Chocolate Peppermint Yule Log
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Chocolate Peppermint Yule Log
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This recipe for delicious chocolate peppermint yule log makes the perfect decadent dessert that will make any holiday table shine. This peppermint chocolate cake roll recipe is easy to prepare, it’s a festive holiday treat that’s especially great for Christmas.
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Ingredients
CHOCOLATE SPONGE CAKE
- 1/2 cup of all-purpose flour
- 6 tablespoons cocoa powder unsweetened
- 1 1/2 teaspoon vanilla extract
- 4 large eggs separated
- 1 cup granulated sugar divided in half
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup water
- 1 tablespoon honey or maple syrup
- pinch of salt
CREAM CHEESE FILLING
- 1 cup cream cheese (225 grams or 16 tablespoons), room temperature
- 1 cup icing sugar confectioners sugar
- 4 tablespoons unsalted butter softened
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 15 crushed peppermint candies or candy canes
CHOCOLATE GANACHE
- 1 cup semi-sweet chocolate chips
- 1/2 heavy cream 35% fat
- 10 Crushed peppermint candies optional for topping
Instructions
- Preheat the oven to 385°F (195°C), and line the bottom of a 15×10-inch sheet cake baking pan with parchment paper. Grease with some softened butter or oil and sprinkle some flour.
- Prepare the chocolate sponge cake: Combine the flour, cocoa powder, salt, baking, powder, baking soda, and flour and whisk together.
- Add the egg whites into a mixing bowl and beat on medium-high speed until soft peaks are formed.
- Slowly add half the sugar (1/2 cup) and continue to beat until stiff peaks are formed. Set aside.
- Add the egg yolks, honey, and vanilla extract into a clean bowl and beat for 4 minutes on medium speed. Then add the remaining 1/2 cup of sugar and beat the mixture until well combined, about 2-3 minutes.
- Gradually add the flour mixture to the egg yolk, beating on medium speed, then add the water, increase the speed and mix until the batter is smooth.
- Fold the batter in 3 separate additions into the whipped egg whites until the mix is well incorporated and no white streaks are present.
- Pour the batter into the cake pan and using an offset spatula even the surface.
- Bake in preheated oven for 14-15 minutes or until the inserted toothpick come out clean.
- Remove the chocolate sponge cake from the oven and allow it to cool for 2 minutes.
- Transfer the cake onto a flat working surface.
- Start rolling the cake into a log starting from the side that’s closest to you. Set the cake aside.
- Prepare the cream cheese filling:
- Beat together the butter and icing sugar until creamy and smooth. Add the vanilla and peppermint extract and beat for 30 seconds. Lastly, add the crushed candies and beat to combine.
- Once the cake is completely cooled down, carefully unroll it onto the working surface. Spread an even layer of cream cheese frosting throughout the top of the cake, and gently roll it back into a log.
- Wrap the cake in plastic wrap and refrigerate for 40-45 minutes.
- Prepare the chocolate ganache: Place the chocolate chips into a medium-sized bowl and set it on the side. Add the cream into a pot and heat just until it is hot, not boiling.
- Pour the hot cream over the chocolate and stir with a spatula until the chocolate is completely melted.
- Remove the cake roll cake from the refrigerator and set it on a rack with a tray at the bottom.
- Pour the ganache into the cake, it should coat the whole cake, top and sides.
- Optional: You can decorate the top with crushed candy canes or peppermint candy. If you prefer other holiday decorations then use those.
- Allow the ganache to set before cutting the cake into slices.
- Enjoy!
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