Yule Log Cake
You’ll wow your guests when you serve this traditional Christmas cake!
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Ingredients
Cake
Unsweetened cocoa
1
2 cup all-purpose flour1
4 cup unsweetened cocoa1
2 teaspoon baking powder1
4 teaspoon salt3
4 cup sugar4 large Land O Lakes® Eggs, at room temperature
1 teaspoon vanilla extract
1 Land O Lakes® Butter, melted, cooled
4 cupFilling
1 Land O Lakes® Heavy Whipping Cream, chilled
2 cup1
4 cup powdered sugar1
3 cup chocolate hazelnut spread3 ounces cream cheese, softened
Frosting
1 Land O Lakes® Butter, softened
3 cup2 (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, meltedSmall meringue cookies, about 1 inch in diameter
Miniature marshmallows
Unsweetened cocoa, if desired
Garnish
Rosemary sprigs, if desired
How to make
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STEP 1
Heat oven to 375ºF. Line bottom of 15x10x1-inch baking pan with parchment paper; set aside.
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STEP 2
Arrange clean thin cotton towel (about 34x20 inches) onto counter; sprinkle generously with unsweetened cocoa. Set aside.
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STEP 3
Combine flour, 1/4 cup cocoa, baking powder and salt in bowl. Set aside.
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STEP 4
Combine sugar, eggs and vanilla in another bowl; beat at high speed 5 minutes or until fluffy, thick and pale yellow. 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.
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STEP 5
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.
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STEP 6
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.
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STEP 7
Place chocolate hazelnut spread and cream cheese into another bowl; beat at medium speed until well mixed. Gently stir whipped cream mixture into chocolate mixture until just combined. Cover; refrigerate at least 1 hour.
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STEP 8
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.
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STEP 9
Spread or dip bottom 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.
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STEP 10
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.
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STEP 11
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.
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STEP 12
Cover; refrigerate until serving.
Tip #1
Use thin cotton dishtowels, not terry cloth towels.
Tip #2
If you can’t find small meringue cookies, use medium-sized and cut large marshmallows in half for stem.
Tip #3
Place meringue cookie mushrooms in front of branch to help hold branch in place.
And don't forget to tag us @landolakesktchn.
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