Chocolate Yule Log
Taste of Home
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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
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 65 min. + chilling Bake: 15 min. + cooling
Ingredients:
- 5 eggs, separated
- 1 cup sugar, divided
- 1/2 cup cake flour
- 1/4 cup baking cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- MOCHA CREAM FILLING:
- 1 cup whipping cream
- 1/2 cup confectioners' sugar
- 1-1/2 teaspoons instant coffee granules
- MOCHA BUTTERCREAM FROSTING:
- 1/3 cup butter, softened
- 1/3 cup baking cocoa
- 2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 1 tablespoon brewed coffee
- 2 to 3 tablespoons milk
Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until 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. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
In a mixing bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark. Yield: 12 servings.