Directions: |
Directions:Cake Preheat the oven to 350F. Line a 10″ x 15″ jelly roll pan with parchment paper, dust with icing sugar In a small bowl, whisk together the flour, 1/3 cup cocoa, baking powder and salt. Set aside. In a large bowl, use an electric mixer to beat the eggs and sugar together until pale and frothy, about 2 minutes. Add the vanilla and oil. Slowly add the dry ingredients to the egg mixture and mix until just incorporated. Pour the batter into the prepared jelly roll pan and bake for 11-13 minutes or until the top is fully set and springs back when you touch it. Place a large piece of parchment paper (or clean kitchen towel larger than the jelly roll pan) on the counter. Dust with icing sugar
Immediately after removing the cake from the oven, carefully invert it onto the parchment paper on the counter.
Remove the pan and peel off the parchment paper that lined the pan. Roll the cake & parchment paper/towel dusted with icing sugar. Place in fridge to cool.
Filling: Combine the butter, powdered sugar, and salt in the bowl of a large stand mixer fitted with the paddle attachment. Mix them together on low speed, then gradually raise the speed to medium and beat it for 4 minutes, until the mixture is white and fluffy. Add the eggnog, Beat on low speed until it is incorporated. It is normal for the mixture to look separated (and, frankly, weird and chunky) at this stage. Once the liquid is mixed in, gradually raise the speed to medium and beat for another 1-2 minutes, until the frosting has come together, is smooth and glossy, and has a stiffer texture. Remove the buttercream from the bowl and add the softened cream cheese. Beat it with a paddle attachment until you’re sure it’s smooth and free of lumps. Turn the mixer to low and add the frosting to the cream cheese in 3-4 batches. Once all of the frosting is added, stop mixing and finish stirring by hand. Chill until you’re ready to assemble the cake. Unroll cake and spread filling to within 1 inch of the end. Roll back up without the towel.cut one end diagonally and use as branch.
Ganache: Over double boiler melt chocolate and milk Until combined. Remove from heat and put in mixer. Stir while adding Baileys. Mix until smooth. Spread over log and create log design with fork. Sprinkle with sugar sprinkles. |