Chocolate Yule log

Our Shop: https://www.dimitrasdishes.com/shop/

Get the recipe here:https://www.dimitrasdishes.com/chocolate-yule-log-cake/

For the Cake:

3/4 cup (112g) all-purpose flour
1/3 cup (30g) unsweetened cocoa powder
1 teaspoon (4g) baking powder
1/4 teaspoon salt
5 eggs at room temperature
3/4 cup (155g) granulated sugar
1 teaspoon instant coffee
1 teaspoon pure vanilla extract
2 ounces (57g) butter, melted
The Syrup:

1 cup granulated sugar
1 cup water
2 teaspoons instant coffee powder
1 teaspoon pure vanilla extract
The Chocolate Ganache

8 oz (227g) semi-sweet chocolate, chopped
1 cup (237ml) heavy whipping cream
1 teaspoon pure vanilla extract
The Frosting

2 cups (473ml) heavy whipping cream
2 cups (260g) confectioner's sugar
2 teaspoons instant coffee powder
2 teaspoons pure vanilla extract
8 oz (226g) mascarpone cheese
Instructions
Preheat the oven to 350 F, 180 C.

Line a half sheet (17.88 x 12.88 x 1.06 inches) baking pan with parchment paper.

In a small bowl combine the flour, cocoa, salt, and baking powder and whisk together.

Beat the eggs and the sugar on high speed for 5 minutes until thick and fluffy.

Combine the vanilla extract with the coffee and mix together. Add it to the egg mixture and whisk together.

Add the melted butter and whisk together.

Add the flour mixture in 2-3 batches and whisk together until just combined. Fold the batter gently using a spatula so that any batter that is stuck to the sides and bottom of the bowl are incorporated evenly.

Pour the batter into the prepared baking pan and spread evenly.

Bake on the center rack of the preheated oven for 10-12 minutes or until a toothpick that is inserted in the center of the cake comes out clean.

As soon as athe cake comes out of the oven dust it generously with confectioner's sugar and place a sheet of parchment paper on top. Carefully flip the cake over and peel the parchment paper that it was baked in. Discard it. Dust with more confectioner's sugar and roll up the cake using the clean parchment. Set aside to cool completely. About 15-20 minutes.

Make the syrup: In a small saucepan combine the sugar, water, and coffee together. Bring to a boil. As soon as the sugar has dissolved whisk in the vanilla and remove from the heat. Cool completely. (the syrup can be made 1-2 days ahead of time and stored in the refrigerator)

Make the Chocolate Ganache: In a small saucepan heat the heavy cream until it is scalding hot. Add the chocolate to a small bowl and pour the hot cream over it. Add the vanilla and whisk together until melted and shiny. Set aside. (the ganache can be made a week ahed of time and stored in the refrigerator)

Make the Frosting:

In the bowl of a tabletop mixer that has been fitted with the whisk attachment combine the heavy cream, confectioner's sugar. Mix the vanilla with the coffee until dissolved and add to the mixer. Beat on high speed until fluffy soft peaks form. Add the mascarpone cheese and beat until thick and fluffy.

Assemble the cake:

Carefully unroll the cake onto a clean sheet of parchment paper. It might be a bit sticky and may crack in a few areas. Do not panic as the frosting will hide the imperfections.

Brush the top of the cake with the syrup and spread a thin layer of chocolate ganache over top.

Spread half of the frosting onto the cake and roll it back up. Brush the top and sides of the roll with the syrup. Freeze it for an hour to set. This step can be done 1-2 weeks ahead of time. (make sure to wrap the cake with plastic if making ahead)

Slice both edges of the cake off and set aside to enjoy later on with some coffee

Slice a 3-inch long piece of cake off one of the sides. Do this on a diagonal. Spread some of the coffee frosting on the side to attach it to the larger log.

Spread the remaining coffee frosting all over the cake. Use a fork to create ridges on the log.

If the ganache has thickened, warm it in the microwave for 15 seconds and drizzle over top of the cake.

Set in the freezer for an hour and serve.

Kali Orexi.

Notes
Make Ahead Freezer Instructions: The cake can be frosted and made 2 weeks ahead of time. Store it covered with plastic wrap in the freezer. Thaw it in the refrigerator overnight and serve.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes