If you’re looking for a visually beautiful, festive and delicious dessert, a Christmas yule log, filled with a lightly sweet mocha cream filling and covered with chocolate frosting is a very special cake option!
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Also called by its French name, Bûche de Noël, this classic Christmas cake is shaped like a log. It is a chocolate sponge roll layered with cream. The outside is covered with chocolate frosting and decorated to look like a bark-covered log. In America, we know a Bûche de Noël cake as a yule log cake.
A little non-edible fireplace yule log background
Though the origin of the folk custom is unclear, it may be derived from Germanic paganism and dates back to earlier solstice celebrations and the tradition of bonfires.
Called a Yule log, Yule clog, or a Christmas block it is a specially selected log burnt on a hearth as a Christmas tradition in regions of Europe, particularly the United Kingdom, and subsequently North America.
The Christmas practice calls for burning a portion of the log each evening until Twelfth Night (January 6). The log is subsequently placed beneath the bed for luck, and protection. Many have beliefs based on the yule log as it burns, and by counting the sparks and such, they seek to discern their fortunes for the new year and beyond.
Though the fireplace yule log custom has fallen out of popular use, the traditional Yule Log Cake, is often served as a dessert near Christmas, especially in France, Belgium, Switzerland, Canada, Vietnam, Lebanon, the United States, United Kingdom, Portugal, and Spain.
Three parts to making a Mocha Yule Log Cake
There are three parts to making a Mocha Yule Log. It is a little time consuming but so worth it.
- The sponge cake is made in a jelly roll pan. After baking and removing from the pan, it is rolled up in a kitchen towel that has been lightly dusted with cocoa powder and is allowed to cool.
- Inside the rolls of the cake is a lovely cream filling.
- A rich chocolate frosting covers the cake roll and is decorated to resemble a tree log.
Though the custom had fallen out of popular use, the yule log is a cake is popular at Christmastime. It is often served as a dessert especially in France, Belgium, Switzerland, Canada, Vietnam, Lebanon, United States, United Kingdom, Portugal, and Spain.
Step-by-step how-to for making a lovely mocha yule log
Thirty minutes before getting started, separate the 5 eggs and allow them to come to room temperature.
Preparing the pan
Preheat the oven to 350°.
Grease a 15 x 10 x 1-inch jelly roll pan and line it with parchment paper. Grease the paper.
On a piece of waxed paper, sift 1/2 cup flour, 1/4 cup cocoa and 1/4 teaspoon salt together.
Using the waxed paper to transfer the mixture, resift.
Making the batter
In a large bowl, beat egg yolks until slightly thickened.
Gradually beat in 1/2 cup sugar.
Continue beating on high speed until thick and lemon-colored.
Add the flour/cocoa mixture to the egg yolks.
Fold together.
Add the cream of tartar to the egg whites.
With clean beaters, beat on medium until soft peaks form.
Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
Continue beating until soft glossy peaks form.
Fold a fourth of the egg whites into batter.
Add the remaining eggs whites.
Fold until incorporated.
Transfer the batter to the prepared pan and spread evenly.
Bake until the top springs back when lightly touched, 12-15 minutes (do not overbake).
Lightly dust a clean kitchen towel with cocoa powder.
Removing the cake from the pan
Remove the pan from the oven and cool 5 minutes. Invert onto the tea towel. Gently peel off the parchment paper.
Roll up the cake in the towel, jelly-roll style, starting with a short side.
Allow the cake to Cool completely on a wire rack.
Making the cream filling
In a bowl, dissolve 1 1/2 teaspoons of coffee granules in 1 cup whipping cream.
Beat until it begins to thicken.
Add 1/2 cup confectioners sugar.
Continue beating until stiff peaks form.
Unroll the cake and spread the filling over the cake to within 1/2 in. of edges.
Roll up again, without the towel. Trim the ends, if desired.
Transfer the cake roll to a platter, seam side down.
Cover and refrigerate until cold.
Making the mocha yule log frosting
After the cake roll is completely cool, you are ready to frost it. If you like a clean edge, simply trim each end of the cake roll. I usually do not cut away the edges leaving a more rustic look.
Beat 1/3 cup softened butter, 2 cups confectioners sugar, 1/3 cup cocoa powder, 1 tablespoon brewed cold coffee, 1 1/2-teaspoons vanilla extract and 2 to 3 tablespoons 2% milk together until smooth.
Spread the frosting over the cake. Use a knife or a fork to make lines in frosting to resemble tree bark.
Cover and refrigerate until ready to serve.
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Mocha Yule Log
Source: Taste of Home recipe
Total time: 65 minutes prep plus chilling time. 15 minutes to bake plus additional cooling time.
Servings: 12
Ingredients
- 5 large eggs, separated
- 1/2 cup cake flour
- 1/4 cup baking cocoa
- 1/4 teaspoon salt
- 1 cup sugar, divided
- 1/2 teaspoon cream of tartar
FILLING:
- 1-1/2 teaspoons instant coffee granules
- 1 cup heavy whipping cream
- 1/2 cup confectioners’ sugar
FROSTING:
- 1/3 cup butter, softened
- 2 cups confectioners’ sugar
- 1/3 cup baking cocoa
- 1 tablespoon brewed coffee, cooled
- 1-1/2 teaspoons vanilla extract
- 2 to 3 tablespoons 2% milk
Directions
Place the egg whites in a small bowl and let stand at room temperature 30 minutes.
Preheat the oven to 350°.
Line the bottom of a greased 15 x 10 x 1-in. jelly roll pan with parchment paper and grease the paper.
Sift the flour, cocoa and salt together twice.
In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored.
Fold in flour mixture.
Add the cream of tartar to the egg whites, and with clean beaters, beat on medium until soft peaks form.
Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
Fold a fourth of the egg whites into batter, then fold in the remaining eggs whites.
Transfer the batter to the prepared pan and spread evenly.
Bake until the top springs back when lightly touched, 12-15 minutes (do not overbake).
Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa.
Gently peel off the parchment paper.
Roll up the cake in the towel, jelly-roll style, starting with a short side.
Allow the cake to Cool completely on a wire rack.
For the Filling
In a bowl, dissolve the coffee granules in the cream and beat until it begins to thicken.
Add the sugar and beat until stiff peaks form.
Unroll the cake and spread the filling over the cake to within 1/2 in. of edges.
Roll up again, without the towel. Trim the ends, if desired.
Transfer the cake roll to a platter, seam side down.
Cover and refrigerate until cold.
For the frosting
Beat all of the frosting ingredients together until smooth.
Spread the frosting over the cake. Use a knife or a fork to make lines in frosting to resemble tree bark.
Refrigerate until serving.
Mocha Yule Log Recipe Note
If you like, you can make your yule log cake resemble a chopped off branch by cutting one end and set it protruding from its side of the log.
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