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What a wonder and all wrapped in chocolate and cream to delight all the senses from the kitchens of ulariogryphon

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Just put the finishing touches on my very first Yule Log for our Christmas Eve dinner. Chocolate cake with vanilla creme filling and an awesome chocolate frosting on top. I already know it's good since I've been taking 'samples' of it all throughout the process of making it. >_<

I decided to do a Yule Log for Christmas this year rather then my normal cheesecake, since my this is my Canadian husband's first Christmas away from home and a Yule log would be a little reminder of home.

Recipe is here - http://www.randomcuisine.com/2010/1.....h-vanilla.html
I just swapped out the regular milk in the frosting for chocolate milk.


Recipe from above mentioned website
Makes 1 Yule log
Génoise adapted from Allrecipes

Preparation Time: 45 mins (génoise) + 10 mins (filling) + 10 mins (frosting)

Baking Time: 12 mins (génoise)
Printable Recipe

Ingredients

Chocolate Génoise

5 eggs, separated
1 cup white sugar, divided
1/2 cup cake flour ( or 7:1 all-purpose flour : cornstarch)
1/4 cup cocoa powder
pinch of salt
1/2 tsp cream of tartar

Vanilla Cream Filling

1 cup whipping cream
1 1/2 tsp vanilla extract
3 tbsp icing sugar

Creamy Chocolate Frosting

2/3 cup butter, softened
3/4 cup cocoa powder
2 1/2 cups icing sugar
1/3 cup milk

Procedure

1. Oil a 15'' x 10'' x 1'' baking pan and line it with wax paper. Grease with butter and coat with flour.

2. In a large bowl, place egg whites, stand for 30 mins at room temperature.

3. In another large bowl, beat egg yolks until light and fluffy. Gradually whisk in 1/2 cup sugar until thick and pale.

4. In a small bowl, combine and sift flour, cocoa, and salt.

5. Gradually whisk in the dry ingredients into egg yolk mixture until blended. Set aside.

6. Using an electric mixer, beat egg whites until it starts to foam. Add in cream of tartar and gradually add 1/2 cup sugar. Beat until stiff peaks. As a test, the egg whites should not fall if you invert the bowl.

7. Incorporate 1/4 of the egg whites into the chocolate mixture.

8. Fold in the remaining egg whites, 1/3 of egg whites at a time until incorporated.

9. Preheat oven to 350F.

10. Spread batter evenly into the prepared pan. Bake for 12 mins or until it springs back when gently pressed.

11. Meanwhile, prepare a parchment paper and dust with icing sugar.

12. Invert cake to prepared parchment paper, remove wax paper and immediately roll up the cake with the parchment paper, starting from the short side, while it is still hot and pliable. Let it cool.

13. Prepare vanilla cream filling.

14. In a large bowl, beat cream until it starts to thick. Add in vanilla and icing sugar. Beat until soft peaks.

15. Unroll cooled cake and spread filling with a spatula spreader. Roll it up again. Set aside. Notice that the cake has no cracks.

16. Prepare the creamy chocolate frosting.

17. In a large bowl, using an electric mixer, beat butter and cocoa powder until creamy.

18. Add in milk and 1/2 cup of icing sugar. Beat until incorporated.

19. Continue adding 1/2 cup of icing sugar until it reaches a frosting consistency.

20. Make a diagonal slice at both ends of the cake. Place it anywhere on the cake.

21. Frost cake with a spatula. Draw lines to resemble like a tree bark. Use a sieve and sprinkle with icing sugar for a snowy effect.

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