About this cake:
- spongy light cake
- rich chocolate flavour
- light whip cream filling
- oozing chocolate ganache on-top!
- bakes in only 10 mins
- whipped egg whites for the lightest sponge cake
- egg yolks also needed ( 4 whole eggs in total)
- milk chocolate for the ganache to melt
- electric mixer is very helpful
- parchment or silicone baking mat is very helpful
- heavy whipping cream is needed
firstly the cake:
this super light sponge is created through using 4 large egg whites whipped until stiff peaks appear. This usually takes about 5-7 minutes with an electric mixer. By hand, it will take much longer. Once the egg whites are peaked, the egg yolks are mixed with vanilla, sugar, and strong coffee. In another bowl the flour, cocoa powder, baking powder and salt are sifted and whisked, eventually all the dry and wet ingredietns get combined by folding them (so as to not ruin the perfectly whipped egg whites) all making one smooth chcoclate batter.
The cake is very thinly spread ontop a parchment or silcone mat lined baking shet adn baked at 35o Degrees for ~1o mins.
The cake gets rolled into a log with a tea towel that is dusted with cocoa powder immediately out of the oven and cools in its roll ed up form for about 1 hour.
while it cool the whip cream can be made by whipping the heavy cream with vanilla extract and powdered sugar. Super quick, only a few mins!
then the cake is unrolled and the whip cream is evenly spread on the inside until it gets rolled up again into a log. At thi spoint it gets to stays in the freezer for 3o mins.
The choclate ganache is then made on a double boiler or in the microwave and poured over the cake once it is ready. THe whole cake then goes in the freezer for fridge for 30 mins to firm up !
Oh that Chocolate Ganache…
Yule log cake
- 4 large eggs, separated
- 2/3 cup granulated sugar
- 1 Tablespoon strong brewed coffee
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 3 Tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350°F (177°C) and line a roughly ~12×17 inch baking sheet with parchment or a silicone mat. set aside.
the cake: Firstly, in a medium bowl add 1/3 cup of the sugar and all four egg white. Whip the egg white and sugar until stiff peaks form. This will take ~5 minutes but to be sure, stiff peaks mean you can tip the bowl upside down and they will not fall out of the bowl! with the egg yolks, remaining sugar, and vanilla, mix all the together in another bowl until well combined set both aside.
In a third medium bowl, sift the dry ingredient; the flour, 3 Tablespoons cocoa powder, baking powder, and salt. Next, Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. lastly, fold the egg white into the chocolate mixture and use a rubber spatula carefully.
Spread batter evenly onto your baking sheet thinly and evenly. Bake the cake fro ~1o mins. It will seem springy but I assure you it is cooked! once out of the oven, immediately turn it onto a cocoa powder sifted tea towel, peel off the parchment and roll up into a log shape to cool. Roll it up starting from the shorter side.
While the cake cools completely, make the whipping cream filling. Simple beat the cream, vanilla and powdered sugar until light and fluffy. About 4 mins.
One the cake is completely cool, unroll it and evenly spread the filling on the inside. Roll the cake back up and place in the frezer for 3o minutes to set up.
lastly, make the chocolate ganche by melting the chocolate with the cream over a double boiler or in the microwave. Pour it over the cake, and let it set in the freezer for another 20 mins.
Now it is all done! slice eat and enjoy!