Friday, January 4, 2013

chocolate yule log

Chocolate Yule Log via design. bake. run.

i mentioned in one of my last post that every new year's eve we make a yule log to celebrate the new year (okay, more like the hubby who makes the yule log). instead of going out and partying with everyone on new year's eve, we actually prefer to stay in with a movie playing in the background and baking this away. we've done it for the past several years now that it's sort of become a tradition. so why a yule log for new year's eve instead of christmas? well, it's just that with all the baking going on during thanksgiving and christmas, there's just too much goodies and we know we'll never get around to eating it! and we'd really like to eat it because it's THAT good! you can't go wrong with a nice fluffy and soft sponge cake with that sweet creamy mocha whipped filling and the chocolatey mocha frosting on top. it's very good.

below's the recipe should you like to make one yourself come the holidays again. actually, who says you can't have this anytime of the year?! go ahead and make one and let me know how it turns out! happy baking and eating. :)

Chocolate Yule Log via design. bake. run.
our annual new year's eve tradition. bake a yule log instead of partyin' it up. ;)

chocolate yule log
recipe from taste of home


sponge cake:
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 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 1/2 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 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 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.
  6. In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark. Makes 12 servings.

nutrition 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.

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