Chocolate Yule Log Cake 巧克力树桐蛋糕

Christmas is just around the corner and it is not complete without serving a Chocolate Yule Log Cake to impress your guests during this festive season.  The kids will be overjoyed and will definitely enjoy this chocolately sweet treat. This Yule log cake is not difficult to make at home, as you can make this roll (the roll cake recipe is the same as making a chiffon cake), together with ganache frosting one or two days in advance and let it chill in the refrigerator.  Then stick on a Christmas tag before serving.  Morever it is totally fine to leave the log cake at room temperature for an hour.

Chocolate Yule Log Cake

Christmas is just around the corner and it is not complete without serving a Chocolate Yule Log Cake to impress your guests during this festive season

Author Ann Low

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

 

MetricUS Customary

• 4 egg yolks
• 70 g caster sugar
• 30 g fresh milk
• 30 g corn oil
• 1 tsp vanilla extract
• 70 g cake flour/plain flour - sifted
• 1 tbsp valrhona cocoa powder - mix with 1 tbsp hot water = cocoa paste

Meringue

• 4 egg whites
• 50 g caster sugar

Ganache Cream

• 250 g semi-sweet chocolate  - chop to pieces
• 30 g soft butter
• 180 g dairy whipping cream
• 1/2 tsp vanilla extract

Instructions

 

• Preheat oven at 180 deg C. Line 10 x 11 or 10 x 12 inch baking tray with parchment paper.
  
  
• In a large bowl, mix egg yolks, vanilla extract, sugar, cooking oil and fresh milk together with a hand whisk, mix well and add in sifted flour, mix well again. Divide egg yolk batter into two portions and blend the cocoa paste into one of the egg yolk batter.
  
  
• Meringue - Whisk egg whites to foamy and add sugar in 3-4 batches, continue to whisk egg white to glossy and peaks form.
  
  
• Gently fold half of the meringue to the egg yolk batter and cocoa batter with a rubber spatula.
  
  
• Pour the plain batter on lined pan. Then gently pour cocoa batter on top of the plain batter and spread evenly with a spatula.
  
  
• Bake in preheated oven 180 deg for about 15 to 17 minutes.
  
  
• Remove baking paper immediately after baked and leave cake to cool on wire rack with a clean parchment paper below (chocolate side at the bottom).
  
  
• Spread ganache cream, then roll up the cake and chill in the refrigerator for 30 minutes to set. 
  
  
• Trim the sides of the cake roll. Stir well the ganache cream again and apply 2-3 layers of it onto cake and cover each end. Use a fork to create lines along the cake to look like log. 
  
  
• Lastly decorate the log cake with Christmas tag and dust with some snow powder or icing suar on top.
  
  
• Ganache Cream - Place chopped chocolate pieces and butter into a bowl, set aside. Bring whipping cream to a boil at medium heat, then pour over the chocolate pieces. Stir chocolate till smooth and add vanilla extract, stir well again. Chill ganache cream for about 30 seconds to thicken before frosting.
  
  

Notes

If you find it's troublesome to make 2 layers of batter (in step 2), just make one of the batters as you wish. So you don't have to divide the meringue into two portions as well.

The remaining ganache cream can be kept in the fridge for 2-3 weeks.

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• 70克 低筋或中筋面粉 
• 20克 细砂糖
• 4个 蛋黄， 用大鸡蛋
• 30克 牛奶
• 30克 玉米油
• 1茶匙 香草香精
• 1汤匙 可可粉+1汤匙热水搅拌均匀

• 4个 蛋白
• 50克 细砂糖

巧克力伽纳彻酱

• •  250克 苦甜巧克力，切碎
  •  180克 动物性奶油
  •  30克 软牛油
  •  1/2茶匙 香草香精

1. 预热烤箱摄氏180度。准备1个10×11 或10×12寸烤盘，底部铺纸。
2. 用手动打蛋器将蛋黄，香精，细糖，油和牛奶混合均匀。筛入面粉，再搅拌均匀即可。然后将面糊分成两份，将一份面糊和可可浆混合均匀。
3. 蛋白霜 – 用电动打蛋器（低速度）把蛋白打致起泡泡，细砂糖分次加入，然后用中速度将蛋白打致硬性发泡。
4. 然后将蛋白霜分成两份，一份拌入白面糊里，用橡皮刮刀翻拌均匀。剩下的蛋白霜拌入可可面糊里，翻拌均匀即可。
5. 将原味蛋糊倒入烤盘内，用刮刀抹平。然后慢慢的倒上巧克力糊，再用刮刀轻轻的抹平即可。
6. 送人预热烤箱摄氏180度烤约15 – 17分中左右。
7. 蛋糕烤好后，立刻把蛋糕取出，倒扣撕掉底部烤纸，底部（巧克力面向下）放上一张干净烘焙纸，待凉。
8. 涂上一层巧克力酱在蛋糕上。用手推动蛋糕往前卷起来，卷好后的蛋糕放进冰箱冷藏30分钟定型。
9. 从冰箱取出蛋糕券，切去两边不整齐的边。再搅匀伽纳彻酱，然后用刮刀抹上2-3层伽纳彻酱，以叉子刮出树桐纹。
10. 最后加点圣诞气息的摆饰，撒上防潮糖粉就完成树洞蛋糕了！
11. 巧克力伽纳彻酱 – 巧克力碎和牛油放入碗中，备用。以中火将奶油煮滚即可倒在巧克力上，搅拌至顺滑；加入香精，再搅拌均匀。然后冷藏约30秒至稍微凝固即可使用。

• **步骤2 – 觉得分两层面糊麻烦的话，就单做一层好了，白面糊或可可面糊随自己喜欢。这样蛋白霜也不用分两份了。
• **剩下的伽纳彻酱可以放进冰箱冷藏保存2-3星期。
• **蛋糕可预先2-3天做好放入冰箱冷藏。蛋糕在温室可放置一小时。