Chocolate Yule Log

Recipe View To make the buttercream filling: In the bowl of a stand mixer fitted with the whisk attachment, whip together powdered sugar, butter, coffee-flavored liqueur, cocoa powder, and salt on high speed until light and fluffy. (5 minutes)

Recipe View Transfer the buttercream filling to a separate bowl and gently fold in the mascarpone cheese until well combined. Set aside. (2 minutes)

Recipe View Preheat the oven to 400 degrees F (200 degrees C). (10 minutes)

Recipe View Prepare a 13x18-inch rimmed baking sheet for the sponge cake: Brush the pan with melted butter, line it with parchment paper, and then brush the parchment paper with the remaining melted butter. (5 minutes)

Recipe View In a medium bowl, whisk together cocoa powder, flour, and salt, ensuring there are no lumps. (3 minutes)

Recipe View Place the eggs in the clean bowl of your stand mixer. Add the sugar and whip with the whisk attachment until the mixture is fluffy, thick, and very pale in color. (2-3 minutes)

Recipe View Add vanilla extract and half of the cocoa powder mixture; mix on low speed until just combined. (1 minute)

Recipe View Add the remaining cocoa powder mixture and mix on low speed until just moistened. Switch to high speed and mix until the mixture is evenly blended but not overmixed. (1 minute)

Recipe View Remove the whisk attachment and use it to gently whisk the batter by hand until completely uniform. This helps to prevent overmixing. (1 minute)

Recipe View Pour the batter onto the prepared baking sheet and spread it evenly with a spatula, reaching almost to the edges. Tap the pan firmly on the counter several times to release any trapped air bubbles. (3 minutes)

Recipe View Bake in the preheated oven until the top of the cake is dry to the touch and the edges begin to pull away from the sides of the pan. (8-10 minutes)

Recipe View While the cake is baking, sift powdered sugar generously over a clean kitchen towel, covering an area slightly larger than the sponge cake. (2 minutes)

Recipe View Once the cake is baked, remove it from the oven. Run a thin knife around the edges of the pan to loosen the cake. Dust the top of the cake with powdered sugar. Use a spatula to ensure the parchment paper is not stuck to the pan. (2 minutes)

Recipe View Quickly invert the baking sheet onto the prepared sugared area of the towel. (1 minute)

Recipe View Carefully peel away the parchment paper from the cake. Sift more powdered sugar over the surface of the cake. (2 minutes)

Recipe View Gently roll the cake up inside the towel, starting from one of the shorter ends. Allow the rolled cake to cool completely in the towel. (15 minutes cooling time)

Recipe View Carefully unroll the cooled cake. Dollop generous amounts of buttercream filling over the surface of the cake, reserving some for later decoration. Spread the filling evenly to the edges. (5 minutes)

Recipe View Roll the cake back up tightly over the filling, using the towel to help lift and guide it if needed. (3 minutes)

Recipe View Sprinkle more powdered sugar over the top of the Yule Log, then wrap it tightly in plastic wrap. Refrigerate until firm. (2 hours)

Recipe View To make the ganache frosting: In a heatproof bowl, pour the boiling-hot heavy cream over the dark chocolate chips. Let it sit undisturbed for 1 minute, then whisk gently until the chocolate is completely melted and the ganache is smooth and glossy. (5 minutes)

Recipe View Make an angled cut approximately 3 inches from one end of the log. Place the log on a parchment-lined baking sheet or serving platter. (2 minutes)

Recipe View Apply a generous amount of buttercream filling to the cut surface of the angled slice and attach it to one side of the log to create a branch. (2 minutes)

Recipe View Spread a layer of ganache evenly over the entire cake, except for the cut swirls on the ends. Refrigerate for 15 minutes to allow the ganache to firm up slightly. (20 minutes)

Recipe View Use the tip of a knife or a fork to carefully carve lines into the ganache, creating the appearance of realistic tree bark. (10 minutes)

Recipe View Refrigerate the Yule Log until completely chilled and the ganache is firm. (30 minutes)

Recipe View Just before serving, dust the Yule Log with cocoa powder and powdered sugar to resemble snow. Garnish with your choice of decorations, such as meringue mushrooms, rosemary sprigs, or sugared cranberries. (5 minutes)