Name: Festive Chocolate Yule Log
Ingredients: 1 ⅔ cups powdered sugar; ½ cup butter (at room temperature); 1 ½ tablespoons unsweetened cocoa powder; Pinch of 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

Instructies

Filling

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.

Preparing the Pan

Preheat the oven to 400°F (200°C).
Brush a 13×18-inch rimmed sheet pan with a little melted butter.
Line the pan with parchment paper and brush remaining melted butter on top.

Dry Ingredients

Combine cocoa powder, salt, and flour in a bowl; whisk or sift to break up clumps.

Cake Batter

In a clean stand mixer bowl, whip eggs and sugar until fluffy and light in color.
Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed.
Beat in the remaining cocoa mixture on low, then switch to high speed until moistened but not fully blended.
Whisk batter until evenly blended.

Baking

Pour batter onto the prepared sheet pan and spread it out with a spatula, leaving some room around the edges.
Tap the pan on the counter to eliminate large bubbles.
Bake in the preheated oven until the top is dry and edges start to pull away from the sides, 8 to 10 minutes.

Rolling the Cake

Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake.
Remove the cake from the oven.
Run a knife around the edges of the pan.
Sprinkle powdered sugar over the top.
Run a spatula under the parchment paper to make sure it’s not stuck to the pan.
Quickly flip the pan on top of the sugared area to invert the cake.
Remove parchment paper and dust the cake with more powdered sugar.
Gently roll the cake up inside the towel; allow it to cool for 15 minutes.

Filling and Rolling

Unroll the cake and dollop the prepared buttercream on top, reserving some for later.
Spread the frosting to the edges and roll the cake over the frosting, using the towel to lift if needed.
Sprinkle more powdered sugar on top.
Wrap the log in plastic wrap and refrigerate until firm, about 2 hours.

Ganache Frosting

Combine chocolate chips and hot cream in a bowl.
Let sit for 1 minute.
Whisk until the chocolate melts.

Decorating the Log

Make an angled cut 3 inches from one end of the log.
Place the 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 the ganache.

Carving

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.

Festive Chocolate Yule Log