December 22, 2012

Simple Yule Log

This is part two of my yule log post. Here's how to make the plain log cakes on either side of the mocha one. I made this using a mash up of two taste of home recipes: 1, 2. Post for mocha log is here.

Again, this recipe is for TWO yule logs.
6 eggs
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
Cointreau (optional)
1 cup butter (softened)
4 cups confectioner's sugar
113g unsweetened chocolate (melted)
4 tbsp milk
4 tsp vanilla extract (I used vanillin sugar)
Chocolate 'Bark':
600g bittersweet chocolate
 Prepare all your ingredients for the cake!
 1. Line your two swiss roll pans with baking paper and set aside. In a large bowl, beat the eggs for 3 minutes. Gradually add sugar, beating for 2 minutes or until the mixture becomes thick and lemon colored.
 2. Stir in the water and vanilla.
 3. Combine the flour, baking powder and salt, then add to the egg mixture and beat until smooth.

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.
 5. In a large bowl, beat the cream until soft peaks form.
 6. Gradually add the sugar and as much Cointreau as you like (although not too much or it'll be too runny), then beat until stiff peaks form. Unroll your cakes and spread the filling in, same way as the mocha log, then re-roll them. You can choose to chill it now or do what I do in the next step.
7. Instead of chilling it separately, I placed these yule logs onto the mocha log and chilled them in place.

While the logs are chilling, prepare your frosting ingredients.
 8. In a large bowl, beat the cream and sugar until light and fluffy.
 9. Now, add the chocolate, vanilla and milk.
 10. Beat the frosting until smooth.
 Get your tools ready! (If you're doing what I'm doing).

 11. Frost your yule logs. As you can see, I frost mine straight on the mocha log because it means I don't have to frost, then move, then patch up. It's just easier for me this way! After you're done frosting, chill the logs.
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!

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