- 1-1/3 cups finely ground walnuts
- 3/4 cup all-purpose flour
- 1/2 cup baking cocoa
- 10 eggs, separated
- 1-1/3 cups sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon cream of tartar
- Additional baking cocoa
- 2 cups heavy whipping cream
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- COCOA FROSTING:
- 3 tablespoons baking cocoa
- 3 tablespoons butter, melted
- 3 to 4 tablespoons hot water, divided
- 1/4 cup light corn syrup
- 3-1/4 cups confectioners' sugar, divided
- Large and small green gumdrops
- Red-hot candies
- Line two greased 15-in. x 10-in. x 1-in. baking pans with parchment paper. Grease the paper and set aside. In a bowl, combine the walnuts, flour and cocoa; set aside.
- In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 2/3 cup sugar, beating until mixture is thick and lemon-colored. Beat in vanilla. Add cocoa mixture; beat on medium for 1 minute.
- In another large bowl, beat the egg whites, salt and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gently fold into cocoa mixture.
- Spread batter into prepared pans. Bake at 350° for 18-20 minutes or until cake springs back when lightly touched. Cool cakes in pans for 5 minutes. Turn each onto a kitchen towel dusted with additional cocoa. Gently peel off parchment paper. Roll up each cake in a towel, starting with the short side. Cool completely on a wire rack.
- For filling, in a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. Unroll cakes and spread evenly with cream mixture to within 1/2 in of edges. Roll up each cake again.
- Place one cake roll seam side down on the serving plate. Use the second cake roll for the branches. To make branches, measure 3 in. from top right corner of the second cake roll; cut at an angle from that point to the bottom right corner. Measure 3 in. from the top left corner; cut at an angle from that point to the bottom left corner. Save end pieces for another use. Measure 3 in. from the top right and 3 in. from bottom right; cut between the marks. Place cut cake sections along sides of cake for branches.
- For frosting, in a large bowl beat the cocoa, butter and 2 tablespoons water until smooth. Stir in corn syrup and 3 cups confectioners' sugar. Add additional water if necessary to achieve spreading consistency; set aside 1/3 cup of frosting. Frost top and sides of cake with cocoa frosting.
- To the reserved frosting, stir in the remaining sugar. Place a #5 round pastry tip in a pastry or plastic bag; fill with frosting. Pipe lines over frosting to create a bark-like effect. For holly, flatten gumdrops between waxed paper. Cut into holly leaf shapes. Place clusters of holly leaves and red-hot candies together on frosted log. Yield: 12-14 servings.
Reviews for Cocoa Frosting Yule Log
"I used this recipe and it was pretty good. Just like "egoyette" said the corn syrup made the frosting very heavy and prevented it from setting wich cause the frosting to slide down the sides of the cake! My daughter siad that it was terrible and so did my son. I was dissapointed and my husband said it was ok not the best recipe! DON'T USE THIS RECIPE!"
"I used this recipe for its cocoa frosting recipe, which tasted REALLY good! Not too sweet, but definitely chocolaty! My only problem was that the corn syrup made the frosting very heavy and prevented it from setting, which then ended up with the frosting sliding down the sides of the cake! I'd leave the corn syrup out of the recipe next time, and add more butter if needed to maintain consistency. The cake recipe sounds good, but I decided to use a different recipe I found using actual chocolate, instead of powder. It's the original yule-log recipe here on this site. I also used a basic butter-cream for a filling, mixed with chopped walnuts."