Chocolate Yule Log Recipe
Chocolate Yule Log Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 6
- Calories: 247
- Fat: 10 g
- Carbohydrates: 10 g
- Sugar: 1 g
- Sodium: 1 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Total time:
Chocolate Yule Log is one of the traditional cakes served after meals and can also be consumed with the evening tea. Some people also bake them on Christmas and undoubtedly they are one of the best cakes. Although, the Chocolate Yule Log making process is lengthy, it is really easy to make. Please follow the below-mentioned recipe to create a delicious and scrumptious cake you have ever eaten.
Ingredients
- Sugar, divided: ⅔ cup
- Baking cocoa: 2 tablespoons
- Baking powder: 1 teaspoon
- All-purpose flour: ½ cup
- Salt: ¼ teaspoon
- Eggs, separated: 4
- Ingredients for Filling:
- Almond extract: ¼ teaspoon
- Sugar: 2 tablespoons
- Heavy whipping cream: 1 cup
- Ingredients for frosting:
- Butter, softened: ½ cup
- Milk: 2 tablespoons
- Vanilla extract: 2 teaspoons
- Confectioners' sugar: 2 cups
- Unsweetened chocolate, melted: 2 ounces
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Take a large bowl and put separated whites of eggs in it. Keep the bowl in room temperature for half an hour.
- Take a 15-inch x 10-inch x 1-inch baking pan and grease it with a waxed paper on it.
- Take another large bowl and whisk the egg yolks thoroughly, until they turn lemon-coloured. Usually, the process takes around five minutes if the yolks are beaten with high speed
- Take ⅓ cup sugar and add it to the yolks and beat well to mix. Gradually add flour, baking powder, salt and baking cocoa to the yolk-sugar blend to create a thick batter.
- Now beat the whites and wait for the soft peaks to form on the top.
- Start adding the remaining sugar step by step and keep on beating the whites, until stiff peaks form on the top. Pour it into the batter and fold, prior to placing it on the already prepared baking pan.
- Put it into the oven for around 10 to 12 minutes, and check if the cake springs back when touched. Remove it from the oven and allow it to cool for 5 minutes.
- Take a cocoa-dusted kitchen towel and turn the cake on it, before removing the wax paper from its bottom.
- Then softly roll the cake in the towel so that cocoa sticks to each side of it. Put it on a wire rack and allow it to cool completely.
- In the meantime, take another bowl and whisk the cream in it to form soft peaks. Repeat the process while adding sugar and almond extract in it and wait for the stiff peaks to form on the top.
- Unroll the cake and pour the mixture for around 1 inch of the edges and roll it back.
- In another bowl, mix butter and confectioners' sugar and whisk them well until it becomes fluffy. Add chocolate, milk and vanilla and repeat the process of whisking, until the mixture becomes smooth. Use a metal spatula to frost the cake.
- The Chocolate Yule Log is ready to be served.
