Chocolate Mint Yule Log Cake – Cheap Easy Authentic Recipe For Christmas Party

  1. In a medium saucepan set over medium high heat, bring the milk just to a boil, remove from heat. In a medium bowl, whisk the egg, egg yolks, sugar, and cinnamon until combined. Thoroughly whisk in the flour until the mixture is smooth. In a slow, steady stream, and whisking constantly, add about half of the milk into the egg mixture. Slowly pour the egg mixture into the pan with the remaining milk and whisk well to combine. Whisking constantly, bring the mixture to a boil and cook for about a minute to thicken. Remove from heat and whisk in the butter and vanilla until combined. Strain the mixture through a fine mesh strainer into a medium bowl.
  2. Cover the cream with plastic wrap, pressing the plastic to the surface of the cream. Place the pastry cream in the refrigerator and chill for about 30 minutes, or until it is room temperature or slightly cooler. Stir in the flavoring until completely dissolved.

Make the cake:

  1. Preheat oven to 375 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
    In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
  2. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
    Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside.

The White Chocolate Ganache:

  1. Place the chocolate in a medium bowl.
  2. Bring the heavy cream to a gentle boil. Pour the hot cream over the chocolate, and allow to sit for 5 minutes. Whisk the cream and chocolate together into smooth and glossy. If you have any lumps of chocolate still in your ganache, microwave the mixture for about 30 seconds, then continue whisking until smooth.
  3. This is very runny while warm, so don’t worry if seems thin. Allow the mixture to cool to room temperature, about 30 minutes, before using. The mixture will thicken as it cools.
  4. Decor the cake with frosting, white chocolate ganache, dusting sugar and serve!

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