Yule Log Cake
- 2/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 5 eggs
- 3/4 cup granulated white sugar
- 2 (1 ounce) squares unsweetened chocolate, or 1/4 cup unsweetened
- cocoa powder
- 2 tbsp. water
- 2 tbsp. granulated white sugar
- 1/4 tsp. baking soda
- confectioners’ sugar for dusting
- solid vegetable shortening (room temp.) like Crisco® for greasing the pan and paper.
Preheat the oven to 350F (175C). Lightly grease a jellyroll pan (a cookie sheet with higher sides) and line with parchment (or waxed) paper. Lightly grease this also. Sift flour with baking powder and salt into a large bowl 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, (and cocoa powder if using it in place of the chocolate pieces, and skip the melted chocolate step.), beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture until well combined. Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the remaining 2 tbsp. sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter. Pour a 1/4 inch thick layer of batter into the prepared pan and smooth the top to level it. Bake for 10 to 12 minutes, or until a toothpick inserted into the center of cake comes out slightly sticky. If it is overcooked it will easily crumble and be hard to work with. Lightly sift an even layer of confectioners sugar over a clean smooth dish towel and flip the cake out of the pan onto the prepared towel as soon as it comes from the oven. *Carefully* peel away parchment, or waxed, paper.Trim away any crusty edges and dust the cake with confectioners sugar.Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool seam side down on a rack.**If you want to get really fancy you can roll the cake from the long side and after adding the filling cut off a 4 inch piece which is then cut in half at a diagonal and placed on the frosted cake as cut branch stubs. Of course, these are frosted too. Toothpicks can be used to hold them in place, just be sure to remove them from the slices before serving.
- 1 cup heavy cream
- 1/2 cup granulated white sugar
- 4 tbsp. cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp. flavored liqueur (such as Grand Marnier), or extract (such as maple, cherry, orange, raspberry, rum etc.)
Combine ingredients and beat until very stiff. Set aside in refrigerator until needed.
- 2 cups heavy cream
- 8 ounces (8 squares) semisweet chocolate, melted
- 1/4 cup (1/2 stick) butter, softened
In a small saucepan, bring cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set.
Unroll the cake and remove the cloth. Spread whipped cream over cake to within 1 inch of edges. Carefully re-roll the cake* and place seam-side down on a serving plate or tray. The plate or tray should be decorated as you want it to be, i.e…foil, paper doily, etc, as once in place the cake will not be movable.Spread with the set frosting, covering the whole cake- ends and all. Make a bark pattern in the frosting with a fork or spatula and a swirl pattern on the ends to look like tree rings. *Don’t roll too tightly and be prepared for a bit of a mess.
This is where you can let your imagination and creativity run free. You can make edible decorations like holly leaves out of marzipan (almond paste) dyed with food coloring with cinnamon candies for holly berries. Some of the log can be sprinkled with confectioners’ sugar to resemble snow or green sugar crystals to resemble moss. 2 or 3 vanilla wafers can be pushed into the side for mushrooms, or you can use meringue ones. This site has an excellent recipe for meringue mushrooms. Also, it can be decorated with free-hand designs using colored frostings, or with plastic items that you find in stores like holly,snowmen, anything seasonal. As I mentioned, the limit is your imagination and creativity.
Note: If time or cost is an issue, the cake can be made with 1 box of dark chocolate cake mix, canned frosting, and whipped topping (just mix the flavoring and cocoa in before applying). If using the canned frosting, I recommend mixing 2 tablespoons of softened vegetable shortening to the contents of each can. This will make it creamier tasting and also easier to spread.
Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.
Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.