Decadent Chocolate Yule Log

By Dimitra's Dishes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Line a half sheet pan (about 17.88 x 12.88 x 1.06 inches) with parchment paper.
2. Whisk together the flour, cocoa, salt and baking powder in a small bowl.
3. Beat the eggs and sugar on high speed for 5 minutes until thick and fluffy.
4. Mix the vanilla with the instant coffee, add to the eggs and whisk. Add the melted butter and whisk.
5. Add the dry mixture in 2-3 batches, whisking until just combined. Fold gently with a spatula so batter from the bowl's sides and bottom is fully mixed in.
6. Spread the batter evenly in the prepared pan.
7. Bake on the center rack for 10-12 minutes, until a toothpick inserted in the center comes out clean.
8. Right away, dust the hot cake generously with confectioner's sugar, cover with a sheet of parchment, flip it over, and peel off the baking parchment. Dust again with sugar and roll the cake up in the clean parchment. Cool completely, about 15-20 minutes.
9. Make the syrup: boil the sugar, water and instant coffee in a small saucepan. Once the sugar dissolves, whisk in the vanilla, remove from heat and cool completely. The syrup can be made 1-2 days ahead and refrigerated.
10. Make the ganache: heat the cream in a small saucepan until scalding. Pour it over the chopped chocolate in a small bowl, add the vanilla and whisk until smooth and glossy. Set aside. It can be made a week ahead and refrigerated.
11. Make the frosting: in a stand mixer with the whisk attachment, combine the cream and confectioner's sugar. Dissolve the coffee powder in the vanilla, add it, and beat on high until soft peaks form. Add the mascarpone and beat until thick and fluffy.
12. Unroll the cooled cake onto fresh parchment. Brush with syrup and spread a thin layer of ganache over the top.
13. Spread half the frosting over the cake and roll it back up. Brush the top and sides with syrup. Freeze for one hour to set. This can be done 1-2 weeks ahead, wrapped in plastic.
14. Cut a 3-inch piece off one end on a diagonal, then attach it to the side of the log with some frosting. Spread the remaining frosting over the whole cake and use a fork to make ridges.
15. If the ganache has thickened, microwave it for 15 seconds and drizzle it over the cake. Freeze for one hour before serving.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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