Holiday Yule Log Cake
From Patricia Mitchell's article on baked holiday desserts.
- Preheat oven to 400°F. Grease a 15x10x1-inch jellyroll pan (or use cooking spray). Line bottom of pan with waxed or parchment paper and grease (or spray) lightly.
- Combine the baking powder, salt and eggs in a mixing bowl. Beat with an electric mixer at medium speed until blended. With mixer running, gradually add sugar and continue to beat until batter is thick, 3 to 4 minutes. At low speed of mixer, add flour, cocoa and vanilla.
- Spread the batter evenly in the prepared pan, and bake in preheated oven for 13 minutes (surface should spring back when gently pressed).
- Spread a clean cotton or linen dish towel on kitchen counter. Sift 2 to 3 tablespoons confectioners' sugar over an area the same size as the cake (10 x 15 inches). Turn the cake out on the sugared dish towel, and peel the paper from the surface of the cake. If necessary, trim away any crisp edges from the cake.
- Starting with the short end, carefully roll up the cake and the towel, jellyroll fashion. Allow to cool completely on a wire rack, seam side down.
- Carefully unroll the cooled cake. Spread evenly with the 2 cups of sweetened whipped cream and carefully reroll cake. Refrigerate until chilled through.
- Heat butter, instant coffee powder, dash of salt and boiling water in a medium saucepan just to boiling, stirring constantly. Remove from heat. Add baking chocolate, and stir until melted. Cool to lukewarm.
- Stir 2-1/2 cups confectioners' sugar into chocolate mixture, blending well until a spreading consistency is reached. Spread frosting evenly over cake. Drag tines of a fork horizontally along surface to create the look of tree bark.
- Garnish with whole candied cherries. Refrigerate until serving time.
- Makes 10 to 12 servings.
Total time: 1 Hour 15 Min
Recipe editor Patricia Mitchell