Taste of Home
Mocha Yule Log
TOTAL TIME: Prep: 65 min. + chilling Bake: 15 min. + cooling
YIELD: 12 servings.
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
Ingredients
-
5 large eggs, separated
-
1/2 cup cake flour
-
1/4 cup baking cocoa
-
1/4 teaspoon salt
-
1 cup sugar, divided
-
1/2 teaspoon cream of tartar
-
FILLING:
-
1-1/2 teaspoons instant coffee granules
-
1 cup heavy whipping cream
-
1/2 cup confectioners' sugar
-
FROSTING:
-
1/3 cup butter, softened
-
2 cups confectioners' sugar
-
1/3 cup baking cocoa
-
1 tablespoon brewed coffee, cold
-
1-1/2 teaspoons vanilla extract
-
2 to 3 tablespoons 2% milk
Directions
-
1.
Place egg whites in a small bowl; let stand at room temperature 30 minutes.
-
2.
Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture.
-
3.
Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
-
4.
Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
-
5.
For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold.
-
6.
For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.
Nutrition Facts
1 slice: 341 calories, 15g fat (8g saturated fat), 130mg cholesterol, 136mg sodium, 49g carbohydrate (40g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC