CHOCOLATE CHERRY YULE LOG RECIPES

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MOCHA YULE LOG RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mocha Yule Log Recipe: How to Make It - Taste of Home image

This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. —Jenny Hughson, Mitchell, Nebraska

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 01 hours 05 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 17

5 large eggs, separated
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1 cup sugar, divided
1/2 teaspoon cream of tartar
FILLING:
1-1/2 teaspoons instant coffee granules
1 cup heavy whipping cream
1/2 cup confectioners' sugar
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
1 tablespoon brewed coffee, cooled
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold., For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.

Nutrition Facts : Calories 341 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 136mg sodium, CarbohydrateContent 49g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

YULE LOG CAKE RECIPE - LAND O'LAKES



Yule Log Cake Recipe - Land O'Lakes image

You’ll be the talk of the town when you serve this traditional Christmas cake.

Provided by Land O'Lakes

Categories     Sheet    Sweet    Baking    Cake    Dessert

Total Time 2 hours 2 minutes

Prep Time 2 hours 30 minutes

Yield 10 servings

Number Of Ingredients 27

Cake
Unsweetened cocoa
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
4 large Land O Lakes® Eggs at room temperature
1 teaspoon vanilla extract
1/4 cup Land O Lakes® Butter melted, cooled
Filling
1/2 cup Land O Lakes® Heavy Whipping Cream chilled
1/4 cup powdered sugar
1/3 cup chocolate hazelnut spread
3 ounces cream cheese, softened
Frosting
1/3 cup Land O Lakes® Butter softened
2 (1-ounce) squares unsweetened chocolate, melted
2 cups powdered sugar
3 tablespoons Land O Lakes® Heavy Whipping Cream
Mushrooms
1/4 cup semi-sweet chocolate chips, melted
Small meringue cookies, about 1 inch in diameter
Miniature marshmallows
Unsweetened cocoa, if desired
Garnish
Rosemary sprigs, if desired

Steps:

  • Heat oven to 375ºF. Line bottom of 15x10x1-inch baking pan with parchment paper; set aside.
  • Arrange clean thin cotton towel (about 34x20 inches) onto counter; sprinkle generously with unsweetened cocoa. Set aside.
  • Combine flour, 1/4 cup cocoa, baking powder and salt in bowl. Set aside.
  • Combine sugar, eggs and vanilla in another bowl; beat at high speed 5 minutes or until fluffy, thick and pale yellow color. Stir melted butter into egg mixture; gently stir flour mixture into egg mixture until just combined. Spread into prepared pan. Bake 10-12 minutes or until center springs back when touched. Run knife around edges to loosen sides.
  • Turn hot cake out onto prepared towel; remove parchment paper. Cut cake in half lengthwise; lay short ends of cake onto prepared towel, touching end to end. Cut 4 inches off one end; place next to one short end of cake. Beginning at same end, roll up cake in towel. Set aside to cool.
  • Beat 1/2 cup chilled whipping cream and 1/4 cup powdered sugar in chilled bowl; beat at medium-high speed, scraping bowl often, until stiff peaks form.
  • Place chocolate hazelnut spread and cream cheese in another bowl; beat at medium speed until well mixed. Gently stir whipped cream mixture into chocolate mixture until just combined. Cover; refrigerate at least one hour.
  • Combine 1/3 cup butter and melted chocolate in bowl; beat at medium speed until well mixed. Add 2 cups powdered sugar; beat at low speed until well mixed. Add 3 tablespoons whipping cream; beat at medium-high speed until smooth and creamy.
  • Spread or dip bottom-side of meringue cookies into melted chocolate chips; attach marshmallow to bottom-side. Place onto waxed paper; let stand until set. Dust tops of meringue cookies with cocoa, if desired.
  • Unroll cake; spread small cake with 1/4 cup chilled filling. Reroll; refrigerate until ready to assemble. Spread large cake with remaining filling; reroll. Stand on end on serving plate. Frost sides.
  • Cut one end of small cake roll at angle. Place onto plate next to larger cake log so it angles out like a branch; secure with toothpicks or wooden skewers, as needed. Carefully frost sides of cake. Draw lines in frosting, using fork for bark appearance, if desired. Place meringue cookie mushrooms around yule log. Garnish with rosemary sprigs, if desired.
  • Cover; refrigerate until serving.

Nutrition Facts : Calories 520 calories, FatContent 29 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 135 milligrams, SodiumContent 240 milligrams, CarbohydrateContent 64 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 6 grams

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