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{Holiday Recipe} Chocolate Yule Log

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Chocolate Yule Log

This delicious holiday traditional recipe comes from one of my favorite new cookbooks: Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine. It is sure to be the star of the dessert table at your holiday celebrations this year!

Chocolate Yule Log Recipe

Yield: 12 servings
Prep: 65 min. + chilling
Bake: 15 min. + cooling

Ingredients:

  • 5 eggs, separated
  • 1 cup sugar, divided
  • ½ cup cake flour
  • ¼ cup baking cocoa
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar

MOCHA CREAM FILLING:

  • 1 cup heavy whipping cream
  • ½ cup confectioners’ sugar
  • 1-½ teaspoons instant coffee granules

MOCHA BUTTERCREAM FROSTING:

  • 1/3 cup butter, softened
  • 1/3 cup baking cocoa
  • 2 cups confectioners’ sugar
  • 1-½ teaspoons vanilla extract
  • 1 tablespoon brewed coffee
  • 2 to 3 tablespoons 2% milk

1. 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.

2. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add ½ cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.

3. 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.

4. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until the 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.

5. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within ½ in. of edges. Roll up again. Place on serving platter; chill.

6. In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.