You’ll be so happy to roll with this one! Yule Log is filled to the brim with that great holiday cheer! A moist chocolate cake is decadently filled with a creamy coffee filling and frosted with a coffee-lovers dream; a coffee-infused chocolate butter icing. You’ll be adding so much joy to the world by sharing this Yule Log with family and friends. May all your days be merry and bright!
Ingredients
For the cake:
- 5 large eggs, separated
- 1/2 cup cake flour
- 1/4 cup baking cocoa, plus more, to taste
- 1/4 teaspoon salt
- 1 cup granulated sugar, divided
- 1/2 teaspoon cream of tartar
For the filling:
- 1 1/2 teaspoons instant coffee granules
- 1 cup heavy whipping cream
- 1/2 cup confectioners’ sugar
For the 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 tablespoons 2% milk
Directions
Step 1 –In two small bowls, add the egg whites in one and the egg yolks in the other one.
Step 2 –Allow the egg whites to stand at room temperature, about 30 minutes.
Step 3 –Preheat the oven to 350 degrees F.
Step 4 –Grease a 15×10-inch baking dish, then line it with parchment paper and grease the parchment paper.
Step 5 –In a medium bowl with a sifter, add the flour, 1/4 cup of the baking cocoa, and the salt and sift twice to combine.
Step 6 –In a large bowl, add the egg yolks and, using an electric hand mixer on medium speed, beat them until slightly thickened.
Step 7 –With the hand mixer increased to high speed, gradually add 1/2 cup of the granulated sugar to the egg yolks and beat until the mixture is thick and lemon-colored.
Step 8 –Add the sifted flour mixture to the egg yolk mixture and fold to combine.
Step 9 –Add clean beaters to the hand mixer.
Step 10 –Add the egg whites and the cream of tartar and, with the hand mixer on medium speed, beat until soft peaks form.
Step 11 –With the mixer increased to high speed, add the remaining granulated sugar, 1 tablespoon at a time, to the egg white mixture and beat after each addition until the sugar is dissolved and soft glossy peaks form.
Step 12 –Add 1/4 of the egg white mixture into the batter mixture and fold to combine.
Step 13 –Add the remaining egg white mixture into the batter mixture and fold to combine. Be careful not to knock the air out of the batter.
Step 14 –Evenly transfer the batter mixture to the prepared baking dish.
Step 15 –Bake until the top of the cake springs back when lightly touched, about 12-15 minutes. Do not overbake.
Step 16 –Transfer the baked cake from the oven to a wire rack and let it cool, about 5 minutes.
Step 17 –Lightly dust a tea towel with the extra cocoa powder.
Step 18 –On a flat surface, invert the baked, still warm cake onto the prepared tea towel.
Step 19 –Gently peel off the parchment paper and, starting with the short side, roll up the cake in the towel, jelly roll-style, and completely cool on the wire rack while still rolled, about 2 hours. You need to do this while the cake is still warm and you must be gentle while rolling to prevent cracks.
Step 20 –In a large bowl, add the coffee granules and the heavy cream, stir to dissolve and then, with clean beaters on the electric hand mixer on medium speed, beat until the mixture begins to thicken.
Step 21 –Add 1/2 cup of the confectioners’ sugar to the coffee mixture and beat until stiff peaks form.
Step 22 –On a flat surface, unroll the cake and remove the towel.
Step 23 –Evenly spread the filling mixture over the cake, leaving a 1/2-inch border at the edges of the cake.
Step 24 –Without the towel, carefully roll the filled cake up again.
Step 25 –With a serrated knife, trim both ends off the cake for a smooth appearance.
Step 26 –Seam-side down, transfer the log onto a large platter, then cover and refrigerate it until cold, about 2 hours.
Step 27 –Once the log is chilled, in a clean large bowl, add the softened butter, the remaining confectioners’ sugar, the remaining 1/3 cup of the cocoa, the brewed coffee, the vanilla extract, and the milk and, using clean beaters on the electric hand mixer, beat until smooth.
Step 28 –Evenly spread the frosting mixture all over the cold cake.
Step 29 –With a fork, make lines in the frosting to resemble tree bark.
Step 30 –Transfer the cake to the refrigerator and let it chill until ready to serve, about 1 hour.
Step 31 –When ready to serve, with a clean serrated knife, cut the log into serving-sized pieces and serve.
