Cocoa Frosting Yule Log Recipe
Here is a holly-trimmed version of the traditional yule log cake that is sure to cause murmurs of appreciation. It is one of my most requested Christmas recipes.—Jane Birch, Edison, New Jersey
TOTAL TIME: Prep: 45 min. Bake: 20 min. YIELD:12-14 servings
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
- 8. 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.
1 serving (1 piece) equals 470 calories, 24 g fat (11 g saturated fat), 205 mg cholesterol, 260 mg sodium, 59 g carbohydrate, 2 g fiber, 8 g protein.
© 2014 RDA Enthusiast Brands, LLC