Yule Log Cake #christmas #cake

Chocolate cake is packed with whipped cream, rolled into the form of a log, and covered with a chocolate ganache – a classic european holiday culture!

Thanksgiving is over, so I’m in complete on Christmas mode now. I’m assuming i've a few form of invisible switch that flips on in the dark after Thanksgiving that seemingly indicates that Christmas mode is now activated.

So i was looking to determine what my first submit-Thanksgiving recipe need to be, and when you consider that ultimate week I did a cookie recipe I figured now is as appropriate a time as any to position a Christmas cake available into the internet ether.

Yule Log Cake

Prep Time: 20m  Cook Time: 10m  Total Time: -51507019.066667 minute  Yield: 10-12 servings  Category: Dessert  Method: Bake
DESCRIPTION
Chocolate cake is filled with whipped cream, rolled into the shape of a log, and coated with a chocolate ganache – a classic European holiday tradition!

INGREDIENTS

Chocolate cake:

• 4 eggs, separated and room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup cake flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon espresso powder
• 1/4 teaspoon salt

Chocolate ganache frosting:

• 8 ounces bittersweet or dark chocolate, chopped
• 1 tablespoon unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 3/4 cup heavy cream
• Whipped cream filling:
• 1 cup heavy cream
• 1/4 cup powdered sugar (more or less, to taste)
• 1 teaspoon pure vanilla extract or vanilla bean paste

INSTRUCTIONS

Chocolate cake:

1. Preheat oven to 350°F and line a 10×15 baking sheet with parchment paper. Set apart.
2. inside the huge bowl of a stand mixer, whip egg whites till tender peaks shape. Set aside.
3. In a separate massive bowl, whisk collectively egg yolks and sugar until well mixed and a faded yellow shade. add vanilla and whisk to combine. Set aside.
4. In a medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt. 
5. add the dry aggregate to the bowl of egg yolk combination and stir to mix – it will be very thick!
6. upload half of of the egg whites to the mixture and stir vigorously to mix truly.
7. lightly fold within the other 1/2 of the egg whites. Take a while and, yet again, be slight – you don’t want to cast off all of the air you whipped into them.
8. Pour batter onto the organized pan, lightly the use of a spatula to lightly distribute the batter.
9. Bake for 10-12 mins, or till the cake is spongey and bounces back at the same time as touched.
10. even as it’s baking, lay out a flour sack or kitchen towel at the counter and sprinkle it with a layer of powdered sugar.
11. Tip: i love to use my flour sifter in order that it’s a mainly even layer and that i don’t leave out any spots!
12. permit the cake cool for a minute at the baking sheet, then carefully flip it out onto the towel and do away with the parchment paper from the lowest.
13. beginning from one in all the fast ends, roll the cake up (rolling the towel with it as you circulate). Lay the wrapped cake seam facet down and allow cool absolutely.

Chocolate ganache frosting:

• Whilst the cake is baking, make the ganache. In a small heatproof bowl, integrate chocolate, butter, vanilla and salt.
• In a small saucepan, heat the heavy cream over low warmth until you notice the edges begin to bubble. remove from warmness and pour over the bowl of chocolate mixture. let sit down for five minutes, then stir till completely mixed and easy. Set apart to chill (or region inside the refrigerator till you’re geared up to apply it – you’ll just want to offer it a stir once you're taking it out before you may frost the cake).

Whipped cream filling:

• Inside the large bowl of a stand mixer, whip heavy cream till gentle peaks shape.
• Add powdered sugar (to taste) and vanilla and whip till stiff peaks form. Set aside.

Assemble the cake roll:

• Once the cake is absolutely cooled, carefully unroll it. the usage of a spatula, upload an even layer of the whipped cream filling to the top of the cake, leaving approximately half of″ of space on the rims.
• Lightly re-roll the cake after which circulate it, seam side down, to a serving platter. 
• Use a spatula to coat the out of doors of the roll with the chocolate ganache frosting, on all sides.

Time to make it appear to be a log! here are some tips:
– Use a fork to drag lines down the ends and across the top, lengthwise.
– Use a toothpick or skewer to attract traces lengthwise across the top, and in spirals at the ends.
– Use a small spatula to offer it some wavy texture.
allow set, then garnish! My private favourite is to pinnacle it with fresh cranberries and rosemary sprigs, then a coating of powdered sugar. Slice, serve and experience!