Ho Ho Ho, Merry Christmas! It is finally Christmas! Did everyone got what they wished for? I hope you did. Oh! And for my final gift to you is the Yule log cake. What’s Christmas without a good old-fashioned log cake? So, let’s get to it!
It is my very first time at attempting a log cake. I am afraid yet excited because on my previous attempts of whipping cream, I split it and it was undesirable. So for this year, I took a huge courageous step and agreed to bake a log cake.
The very first basic item in a log cake is the sponge! I baked chocolate sponge as the cream would be fresh cream. I was questioning myself whether to sift the flour and cocoa powder as the recipe did not mention about sifting. I just went ahead with sifting and while I mixed the wet ingredients with the dry ingredients, there were bits and pieces of flour incorporated. I was pretty troubled by that fact. But, I still pour the batter into my baking tray laid with baking paper and pop it into the oven.
After the sponge was done, moving onto the whipped cream. So my anxiety started working up. While my mixer was whipping the cream, I kept calming myself and told myself that there’s another bottle of cream in the fridge if this failed. I eyed the cream like a hawk till it was fluffy and had stiff peaks. Phew… Thank God I attained it! I spreaded onto the sponge and roll them up and place them into the fridge while I do the chocolate ganache.
Next! My sweet sweet chocolate ganache! I was very thrilled to be getting to this step because I always watch people on television do it and now, I finally got a chance to try it. Making chocolate ganache requires hot boiling cream over chopped chocolate. One thing I was terrified was overcooking the cream. If I overcooked the cream, it would split and again, it would be undesirable. So I kept my eyes on the cream till I notice it bubble a little at the sides and I immediately took the pot off the stove and pour it onto the chocolates.
I whisked them to mix, then I let it cool a little before pouring onto the cake.
I really had an amazing time baking this cake! It was simple, fun and pretty overwhelming! But it’s all good!
And let me put you out of your agony and present to you the recipe!
“Buche De Noel” – Yule Log (Serves 12)
Hands-on time: 50 minutes
Total Time: 1 hour, 15 minutes
Butter, for the pan
1/3 cup all-purpose flour, spooned and leveled
1/3 cup unsweetened cocoa powder
1/4 teaspoon fine salt
4 large eggs, separated
1 teaspoon pure vanilla extract
3/4 cup plus 3 tablespoons confectioners’ sugar
1 cup heavy cream
1 tablespoon sour cream
Chocolate Ganache (recipe below)
- Heat oven to 350. Butter a 9×13 jelly roll pan and line with parchment; butter the parchment. I used a silicone mat.
- Whisk together the flour, cocoa, and salt in a small bowl.
- Beat the egg yolks, vanilla, and 1/4 cup of the sugar in a medium bowl with an electric mixer on medium-high until light yellow, 3-4 minutes.
- In a separate bowl, beat the egg whites (with clean beaters) on medium-high until foamy, 1-2 minutes. Gradually add 1/2 cup of the remaining sugar and beat until stiff peaks form, 2-3 minutes or more.
- Gently fold the egg yolk mixture into the egg whites. Gradually fold in the dry ingredients. Transfer the mixture to the prepared pan and use an offset spatula to smooth the surface. Bake until the cake springs back lightly when pressed, 8-10 minutes (mine actually took about 12). Cool.
- Whip the heavy cream, sour cream, and the remaining 3 tablespoons of sugar in a medium bowl with an electric mixer on medium-high until stiff peaks form, 1-2 minutes.
- Spread the whipped cream on the cake, leaving a 2-inch border along one of the short ends. Starting at the other short end, roll up the cake toward the uncovered border (letting the parchment fall away as you roll…I actually took off the silicone mat prior to this moment). Place the cake seam-side down on a serving platter. Drizzle with chocolate ganache over the top (recipe to follow). Let set for 5 minutes. Run the tines of afork through the ganache to create “bark.” (“Buche de Noel” is French for “Yule log”).
Hands on time: 10 minutes
Total Time: 10 minutes
Makes 1/2 cup
1/3 cup heavy cream
3 ounces semisweet chocolate, chopped
- Bring the cream to a boil in a small pot. Do not over-cook. Remove from heat, add the chocolate and let stand for 5 minutes. Whisk to combine. Cool slightly before using.
(I used the recipe from Meaningful Mama, Buche De Noel Yule Log Recipe from Real Simple. http://meaningfulmama.com/2013/11/buche-de-noel-yule-log-recipe-real-simple.html)
Alright! There you have it! My very last recipe of this Christmas series. I sincerely wish that you have enjoyed them all because it was such a great pleasure to be baking for this holiday season.
Have a Very Merry Christmas and Happy New Year. Wishing you all the best in the year ahead. Till the next time, Ciao~ Ho Ho Ho… 😀