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Before you jump to Chocolate Log/Yule Log #christmasbaking recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.
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So you see, you don't need to eat all that junk food when you are wanting to feel better! Try a few of these instead!
We hope you got benefit from reading it, now let's go back to chocolate log/yule log #christmasbaking recipe. To cook chocolate log/yule log #christmasbaking you need 9 ingredients and 13 steps. Here is how you do that.
The ingredients needed to cook Chocolate Log/Yule Log #christmasbaking:
- Use of All-Purpose Flour.
- Provide of Cocoa Powder.
- Get of Granulated Sugar.
- Take of Eggs.
- Get of Vanilla essence flavoring.
- Get of cream frosting.
- Prepare of Cream frosting: 1/4 cup cream & 2 Tbspn Icing sugar.
- Use of Chocolate Buttercream:.
- You need of Icing sugar, 1/4 cup Butter & 1/8 cup Cocoa powder.
Instructions to make Chocolate Log/Yule Log #christmasbaking:
- Pre-heat oven to 180 ºC or 350 ºF. Then grease & line a rectangular baking/sheet pan with grease-proof paper (You can also just grease & dust with flour)..
- Measure & sift the flour and cocoa powder into a medium bowl twice and set aside..
- Put eggs and sugar into a large bowl and beat them using a mixer (8 mins) or with a whisk for about 8 - 10 minutes. The mixture should at least double in size/volume..
- Sift the flour & cocoa mixture onto the beaten sugar and egg mixture in two parts and fold in gently but quickly..
- Pour the sponge mixture onto the rectangular pan and spread it evenly..
- Bake for about 15 to 25 minutes until sponge is still soft and baked well. It should spring lightly when pressed gently with your fingers..
- Remove the sponge cake and allow it to cool in the pan for about 5 minutes. Place a piece of parchment/grease-proof paper on your work table; the length of the sponge you have baked. Sprinkle the parchment paper with some icing sugar..
- Overturn the sponge you’ve baked onto the parchment paper on your work table with sugar. If the edges of the sponge have browned and hardened a little bit; take a bread knife and trim the edges a bit. Now roll up the sponge cake into a roulade and leave it sitting that way for about 20 mins..
- Beat your chilled cream until fluffy; add icing sugar and beat to sweeten..
- Unroll the chocolate sponge roulade and then apply a layer of the cream frosting in the middle. Slowly roll it back up, being careful not to have it crack..
- Place the roulade on a tray or large cake board with the finished edge at the bottom. Take a bread knife and slice about a quarter off of the sponge, make sure to do it diagonally. Fit the small sponge piece on the side to form a log shape..
- Chocolate Buttercream: Beat icing sugar, cocoa and butter together till creamy and well mixed..
- Apply a layer of chocolate buttercream frosting on the top of the chocolate sponge roulade; then take a fork and make ‘bark lines’ using the tines of the fork on top of the frosting. You can choose to garnish with 2 or 3 cherries and some fondant leaves or clean green leaves. Enjoy! ^_^.
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