Chocolate Yule Log {Recipe}

Chocolate Yule Log ~ Just in time for holiday entertaining, here is a great recipe from the Taste of Home: Best Loved Recipes book.  {Reprinted with permission}

Yule Log
Chocolate Yule Log Recipe photo by Taste of Home

Excerpted from Taste of Home: Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine
By Taste of Home

5.0 from 1 reviews
Chocolate Yule Log
 
Prep time
Cook time
Total time
 
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, Former Field Editor
Author:
Recipe type: Dessert
Cuisine: Holiday
Serves: 12
Ingredients
  • 5 eggs, separated
  • 1 cup sugar, divided
  • ½ cup cake flour
  • ¼ cup baking cocoa
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar
  • MOCHA CREAM FILLING:
  • 1 cup heavy whipping cream
  • ½ cup confectioners' sugar
  • 1-½ teaspoons instant coffee granules
  • MOCHA BUTTERCREAM FROSTING:
  • ⅓ cup butter, softened
  • ⅓ cup baking cocoa
  • 2 cups confectioners' sugar
  • 1-½ teaspoons vanilla extract
  • 1 tablespoon brewed coffee
  • 2 to 3 tablespoons 2% milk
Instructions
  1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
  2. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add ½ cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
  3. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
  4. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until the cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.
  5. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within ½ in. of edges. Roll up again. Place on serving platter; chill.
  6. In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.

About Taste of Home

Taste of Home is America’s connection to the personal recipes of people who cook at home as a way to bring family and friends together, particularly at the holidays. Each year, thousands of people from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published. Every recipe that is published is carefully evaluated and selected by the Taste of Home Test Kitchen, which ensures that it can be prepared with affordable, everyday ingredients. Taste of Home content is available in print; online at Tasteofhome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest. Obtain a subscription www.TasteofHome.com or on your favorite digital download device.

For more information please visit Best Loved Recipes, and follow on Facebook and Twitter

Monica

 

Comments

  1. Sugar & Spice & All Things ? Nice says:

    I actually have make this a couple of times, but it was a few years ago. The filling recipe was different, though. This looks really good, think I’ll give it a try.

  2. Reem Ahmed says:

    Always wanted this recipe! thank youu

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