Oh I love holidays that too when it's coupled with festivities. Coming from a multicultural soceity every holiday is being directly or indirectly absorbed in the family. In West holidays are the best thing. Despite the cold, numb weather the spirit of the holidays, the lights, the decorations and the food especially the desserts warm up the soul. Yule log cakes are one such holiday dessert.
To get into the spirit of the holiday season, make these Devil's dark chocolate yule log cake layered with espresso butter cream and covered in dark chocolate ganache.
I chose to go with dark chocolate in this recipe because we love dark over milk but you can feel free and make it with milk chocolate (ie.regular cocoa powder) and replace the amount of dark chocolate mentioned in the recipe with milk chocolate.
Also you can use a ready made devil's cake mix to make the steps easier. You should follow the instructions on the cake mix box but make sure to bake in a sheet pan, the size of which is mentioned above. And the time varies from the one given in the pack. So follow timing as I have mentioned.
If you don't have cream of tartar...you can avoid separating eggs and instead mix dry ingredients and wet ingredients separately and mix as you would do for any other cake.
But if you follow the method I have given the cake will be extra soft, spongy and more moist.
If you fall under the really sweet tooth category and an extra 1/2 cup sugar to the filling recipe.
If you try please leave your comments on how it turned out.
INGREDIENTS :
For The Cake:
1/4 Cup all purpose flour
1/4 Cup cocoa powder
1/4 Cup extra-dark cocoa powder
1/2 Tsp baking powder
3/4 Cup sugar
6 Large eggs separated
1/4 Tsp cream of tartar
1/2 Tsp vanilla extract
Pinch of salt
For The Filling:
1 Cup unsalted butter (room temperature)
2 Cups powdered sugar
1 Tsp vanilla extract
2 Tsp espresso/instant coffee powder
For The Ganache:
1/3 Cup heavy whipping cream
11/4 Cups dark chocolate chips
METHOD :
Filling:
In a small bowl mix the coffee powder with vanilla essence/extract and keep aside. Using the whip attachment, whip the butter on medium-high speed for 5 mins, scrapping the sides. Reduce the speed to low and add the powdered sugar little at a time. Once all the sugar has been added, increase speed and beat for 2 minutes until fluffy. Add the vanilla coffee mixture and beat at high speed, until completely mixed. Keep refrigerated until ready to use.
Cake:
Heat oven to 375 degrees F. Coat and line a 15*10*1 inch sheet pan (cookie sheets with 1inch depth) with non-stick/cooking spray and line with parchment paper and coat the paper with non-stick spray too.
Take another piece of parchment paper about the size of the pan separately. Dust the surface with powdered sugar and keep aside. We need this to fold the cake once its baked.
In a small bowl whisk together flour, 2 types of cocoa powder and baking powder.
In another large bowl beat the egg whites with salt and cram of tartar until light and fluffy. Add 1/4 cup sugar to this and beat on high for 5 mins.
In a third bowl beat egg yolks, other 1/2 cup sugar and vanilla until pale and thick.
Fold egg whites into this yolk mixture and then the flour mixture little by little.
Spread into even layer on the prepared sheet pan.
Bake in the preheated oven for about 12 to 15 mins, testing after 12 minutes with a toothpick.
Once done take the cake out, run a knife along the edges and invert on the parchment paper, already prepared earlier. Roll up the cake along with the parchment paper and let it cool completely.
Ganache:
When ready to assemble the cake make the ganache by heating the heavy cream over medium-low heat until bubbles form around the edge. Turn off heat and add the chocolate chips, stirring inbetween until the chips are completely melted and smooth.
Once the cake is cool, unroll it and spread the frosting already made and kept in the refrigerator and roll back the cake alone leaving the parchment paper. Place onto a cooling rack with seam side down. Carefully pour the warm ganache over the cake and make sure it covers all sides.
Remove to a serving plate, cut and serve.
To get into the spirit of the holiday season, make these Devil's dark chocolate yule log cake layered with espresso butter cream and covered in dark chocolate ganache.
I chose to go with dark chocolate in this recipe because we love dark over milk but you can feel free and make it with milk chocolate (ie.regular cocoa powder) and replace the amount of dark chocolate mentioned in the recipe with milk chocolate.
Also you can use a ready made devil's cake mix to make the steps easier. You should follow the instructions on the cake mix box but make sure to bake in a sheet pan, the size of which is mentioned above. And the time varies from the one given in the pack. So follow timing as I have mentioned.
If you don't have cream of tartar...you can avoid separating eggs and instead mix dry ingredients and wet ingredients separately and mix as you would do for any other cake.
But if you follow the method I have given the cake will be extra soft, spongy and more moist.
If you fall under the really sweet tooth category and an extra 1/2 cup sugar to the filling recipe.
If you try please leave your comments on how it turned out.
INGREDIENTS :
For The Cake:
1/4 Cup all purpose flour
1/4 Cup cocoa powder
1/4 Cup extra-dark cocoa powder
1/2 Tsp baking powder
3/4 Cup sugar
6 Large eggs separated
1/4 Tsp cream of tartar
1/2 Tsp vanilla extract
Pinch of salt
For The Filling:
1 Cup unsalted butter (room temperature)
2 Cups powdered sugar
1 Tsp vanilla extract
2 Tsp espresso/instant coffee powder
For The Ganache:
1/3 Cup heavy whipping cream
11/4 Cups dark chocolate chips
METHOD :
Filling:
In a small bowl mix the coffee powder with vanilla essence/extract and keep aside. Using the whip attachment, whip the butter on medium-high speed for 5 mins, scrapping the sides. Reduce the speed to low and add the powdered sugar little at a time. Once all the sugar has been added, increase speed and beat for 2 minutes until fluffy. Add the vanilla coffee mixture and beat at high speed, until completely mixed. Keep refrigerated until ready to use.
Cake:
Heat oven to 375 degrees F. Coat and line a 15*10*1 inch sheet pan (cookie sheets with 1inch depth) with non-stick/cooking spray and line with parchment paper and coat the paper with non-stick spray too.
Take another piece of parchment paper about the size of the pan separately. Dust the surface with powdered sugar and keep aside. We need this to fold the cake once its baked.
In a small bowl whisk together flour, 2 types of cocoa powder and baking powder.
In another large bowl beat the egg whites with salt and cram of tartar until light and fluffy. Add 1/4 cup sugar to this and beat on high for 5 mins.
In a third bowl beat egg yolks, other 1/2 cup sugar and vanilla until pale and thick.
Fold egg whites into this yolk mixture and then the flour mixture little by little.
Spread into even layer on the prepared sheet pan.
Bake in the preheated oven for about 12 to 15 mins, testing after 12 minutes with a toothpick.
Once done take the cake out, run a knife along the edges and invert on the parchment paper, already prepared earlier. Roll up the cake along with the parchment paper and let it cool completely.
Ganache:
When ready to assemble the cake make the ganache by heating the heavy cream over medium-low heat until bubbles form around the edge. Turn off heat and add the chocolate chips, stirring inbetween until the chips are completely melted and smooth.
Once the cake is cool, unroll it and spread the frosting already made and kept in the refrigerator and roll back the cake alone leaving the parchment paper. Place onto a cooling rack with seam side down. Carefully pour the warm ganache over the cake and make sure it covers all sides.
Remove to a serving plate, cut and serve.
