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Chocolate Yule Log


Chocolate Yule Log
Used under creative commons from Telephone Melts on Flickr
The Yule log started out as a real burning log which was the centerpiece of a pagan ritual in many countries during the winter solstice. It now has become a traditional Christmas dessert in the form of a delectable cake roll filled with rich coffee filling and frosted with butter cream to resemble a log. It is then adorned with edible accents such as holly, snow and mushrooms.

Prep Time: 1 hour

Cook Time: 20 minutes

: 1 hour, 20 minutes

Total Time: 2 hours, 40 minutes

Yield: One large Yule Log


  • Rich Chocolate Cake

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 teaspoon salt
  • 8 small eggs
  • 1 1/4 cup granulated sugar
  • 3 squares unsweetened chocolate
  • 3 tsps. water
  • 3 tsps. Kahlua or any other coffee-flavored liqueur
  • 3 tsps. granulated sugar
  • 1/2 teaspoon baking soda
  • Mocha Whipped Cream Filling

  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1-1/2 teaspoons instant coffee granules
  • Chocolate Coffee Frosting

  • 2 squares dark chocolate
  • 4 ounces cream cheese, softened
  • 1 1/2 cups icing sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 tsp. Kahlua
  • Optional Decorations

  • Gum paste holly
  • “Snow”
  • Meringue mushrooms
  • Gum paste flowers


Rich Chocolate Cake

  1. Preheat your oven to 350 degrees Fahrenheit and lightly grease a 10x15 inch jelly roll pan and then line it with a sheet of parchment paper. Set aside.
  2. In a small bowl sift together flour, baking powder and salt and set aside.
  3. In a large very clean stainless steel bowl, beat the eggs on high with a hand mixer for approximately 4 minutes until they are pale yellow and fluffy. Add in the sugar a couple tablespoons at a time, beating 1 to 2 minutes more or until the mixture is very thick.
  4. Fold the flour mixture into the egg mixture gently with a rubber spatula.< /li>
  5. In a small bowl set over gently simmering water melt the chocolate
  6. In another small bowl stir together the water, coffee liqueur, two tablespoons sugar and the baking soda until combined. Stir this coffee mixture into the melted chocolate until very smooth.< /li>
  7. Fold chocolate mixture into prepared batter gently with a spatula.< /li>
  8. Spread chocolate batter onto the prepared 10x15 inch jelly roll pan taking care that it is even.
  9. Bake cake for about 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  10. Lay a clean large tea towel on your counter and sift icing sugar over the entire surface. When the cake is ready remove it from the oven and lift the entire cake off the pan with the parchment. Flip the cake parchment side up onto the tea towel and peel away the parchment. Trim the cake into a nice rectangle shape removing any crisp edges. Roll the cake from the short side until it forms a jelly roll shape and let cool thoroughly.

Mocha Whipped Cream Filling

  1. In a large squeaky clean bowl beat heavy cream on medium high speed until it begins to get thick.
  2. Add coffee granules and sift in the icing sugar.
  3. Beat filling mixture until stiff peaks form and set aside in the fridge until cake is completely cool.
  4. Unroll the cooled chocolate cake and spread the cream filling with a palate knife to within about half an inch of the edges.
  5. Roll the cake up again and gently wipe away any filling that squeezes out. Place filled cake on serving platter and chill.

Chocolate Coffee Frosting

  1. In a small bowl placed over gently simmering waters melt the chocolate.
  2. Remove chocolate from the heat and let it cool until it is just above room temperature.
  3. In a medium bowl use a hand mixer on medium high to beat the cream cheese until it is very smooth. Sift in the icing sugar and beat icing until lump free and well combined.
  4. Add the vanilla extract and Kahlua to your cream cheese mixture then beat in the melted chocolate, scraping down the sides of the bowl at least once.
  5. Take the cake from the fridge and frost it generously with the chocolate icing. Use your palate knife to create bark like markings on the length of the cake and a swirling tree ring design on the ends.
  6. Decorate with sifted icing sugar to mimic snow, mushrooms, holly or anything else you think would look wonderful.

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