Chocolate Yule Log
Ingredients
CHOCOLATE BUTTERCREAM (FILLING)
- 1-2/3 cups powdered sugar
- 1/2 cup unsalted butter at room temperature
- 2 tbsp coffee-flavored liqueur
- 1-1/2 tbsp unsweetened cocoa powder
- 1 pinch salt
- 1/3 cup mascarpone cheese
CAKE
- 2 tbsp melted butter
- 1/2 cup unsweetened cocoa powder
- 2 tbsp all-purpose flour
- 1/2 tsp kosher salt
- 5 eggs at room temperature
- 2/3 cup granulated sugar
- 1/2 tsp vanilla
- 2 tbsp powdered sugar or as needed
GANACHE
- 1 cup heavy cream boiling-hot
- 8 oz dark chocolate chips
Instructions
- Make the buttercream filling: Whip powdered sugar, butter, coffee-flavored liqueur, cocoa powder, salt together in the bowl of a stand mixer fitted with the whisk attachment on high speed.
- Transfer filling mixture to a separate bowl and add mascarpone cheese. Mix until combined; set aside. Clean and dry the stand mixer bowl.
- Preheat the oven to 400 degrees F (200 degrees C).
- Prepare a 13x18-inch rimmed sheet pan for the sponge cake: Brush a little melted butter over the sheet pan, then line the pan with parchment paper, and brush remaining melted butter on top.
- Whisk cocoa powder, flour, and salt together in a bowl, making sure to break up any clumps.
- Place eggs in the clean bowl of your stand mixer. Add sugar and whip with the whisk attachment until fluffy, thick, and very light in color, 2 to 3 minutes.
- Add vanilla and 1/2 of the cocoa powder mixture; mix on low speed for a few seconds.
- Add the remaining cocoa mixture and mix on low for a few seconds. Switch to high speed and mix until the mixture is moistened but not fully blended.
- Pull off the whisk attachment and use it to whisk the batter by hand until evenly blended.
- Pour batter onto the prepared sheet pan and spread out with a spatula, almost to the edges, but not quite. Tap the pan on the counter several times to remove any large air bubbles.
- Bake in the preheated oven until the top is dry and the edges start to pull away from the sides, 8 to 10 minutes.
- While the cake is baking, sift powdered sugar onto a clean kitchen towel to cover an area slightly larger than the sponge cake.
- Remove cake from the oven. Run a knife around the edges of the pan. Dust some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
- Quickly flip the pan on top of the sugared area on the towel to invert the cake.
- Carefully remove the parchment paper, then sift more powdered sugar over the cake.
- Gently roll the cake up inside the towel; allow to cool for 15 minutes.
- Carefully unroll the cooled cake. Dollop as much buttercream filling as you like on top, reserving some for later; spread to the edges.
- Roll cake up over the filling, using the towel to lift it if needed.
- Sprinkle more powdered sugar on top over the log, then wrap in plastic wrap. Refrigerate until firm, about 2 hours.
- Make the ganache frosting: Pour hot cream over chocolate chips in a bowl. Let sit for 1 minute, then whisk until chocolate is melted.
- Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan.
- Apply some filling to the angled slice and attach it to one side of the log.
- Spread a layer of ganache all over the cake, except for the swirls on the ends. Refrigerate for 15 minutes to firm up the ganache.
- Use the tip of a knife to carve lines into the ganache to create the appearance of tree bark. Refrigerate until completely chilled. Dust with cocoa powder and powdered sugar before serving.
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