CHOCOLATE YULE LOG
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
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
YUMMY CHOCOLATE LOG
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
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 CAKE
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
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
CHOCOLATE YULE LOG
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
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
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
YULE LOG
An Easy, But Delicious Chocolate Christmas Yule Log Recipe! Materials Shallow baking pan, Maximum size: 11" by 17" (27cm by 43cm) Mixer, obviously and electric mixer (stand or hand held) is easiest. Oven Parchment paper, also called baking paper. Waxed paper is NOT the same. Measuring cups and spoons
Provided by hollmum
Categories Dessert
Time 1h15m
Yield 1 12-14 inch log
Number Of Ingredients 16
Steps:
- Separate the 5 yolks from whites, obviously into two separate bowls. Place egg whites in a small mixing bowl and let the whites stand at room temperature for 30 minutes or more.
- Grease a baking pan, then line the pan with parchment paper. Finally, grease the parchment paper. I use Crisco (a vegetable shortening) as the grease, but you could use butter, margarine or even (yuck) animal lard. This recipe presumes a 15 inch by 10 inch by 1/2 inch deep pan, but you can use a pan that is larger in any dimension(s), and just crimp the parchment paper at the proper dimensions.
- In a large mixing bowl, beat the egg yolks on high until they are light and fluffy. Gradually add 1/2 cup sugar, beating for a few minutes, until thick and lemon-colored.
- In a dry bowl, combine the 1/2 cup cake flour, 1/4 cup baking cocoa (powdered cocoa) & 1/4 teaspoon salt with a whisk.
- Slowly add the flour mixture to the egg yolk mixture and blend on medium, until well mixed.
- Beat egg whites (in a separate clean bowl) on medium until foamy. Add the 1/2 teaspoon of cream of tartar. Continue to beat until soft peaks form. then, slowly add the remaining 1/2 cup of sugar, beating on high until stiff peaks form.
- Slowly and gently fold the egg whites into the chocolate flour mixture, until no streaks remain.
- Gently spread the batter evenly in the prepared pan.
- Bake in the preheated oven at 350° for about 12 minutes or until cake springs back (do not over bake; certainly not more than 15 minutes. It is better to under bake rather than over bake!).
- Cool the cake for 5 minutes, then invert onto a linen towel dusted with confectioners' sugar (or another piece of parchment paper, dusted with the powdered sugar). Peel off parchment paper.
- Roll the cake up in the towel or paper, starting with a short side. Then let it cool on a wire rack. The cake portion is now done! If you need to take a break, put the cake in a sealed container or plastic bag.
- MAKING THE FILLING. Alternatives: [1] If you are in a hurry or want a white filling, you could instead just use a topping like "Cool Whip"; but it would need to be served within hours, before the Cool Whip melted and went flat. [2] Another white filling can be made by whipping 1 cup of whipping cream until it is light and fluffy, then beating in 1/2 cup powdered sugar. Obviously, this requires the cake to be kept refrigerated, except when serving it. [3] For a white, vanilla buttercream filling, see the "white buttercream filling recipe" at the bottom of this page; [4] For a chocolate buttercream filling, see the "chocolate buttercream filling recipe" at the bottom of this page; [5] For a mocha (coffee) filling, add 1 tablespoon of instant coffee granules to any of these above.
- Whip 4 egg whites in a clean dry mixing bowl until fluffy peaks form.
- Add the 1 and a half cups of powdered (icing or confectioner's sugar) to the mixer. Then add 1/4 teaspoon vanilla extract and 1/4 cup powdered baking cocoa. Whip briefly, but to a uniform color.
- Unroll the cake! If you want to make two shorter cakes, simply cut the cake in half before unrolling it. The advantage of this is, you can make one with chocolate filling, the other with a white filling, or mocha, etc.
- Spread it about at least 1/4 inch thick, up to a maximum of 1/2 inch thick.
- Gently and loosely roll the cake, not squeezing! You don't want to squeeze out the filling. Again, the chocolate filling is on the left, the white buttercream (or whipped cream) is on the right. Now, while the white icing looks better, the chocolate tastes much better -- in my opinion.
- MAKING THE ICING / FROSTING: Alternatives: If you are in a hurry, you can use a pre-made, store-bought can of chocolate frosting / icing, instead.
- In a mixing bowl add 1.5 cups confectioners' sugar (also called powdered sugar and in the UK, icing sugar) , 2 egg whites, 3 tablespoons melted butter, 1 teaspoon lemon juice & 1/4 teaspoon vanilla, then whip it up in your electric mixer.
- Add the cocoa, and mix with the mixer until uniform.
- Gently slurp the icing on the cake (top and ends). Note: the log in the photo appears short because I cut the roll in half to make two short logs, rather than one long log.
- I use a pastry blending knife to make the lines in the icing to look like a log! I just drag the front of it across the log. Of course, you can buy special decorating tools for this, also.
- You can also dust it with powdered sugar, to simulate snow!
Nutrition Facts : Calories 3590.6, Fat 69.6, SaturatedFat 35, Cholesterol 1149.1, Sodium 1525.6, Carbohydrate 711.8, Fiber 22.6, Sugar 616.1, Protein 71.7
More about "chocolate yule log cake recipes"
MARY BERRY'S YULE LOG RECIPE - BBC FOOD
From bbc.co.uk
YULE LOG (CAKE) - WIKIPEDIA
From en.wikipedia.org
YULE LOG CAKE RECIPE - EASY FRENCH FOOD
From easy-french-food.com
“YULE” HAVE A GREAT HOLIDAY WITH THIS CHOCOLATE CAKE …
From plumdeluxe.com
EASY CHOCOLATE YULE LOG CAKE | BûCHE DE NOëL RECIPE
From lifeloveandsugar.com
4.9/5 (102)Total Time 1 hr 42 minsCategory DessertCalories 502 per serving
- 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.
CHOCOLATE YULE LOG CAKE - FAYE'S FOOD
From fayesfood.com
Servings 1Estimated Reading Time 5 minsCategory DessertsTotal Time 24 hrs 12 mins
CHOCOLATE CHRISTMAS YULE LOG CAKE | UNIQUE CHOCOLATE RECIPES
From godiva.ca
YULE LOG CAKE RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
A NO-FUSS CHOCOLATE YULE LOG THAT’S EASY TO ROLL
From seriouseats.com
BEST EASY YULE LOG RECIPE - HOW TO MAKE A CHOCOLATE YULE LOG CAKE
From thepioneerwoman.com
HOW TO MAKE A YULE LOG CAKE WITH CHOCOLATE, CARDAMOM, AND …
From epicurious.com
CHOCOLATE YULE LOG | M&M FOOD MARKET
From mmfoodmarket.com
A MODERN TAKE ON THE CLASSIC YULE LOG CAKE – BRIGHTLAND
From brightland.co
YULE LOG WITH CHOCOLATE GANACHE - BON APPéT'EAT
From bonappeteat.ca
CHOCOLATE YULE LOG CAKE 巧克力树桐蛋糕 - ANNCOO JOURNAL
From anncoojournal.com
EASY CHOCOLATE YULE LOG CAKE - FEEDING YOUR FAM
From feedingyourfam.com
CHOCOLATE & ORANGE YULE LOG WITH FONDANT HOLLY - COFFEE & VANILLA
From coffeeandvanilla.com
CHOCOLATE MOCHA YULE LOG CAKES - SPRINKLE BAKES
From sprinklebakes.com
THE YULE LOG CAKE - ALIZ FOODS
From alizfoods.com
YULE LOG CAKE WITH CHOCOLATE GANACHE - RUCHISKITCHEN
From ruchiskitchen.com
CHOCOLATE YULE LOG CAKE - AN A-TO-Z BAKING GUIDE
From cookmorphosis.com
CHOCOLATE YULE LOG CAKE - FRENCH PASTRY SECRETS
From frenchpastrysecrets.com
CHOCOLATE MOCHA YULE LOG CAKES - FOODINGNEWS.IT
From foodingnews.it
CHOCOLATE YULE LOG - CATHERINE ZHANG
From zhangcatherine.com
YULE LOG HACKS | THE KITCHEN: FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CHOCOLATE ORANGE YULE LOG - THE BAKING EXPLORER
From thebakingexplorer.com
CHOCOLATE YULE LOG | RICARDO
From ricardocuisine.com
HOW TO MAKE A CHOCOLATE YULE LOG? ROXANA JULLAPAT SHOWS YOU
From latimes.com
CHOCOLATE YULE LOG RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
WOODLAND CHRISTMAS YULE LOG CAKE - FOOD HEAVEN
From foodheavenmag.com
CLASSIC CHOCOLATE YULE LOG RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE YULE LOG (BUCHE DE NOEL) - FOOD WISHES
From youtube.com
YULE LOG DESSERT | READY SET EAT
From readyseteat.com
CHOCOLATE YULE LOG CAKE - BITTY BAKES
From bittybakes.com
FOUR-LAYER CHOCOLATE YULE LOG | RICARDO
From ricardocuisine.com
BEST YULE LOG RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE YULE LOG | CHRISTMAS RECIPE | SOIL ASSOCIATION
From soilassociation.org
CHOCOLATE MERINGUE YULE LOG - FOOD HEAVEN
From foodheavenmag.com
CHOCOLATE YULE LOG RECIPE - FOOD.COM
From food.com
WHITE CHOCOLATE YULE LOG: CHRISTMAS DESSERT | GREEDY GOURMET
From greedygourmet.com
CHOCOLATE ANGEL FOOD "YULE LOG" | GENERAL MILLS CONVENIENCE AND …
From generalmillscf.com
You'll also love