Festive Yule Log
This cake always intimidates but give it a try...it's easier than you think!!!
Servings: 12
Ingredients
- 3/4 cup flour
- 1/2 cup cocoa powder, separated
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 eggs (at room temperature)
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp instant espresso powder (you can sub in finely ground instant coffee)
- 1/4 cup butter (at room temp)
- 1/3 cup dark chocolate, chopped
- 1 package cream cheese (8 oz)
- 1/4 cup icing sugar
- 1/2 cup hazelnut spread
- 1 cup butter (at room temp)
- 3 1/2 cups icing sugar
- 1/2 cup cocoa powder
- 3 tbsp milk
Instructions
- Preheat oven to 350ºF. Lightly butter a 10-by-15-inch jelly roll pan; line bottom with parchment paper and spray parchment with cooking spray (note: if you only have a larger cookie sheet with sides, you can use it and not spread the batter to the end)
- Sift together flour, 1/4 cup cocoa powder, baking powder, baking soda, and salt and set aside.
- In a stand mixer fitted with the paddle attachment, beat eggs and sugar until thick and pale, 3 to 5 minutes. Mix in vanilla and espresso powder.
- Gently melt 1/4 cup butter and chopped chocolate in the microwave for 60 to 90 seconds on medium power, stirring every 30 seconds (note: stop heating when the chocolate is almost melted, as the residual heat should be enough to melt it the rest of the way).
- With the mixer running on low speed, drizzle the melted chocolate mixture into the beaten egg mixture until evenly incorporated, scraping down the sides of the bowl as necessary.
- Sprinkle dry ingredients over top, and mix on low for 10 seconds and then finish by folding into batter using a large rubber spatula; spread into prepared pan, using an offset spatula to spread the batter evenly into the corners.
- Bake for 10 to 12 minutes or until the cake springs back when touched with a fingertip. Remove from oven and let cool for 2 minutes, then turn out the cake upside down onto a piece of parchment paper sprinkled lightly with the remaining 1/4 cup cocoa powder (you can also use a clean dish towel); peel away parchment paper from bottom of cake, then gently roll up cake starting with the long side and set the rolled-up cake seam-side down, and let cool completely, at least 30 minutes.
- While cake is cooling, prepare the filling by beating cream cheese and 1/4 cup icing sugar together until fluffy. Add hazelnut spread and beat until evenly incorporated, scraping down the sides of the bowl as needed; set aside.
- Gently unroll cooled cake, peeling back parchment paper as you go. Spread a thick layer of filling over the top of the cake. Starting with the same side as before, carefully roll up the cake, trying not to let the filling ooze out; set seam side down and refrigerate for at least 30 minutes to allow the filling to set up.
- Meanwhile, make the buttercream for the frosting beating the 1 cup butter on medium speed until creamy (about 2-3 minutes) and add 3 1/2 cups icing sugar, cocoa powder, milk; beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes (note: add up to 1/2 cup more confectioners' sugar if frosting is too thin or another tbsp of cream if frosting is too thick)
- Transfer cake roll to serving platter and, if you are a messy baker, place pieces of parchment strips under the cake to catch an smudges - so you have a clean plate when you remove them! Slather the buttercream all over the cake and cover completely. With a fork, make "tree grooves" by dragging the fork along the length of the roll.
- Slice cake with a large chef’s knife, using a single clean slicing motion (do not saw the knife back and forth). Wipe knife clean between slices.