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My review
Chocolate Decadence Yule Log
9
BOOK_WORM
"A classic holiday cake that is so rich, it makes you feel absolutely decadent! You roll it up jelly roll style, and then decorate it to look like a log."
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Ingredients
2 h servings 377Original recipe yields 12 servings (1 roulade cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
- In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
- Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
- Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
- For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
- Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 6173 Ratings
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Most helpful positive review
12/4/2008
Made this yesterday: easy and delicious!! A few tips: To prevent the cake from breaking/cracking, you need to roll it up in the cloth IMMEDIATELY after taking it out of the oven! Also, the more...
Most helpful critical review
9/9/2005
Just use cream or butter cream and have a really good yule log you can enjoy,keep the cream cheese for bagels and cheese cake.
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12/4/2008
Made this yesterday: easy and delicious!! A few tips: To prevent the cake from breaking/cracking, you need to roll it up in the cloth IMMEDIATELY after taking it out of the oven! Also, the more...
6/30/2002
Although I was pretty happy with the overall taste of this dessert and it got rave reviews, I probably won't make it again for a long time. The rolling part of the cake was very difficult and m...
12/26/2005
This was exactly what I've been looking for for years. We traditionnally have a buche (or yule log) for Christmas, and I've tried many recipes before I reached what I was expecting with this one...
12/31/2004
This was awesome! I decided to fill the cake with all the frosting since it was a "to go" dessert~traveled well this way. The next time I made it I added Razzamatazz~cheaper then Chambord~inste...
9/9/2005
Just use cream or butter cream and have a really good yule log you can enjoy,keep the cream cheese for bagels and cheese cake.
12/12/2010
This was a multi-step recipe and the mistake I made was to roll the cake too late making it crack. The filling and frosting was too sweet and a bit runny with the chocolate coagulating into pie...
1/3/2007
Very good! Looked sooo pretty. I used brewed coffee instead of coffee liqueur, and it still had a lovely flavor. Thanks!!
12/26/2006
All I can say is "WOW!" I made this for our Christmas Day dinner, and it knocked people out! Chocolaty and creamy, truly decadent! (I garnished with the Meringue Mushrooms from this site, also...