Seasons Greetings everyone! I can’t believe it is already Christmas Eve! Last night it was around 80 degrees here, we had to put the air conditioner on. Is that holiday weather or what?!
It’s been quite an eventful Holiday season so far; I’ve been working at a variety of schools and clubs teaching after school science classes. My family and I went to Magic Kingdom one morning to participate in a filming of a Christmas special. It was fun and a great start to our Holiday season.
I was sick for about a week with an awful chest and sinus cold. I swear I couldn’t hear out of my right ear for the entire duration of the cold. Thankfully I’m finished with it, but unfortunately its latched onto my brother. He’s always sick on Christmas morning.
Last year I made a Yule Log and my family was begging for me to make it again. My sister and I decided to make a video about the recipe. It’s fun and easy to make and makes a great Holiday center piece.
Chocolate Yule Log
FOR THE 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
FOR THE MOCHA CREAM FILLING
- 1 cup heavy whipping cream
- 1/2 cup confectioners’ sugar
- 1-1/2 teaspoons instant coffee granules
FOR THE MOCHA BUTTERCREAM
- 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. Yield: 12 servings.
This cake is really light and complements a smooth cup of coffee of a mug of hot cocoa.