Chocolate Yule Log Cake
A soft, flexible yule log cake from But First, Cookies!
Ingredients
- 6 eggs
- ¾ cup sugar granulated
- ⅔ cup cocoa powder
- ½ tsp vanilla extract
- ½ tsp salt
- 3 Tbsp flour all purpose
Instructions
- Preheat oven to 400°
- Prepare a 14"x19" pan by placing parchment on the bottom of the pan and coating the parchment with butter or baking cooking spray (not generic Pam spray)
- In a large bowl, combine the flour, cocoa powder, and salt. Set aside.
- In a large bowl, beat the eggs until light and fluffy. Add in the sugar and beat again (about 5 minutes). Egg mixture should hold soft peaks.
- Add half of the dry mixture to the egg/sugar mixture, mixing until just combined. Add the 2nd half of the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan, using a silicone spatula to gently press the batter into the corners. Bake for 10-12 minutes, cake is done when it begins to pull away from the sides of the pan and the top springs back when gently pressed with a fingertip.
- Place a clean kitchen towel dusted with confectioner's sugar on top of the hot cake and another baking pan on top of the towel. Invert the stack onto a counte rtop. Slide the towel and cake off the 2nd pan and gently roll the cake up with the towel. Allow to cool 15 minutes on the counter top.
- Gently unroll cake, remove towel, and fill with the peppermint frosting, re-roll the cake and refrigerate for 2 hours. Frost the outside with chocolate buttercream and decorate as desired.