Chocolate Yule log
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Get the recipe here:
For the Cake:
3/4 cup (112g) all-purpose flour
1/3 cup (30g) unsweetened cocoa powder
1 teaspoon (4g) baking powder
1/4 teaspoon salt
5 eggs at room temperature
3/4 cup (155g) granulated sugar
1 teaspoon instant coffee
1 teaspoon pure vanilla extract
2 ounces (57g) butter, melted
The Syrup:
1 cup granulated sugar
1 cup water
2 teaspoons instant coffee powder
1 teaspoon pure vanilla extract
The Chocolate Ganache
8 oz (227g) semi-sweet chocolate, chopped
1 cup (237ml) heavy whipping cream
1 teaspoon pure vanilla extract
The Frosting
2 cups (473ml) heavy whipping cream
2 cups (260g) confectioner's sugar
2 teaspoons instant coffee powder
2 teaspoons pure vanilla extract
8 oz (226g) mascarpone cheese
Instructions
Preheat the oven to 350 °F, 180 °C.
Line a half sheet (17.88 x 12.88 x 1.06 inches) baking pan with parchment paper.
In a small bowl combine the flour, cocoa, salt, and baking powder and whisk together.
Beat the eggs and the sugar on high speed for 5 minutes until thick and fluffy.
Combine the vanilla extract with the coffee and mix together. Add it to the egg mixture and whisk together.
Add the melted butter and whisk together.
Add the flour mixture in 2-3 batches and whisk together until just combined. Fold the batter gently using a spatula so that any batter that is stuck to the sides and bottom of the bowl are incorporated evenly.
Pour the batter into the prepared baking pan and spread evenly.
Bake on the center rack of the preheated oven for 10-12 minutes or until a toothpick that is inserted in the center of the cake comes out clean.
As soon as athe cake comes out of the oven dust it generously with confectioner's sugar and place a sheet of parchment paper on top. Carefully flip the cake over and peel the parchment paper that it was baked in. Discard it. Dust with more confectioner's sugar and roll up the cake using the clean parchment. Set aside to cool completely. About 15-20 minutes.
Make the syrup: In a small saucepan combine the sugar, water, and coffee together. Bring to a boil. As soon as the sugar has dissolved whisk in the vanilla and remove from the heat. Cool completely. (the syrup can be made 1-2 days ahead of time and stored in the refrigerator)
Make the Chocolate Ganache: In a small saucepan heat the heavy cream until it is scalding hot. Add the chocolate to a small bowl and pour the hot cream over it. Add the vanilla and whisk together until melted and shiny. Set aside. (the ganache can be made a week ahed of time and stored in the refrigerator)
Make the Frosting:
In the bowl of a tabletop mixer that has been fitted with the whisk attachment combine the heavy cream, confectioner's sugar. Mix the vanilla with the coffee until dissolved and add to the mixer. Beat on high speed until fluffy soft peaks form. Add the mascarpone cheese and beat until thick and fluffy.
Assemble the cake:
Carefully unroll the cake onto a clean sheet of parchment paper. It might be a bit sticky and may crack in a few areas. Do not panic as the frosting will hide the imperfections.
Brush the top of the cake with the syrup and spread a thin layer of chocolate ganache over top.
Spread half of the frosting onto the cake and roll it back up. Brush the top and sides of the roll with the syrup. Freeze it for an hour to set. This step can be done 1-2 weeks ahead of time. (make sure to wrap the cake with plastic if making ahead)
Slice both edges of the cake off and set aside to enjoy later on with some coffee ????
Slice a 3-inch long piece of cake off one of the sides. Do this on a diagonal. Spread some of the coffee frosting on the side to attach it to the larger log.
Spread the remaining coffee frosting all over the cake. Use a fork to create ridges on the log.
If the ganache has thickened, warm it in the microwave for 15 seconds and drizzle over top of the cake.
Set in the freezer for an hour and serve.
Kali Orexi.
Notes
Make Ahead Freezer Instructions: The cake can be frosted and made 2 weeks ahead of time. Store it covered with plastic wrap in the freezer. Thaw it in the refrigerator overnight and serve.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Chocolate Yule Log Recipe (Bûche de Noël) | Christmas Recipe || William's Kitchen
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Ingredients for one yule log:
For the chocolate sponge:
5 large eggs
100 g granulated sugar + 30 g (for the egg whites)
40 g cocoa powder
50 g butter
1 pinch of salt
1 tsp pure vanilla extract
2 tsp instant espresso powder
For the whipped ganache:
150 g dark baking chocolate
75 g heavy whipping cream or double cream
75 g unsalted butter
For the mascarpone/white chocolate filling:
400 g mascarpone cream cheese
1 tsp pure vanilla extract
100 g white baking chocolate
2 tbsp heavy whipping cream or double cream
For the chocolate decorations:
150 g milk chocolate
100 g white chocolate
Chocolate Log Cake
Chocolate on the inside and chocolate on the outside, this fancy looking cake is so easy- anyone can do it! Check out my video for step by step instructions on how to make this Chocolate Log Cake.
Ingredients:
For the Cake
• 4 egg yolks
• 2 whole eggs
• 1 cup granulated sugar
• 1/4 cup warm water
• 1/4 cup oil
• 1 cup all purpose flour
• 3 tbsp cocoa powder
• 1 tbsp baking powder
• 1 pack vanilla powder
For the Filling
• 3 sticks unsalted butter
• 300 grams milk chocolate chips
• 4 egg whites
• 1 cup sugar
For the cake moisturizer
• 1/4-1/3 cup strong sweet coffees
For drizzling
• 2 tbsp icing sugar
Claire Saffitz Makes Chocolate Yule Log Cake (Bûche De Noël) | Dessert Person
A big thank you to today's sponsor, Kerrygold! Kerrygold has been my go-to butter for all my baking needs—it adds such a rich flavor to my recipes. Whether I'm baking or simply spreading it on toast, Kerrygold never disappoints. To discover more about their products and locate Kerrygold near you, visit
Claire Saffitz Makes Chocolate Yule Log Cake (Bûche De Noël) | Dessert Person
Enjoy the holiday spirit as Claire Saffitz creates a decadent Chocolate Yule Log (Bûche De Noël) in this episode of Dessert Person! In this holiday tradition, the Yule Log is crafted to resemble a charmingly realistic rotting log, complete with details like meringue mushrooms, a dusting of powdered sugar snow, with layers of rich chocolate buttercream and chocolate sponge cake. Join Claire as she takes you step by step through this classic recipe, perfect for the holidays and destined to become a family favorite. Get ready to elevate your dessert game and step up your festive celebrations with this delicious Chocolate Yule Log creation!
#yulelog #cake #clairesaffitz
Ingredients:
Bûche De Noël
Chocolate sponge
¾ cup plus 2 tablespoons cake flour
3 tablespoons cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons kosher salt,
plus a pinch
4 large eggs (150g),
whites and yolks separated,
at room temperature
⅔ cup granulated sugar (100g),
divided
5 tablespoons unsalted butter,
melted and cooled
⅓ cup buttermilk (60g),
at room temperature
2 teaspoon vanilla extract
⅛ teaspoon cream of tartar
Chocolate whipped cream filling
1 cup heavy cream,
divided
2 ounces milk chocolate
Pinch of salt
⅓ cup crème fraîche
½ tablespoon coffee
1 teaspoon instant coffee
Meringue mushrooms
75g egg white
Pinch kosher salt
Pinch cream of tartar
¼ cup granulated sugar
½ cup powdered sugar
1 teaspoon vanilla paste
Silkiest Chocolate Buttercream (pg. 359 of Dessert Person)
2 large eggs (3.5 oz / 100g),
at room temperature
2 large egg yolks (1.1 oz / 32g),
at room temperature
¾ cup sugar (5.3 oz / 150g)
2½ sticks unsalted butter (10 oz / 283g),
cut into tablespoons,
at room temperature
8 ounces (227g) semisweet chocolate,
(preferably 68 to 70% cacao),
melted and cooled
1 tablespoon Diamond Crystal kosher salt
2 tablespoons vanilla extract
Chapters:
00:00 Intro
00:57 A rotting log
02:09 Ingredients & Special Equipment
04:29 Make the Sponge Cake Batter
14:11 Prepare the Towel
15:43 Roll Up the Roll
20:48 Whip the Filling
22:20 Unroll and Fill the Sponge
25:21 Make the Meringue
33:10 Make the Frosting
40:22 Form & Frost the Log
46:30 Serve
48:02 Cat cam
What's for Dessert by Claire Saffitz is out now:
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Penguin Random House Books:
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa
Decorating a Christmas Yule Log Cake
Tanya Steel of Epicurious demonstrates how to decorate a bûche de Noël, a French Christmas Yule log cake.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Decorating a Christmas Yule Log Cake
Yule Log | Baking with Alice
Learn[?] how to bake a chocolate christmas yule log in a few simple steps. Or just watch the expressions I make when on camera. Whichever you fancy.
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Recipe:
Oven needs to be hot at 200ºC.
- 4 Eggs. - 4 oz Caster Sugar. - 2 1/2 oz Self-Raising Flour. - 1 1/2 oz Cocoa. - Raspberry Jam.
- Butter. - Icing Sugar. - Hot Chocolate Powder and Cocoa Powder. - Milk. - Vanilla. - Golden Stars/Snowflakes to decorate.
Whisk the eggs and sugar until it's thick and foamy. It should leave a trail when you take out the whisk.
Sift in the flour and cocoa and fold it gently until it's all mixed in. Pop it into a baking paper lined, flat, shallow tray and put in the oven for about 10 minutes until it's golden and springy to the touch.
Once it's cooked turn it out onto baking paper with sugar on it. Use a knife to score along the cake 2.5cm from the end. Roll it up in the paper to make it curl.
Make some chocolate butter cream icing and make it delicious while you're at it.
Leave it to cool slightly then spread jam all over it. Roll it up carefully and add the icing all over the top. Add sprinkles for added awesome.
Once it's done and looking amazing, gobble up a slice or five. Enjoy!
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Alicewirdbesser