After I made this I placed it in the fridge and didn’t tell anyone I made it. When each one went to get something out of the fridge; they each smiled and said “you made a yule log”
There are a few things I have wanted or at least thought about making and figured they were beyond my reach. Not that I couldn’t make them more of I thought they were harder than I wanted to work for them; if that makes any sense.
Some recipes have a lot of ingredients listed which can look like it will take FOREVER to make the recipe; compare it to receiving a long email. You tend to zone out after the first paragraph or so and put it aside to “read” when you have time a little more time wink wink.
While this recipe at first glance might look like it has a lot of ingredients it really is mostly hands off and didn’t take me very long at all, plus how forgiving is it since it is supposed to look like a log. I’ve tried to decorate cakes to perfection only to never get them quite right. This one turned out perfectly log like 🙂
Mocha Yule Log aka Buche e Noel
- 5 large eggs separated
- 1/2 cup cake flour
- 1/4 cup baking cocoa
- 1/4 teaspoon salt
- 1 cup sugar divided
- 1/2 teaspoon cream of tarter
- 1 1/2 teaspoon instant coffee granules
- 1 cup heavy cream
- 1/2 cup confectioners sugar
- 1/3 cup butter softened
- 2 cups confectioners sugar
- 1/3 cup baking cocoa
- 1 tablespoon brewed coffee cooled
- 1 1/2 teaspoon vanilla extract
- 2-3 tablespoon milk
- place egg whites in a small bowl and yolks in a large mixing bowl. Let stand at room temperature about 30 minutes.
- Preheat oven to 350'F. Line bottom of a greased 15"x10"x1" pan with parchment; grease parchment. sift flour, cocoa and salt together twice. Beat the egg yolks until slightly thickened. Gradually add 1/2 cup of the sugar, beating on high speed until thick and lemon-colored about 3-4 minutes. Fold in the flour mixture.
- Add cream of tarter to the egg whites and with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar 1 tablespoon at a time. Beating on high after each addition until the sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth on the whites into the batter then fold in remaining whites. transfer to prepared pan, spreading evenly.
- Bake until the top springs back when lightly touched, about 12-15 minutes. be careful to not overbake. Cool for 5 minutes. invert onto a clean tea towel dusted with cocoa. Gently peel off the parchment paper. Roll up the cake in the towel jelly-roll style, starting with the short side. Cool completely on a wire rack.
- Filling; in a bowl, dissolve coffee granules in the cream. beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake and spread the filling over the cake to within 1/2 inch of all the edges. Roll up again, without the towel, trim the ends. Transfer to a platter, seam side down, refrigerate, covered until cold.
- Frosting: beat all the ingredients until smooth. spread over the cake. Using a fork, make lines in the frosting to resemble tree bark. Refrigerate until serving.
Once lit on Christmas Eve, the log had to burn for at least three days for good luck—ideally until the New Year. That was just the start: ash from the log provided protection against lightning strikes, and coals were used throughout the year in various medicinal potions. It is believed that it turned into a cake looking like a log around the 20th century.
There are so many variations out there, this recipe had me at mocha – I LOVE mocha!