining cocoa powder. Use to garnish cake.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

More about "chocolate yule log cake recipes"

BEST EASY YULE LOG RECIPE - HOW TO MAKE A CHOCOLATE …
best-easy-yule-log-recipe-how-to-make-a-chocolate image
2021-10-19 Bring the heavy cream and corn syrup to a simmer in a saucepan, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours. Unwrap the cake …
From thepioneerwoman.com


BUCHE DE NOEL CHOCOLATE YULE LOG CAKE - SUGAR AND SOUL
buche-de-noel-chocolate-yule-log-cake-sugar-and-soul image
2020-12-14 Instructions. Preheat the oven to 350°F and line a 13”x18” half baking sheet with parchment paper (allowing a few inches to hang over the edge), spray with cooking spray, and set aside. For the chocolate sponge cake …
From sugarandsoul.co


CHOCOLATE YULE LOG | RICARDO
chocolate-yule-log-ricardo image
Cake. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over both sides. Generously butter and flour paper and sides. Set aside. …
From ricardocuisine.com


CHOCOLATE YULE LOG RECIPE - DINNER, THEN DESSERT
2021-10-22 Preheat oven to 400 degrees and spray a 13×18 baking sheet with baking spray. Line with parchment paper and spray the top of the parchment paper with baking spray. To …
From dinnerthendessert.com
Cuisine American
Total Time 2 hrs 58 mins
Category Dessert
Calories 402 per serving


CHOCOLATE AND WHITE YULE LOG RECIPE | RECIPES - HERSHEYLAND
1. Preheat oven to 375°F (190°C). Line a 15-1/2 x 10-1/2 x 1-inch (40 x 25 x 2.5 cm) jellyroll pan with foil; generously grease foil. 2. Beat egg whites with an electric mixer, set on high speed, in …
From hersheyland.ca


CARAMEL YULE LOG BAKING KIT | BAKEDIN - BAKED IN
Stir with a wooden spoon until the chocolate has melted and the frosting is thick enough to spread. Cool in the fridge for around 10-15 minutes. Roughly chop the hazelnuts (bag 6) and …
From bakedin.co.uk


YULE LOG CAKE RECIPES CHOCOLATE : TOP PICKED FROM OUR EXPERTS
Best Easy Yule Log Recipe - How to Make a Chocolate Yule ... new www.thepioneerwoman.com. For the cake: Preheat the oven to 350˚.Butter a 12-by-17- inch …
From recipeschoice.com


CHOCOLATE AND MASCARPONE YULE LOG | RICARDO
Cake. In a bowl, combine the flour and baking powder. Set aside. In a small saucepan, gently melt the chocolate, butter, and cocoa powder. Whisk until the mixture is smooth. Set aside. In …
From ricardocuisine.com


CAKE WEGMANS YULE LOG [5L4TJE]
1 day ago Chocolate Yule Log Cake : Yule Logs In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until pale in color, light and frothy strawberry krunch ice cream …
From 140.bagpack.venezia.it


CHOCOLATE CAKE ROLL RECIPE {FROM OUR YULE LOG CAKE VIDEO TUTORIAL}
For the Cake. Preheat the oven to 350 degrees. Grease a 15 x 10 x 1 jelly roll pan, line the bottom with parchment paper, also grease the parchment paper then flour the pan including …
From mycakeschool.com


BEST CHOCOLATE YULE LOG CAKE RECIPE - HINA MUNAWAR
2021-11-25 Preheat the oven to 350°F. Line a 17×12-inch baking sheet or pan with parchment paper. Mix the flour, salt, baking powder, and cocoa in a medium bowl and set aside. In a …
From hinamunawar.com


“YULE” HAVE A GREAT HOLIDAY WITH THIS CHOCOLATE CAKE OF …
Cinders were saved to help start the fire for the next year's yule log, or be dug into the earth to ensure a good harvest. The ashes of the yule log were believed to hold special powers that …
From plumdeluxe.com


CHOP THE COATED - TIKVT.EPICEMARKETING.INFO
Chop the coated Nabisco wafers and fold into the cream and chocolate mixture. Spoon mixture over the cake layer and smooth top. Chill for 3-4 hours. Heat cream until simmering point and …
From tikvt.epicemarketing.info


CHOCOLATE YULE LOG CAKE (BûCHE DE NOëL) - EATS DELIGHTFUL
2020-12-15 Instructions. Preheat your oven to 350°F. Line the bottom and sides of a (12×17 inch) jelly roll pan with parchment paper, and set aside. Make the chocolate cake: In a …
From eatsdelightful.com


Related Search