Ingredients: |
Ingredients: CAKE:
1 C flour, sifted
1/4 C unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
3 eggs
1 C sugar
1/3 C cold brewed coffee
1 tsp vanilla
extra powdered sugar for dusting towel
FILLING:
1 1/2 C heavy cream
1/2 C sifted powdered sugar
2 tsp instant coffee powder or other flavoring (Hazelnut, raspberry)
FROSTING:
6 oz. package chocolate chips
1/4 C brewed coffee
1 butter, softened
3/4 C clear corn syrup (Karo)
4 egg yolks
chocolate shavings or powdered sugar for garnish.
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Directions: |
Directions:CAKE:
Preheat oven to 375º.
Line a 15" x 10" x 1" jelly roll pan with waxed paper, then grease and flour it.
Sift flour, cocoa, baking powder and salt together.
Beat eggs with electric mixer until thick and creamy.
Slowly add sugar while continuing to beat.
Stir in coffee and vanilla.
Fold in flour mixture.
Pour into prepared jelly roll pan and bake for 10", or until center springs back from touch.
Remove from oven and cover immediately with a dish towel powdered w/ powdered sugar.
Invert onto cooling rack.
Peel off waxed paper and roll into loose roll with towel. This must be done while the cake is very warm!
Cool with seam side down on wire rack.
FILLING:
Dissolve flavoring in a small amount of cream.
Add to remaining cream and whip until stiff.
Add powdered sugar and mix well.
Carefully unroll completely cooled cake and remove towel.
Spread filling over entire cake and gently re-roll.
Place cake onto serving platter.
FROSTING:
Melt chocolate with coffee, set aside and cool.
Cream butter and stir in cooled chocolate mixture. Set aside.
Beat egg yolks until thick and creamy.
Bring corn syrup to a boil over medium high heat, stirring constantly until syrup spins a 2 inch thread from the spoon.
Resume beating eggs and gradually add hot syrup while continuing to beat. Cool.
Combine egg and chocolate mixtures and beat well.
Cool until ready to spread.
Whip and frost cake.
Garnish with chocolate shavings and powdered sugar. |
This recipe for Yule Log Cake is from