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Mocha Yule Log

 Mocha Yule Log
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
12 ServingsPrep: 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 heavy 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 McCormick® Pure Vanilla Extract
  • 1 tablespoon brewed coffee
  • 2 to 3 tablespoons 2% 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 bowl; let stand at
  • room temperature for 30 minutes.
  • In a large bowl, beat egg yolks on high until light and fluffy.
  • Gradually add 1/2 cup sugar, beating until thick and lemon-colored.

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Mocha Yule Log (continued)

Directions (continued)

  • Combine the 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, 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.
  • 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 large 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 large bowl, beat frosting ingredients until smooth. Frost cake.
  • Using a fork, make lines resembling tree bark. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 341 calories, 15 g fat (8 g saturated fat), 130 mg cholesterol, 136 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.