Chocolate Yule Log

By ezunich

Ingredients

• MOCHA CREAM FILLING:
• 5 eggs, separated
• 1 cup sugar, divided
• 1/2 cup cake flour
• 1/4 cup baking cocoa
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1 cup whipping cream
• 1/2 cup confectioners' sugar
• 1-1/2 teaspoons instant coffee granules
• MOCHA BUTTERCREAM FROSTING:
• 1/3 cup butter, softened
• 1/3 cup baking cocoa
• 2 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 1 tbs brewed coffee
• 2 to 3 tbs milk

Details

Servings 12

Preparation

Step 1

Line a 15-in. x lO-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.

Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.

Spread batter evenly in prepared pan.

Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.

In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.

In a mixing bowl, beat frosting ingredients til smooth. Frost cake. Using a fork, make lines resembling tree bark.