Festive Chocolate Yule Log
Ingrediënten
Prep: 50 mins | Cook: 10 mins | | Servings: 10
For the Filling:
- 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
For the Sponge Cake:
- 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
For the Ganache Frosting:
- 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 13x18-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.
Nutritional Information
Calories: 526 kcal | Carbohydrates: 55.7 g | Protein: 6.4 g | Fat: 33.7 g
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