Again, this recipe is for TWO yule logs.
2 cups granulated sugar
⅔ cups water
2 tsp vanilla extract (I used vanillin sugar)
1½ cups plain flour
2 tsp baking powder
½ tsp salt
2 cups thickened cream
4 tbsp granulated sugar
1 cup butter (softened)
4 cups confectioner's sugar
113g unsweetened chocolate (melted)
4 tbsp milk
4 tsp vanilla extract (I used vanillin sugar)
600g bittersweet chocolate
4. Spread the batter evenly into the two prepared pans and bake at 177°C for 12-15 minutes or until the cake springs back when lightly touched. Once cooked, take it out and cool for 5 minutes. Then, do the same inverting/rolling/cooling process as the mocha logs.
While the logs are cooling, prepare your filling ingredients.
7. Instead of chilling it separately, I placed these yule logs onto the mocha log and chilled them in place.
12. Now you've got two choices, you could just melt and re-form the chocolate or you could temper it; it's your choice. So do what you wish to the chocolate (I tempered it), then once it is 'set', break it into shards. and layer it onto your cake to create a bark effect.
And there you have it! Two yule logs in time for Christmas! Squeeeeee!