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Mocha Swiss Roll (Yule Log Cake)

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For my last Christmas recipe of this 2015, I will be sharing my Mocha Swiss Roll. A.k.a, Mocha Yule Log Cake.

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Impressive and so delicious. The flavor mocha has been popularized among our local bakeries. You can find all kinds of mocha desserts everyone. Range from breads (eg. Roti Papa) to cakes with cream. 

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Not a cake decorator? Nevermind, this swiss log (or log cake…) will be covered with lots of chopped peanuts and chocolate chips. All your flaws can now be covered. Hahaha

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Mocha Swiss Roll (Yule Log Cake)
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Cake
  1. 4 eggs, separated
  2. ½ tsp of vinegar
  3. 5 tbsp. of white sugar
  4. ¼ tsp. of salt
  5. 1 tsp. of vanilla extract
  6. 1 tsp. of coffee emulsion
  7. 4 tbsp. of cocoa powder, plus extra for dusting
  8. 60 grams of cake flour
  9. 3 tbsp. of vegetable oil
  10. 3 tbsp. of milk
  11. 1/4 cup of freshly-brewed coffee
  12. Syrup
  13. 2 tsp. of sugar and 4 tbsp. of warm water, mix well
Mocha Cream
  1. (500ml) 2 cups of whipping cream
  2. 3 tbsp. of white sugar
  3. 3 tbsp. of coffee emulsion
Sprinkles
  1. Chocolate chips
  2. Chopped peanuts
Instructions
  1. Preheat oven to 200C/ 180C fan-forced
  2. Whisk egg yolks, 1 tbsp. of sugar, and salt until combined.
  3. Add in coffee emulsion and vanilla extract
  4. Drizzle in milk, oil and freshly brewed coffee.
  5. Sift in cocoa powder and cake flour. Stir until well mixed.
  6. Set aside while you whip your egg whites.
  7. In a clean bowl, whisk egg whites and vinegar on high speed until frothy.
  8. Then gradually add in the rest of the sugar and continue whisking on high speed until stiff peak.
  9. Fold in egg white batter into egg yolk mixture a third at a time until well combined.
  10. Transfer into a baking tray lined with parchment paper. Bake it in the oven for 10 minutes. (384 x 260 x 16mm)
  11. Once out of the oven, immediately cover with another parchment paper and let it cool completely.
  12. Brush some syrup onto the sponge cake
  13. Whip chilled whipping cream and sugar until soft peaks. Drizzle in coffee emulsion and whip until stiff peaks.
  14. Transfer half of the coffee cream onto the sponge cake.
  15. Carefully roll into a log.
  16. Frost the cake with the rest of the cream.
  17. Sprinkle some chocolate chips and chopped peanuts.
  18. You may also pipe out some cream and dust icing sugar for some decorations
Notes
  1. (Notes: You may use 1 tsp. of instant coffee and hot water instead of freshly brewed coffee)
TheZongHan http://thezonghan.com/

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Yule Log Cake

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My recipe for the Yule Log Cake is fairly simple to prepare. It is a great choice for Christmas. You can be creative and customize into any size and shape. You also will need my Chocolate Buttercream Frosting to cover the cake.
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Yule Log Cake
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Cake
  1. 4 eggs
  2. 1 tsp. of vanilla extract
  3. 5 tbsp. of white sugar
  4. 4 tbsp. of cocoa powder, plus extra for dusting
  5. 60 grams of cake flour
Syrup
  1. 2 tsp. of honey and 4 tsp. of warm water, mix well
Filling (Chocolate cream)
  1. 250 grams of whipping cream
  2. 100 grams of dark chocolate, melted
  3. 1 tbsp, of white sugar
Frosting
  1. For the frosting check my chocolate buttercream here,
  2. URL:http://www.youtube.com/watch?v=kA0LQtrStBM
Cake
  1. Preheat your oven to 200/180C fan-forced.
  2. In your mixer bowl using your whisk attachment, whisk eggs, sugar and vanilla extract on high for a good 5 minutes until white pale and double in volume.
  3. Sift in cake flour and cocoa powder into the air mixture.
  4. Fold dry ingredients into the mixture gently until combined.
  5. Lined your Swiss-roll pan with parchment paper. Pour the batter from heights of about 20 cm into the pan and smooth it using a spatula. Drop the pan lightly on the counter to raise the air bubbles out of the batter.
  6. Bake it in the oven for 8 -- 10 minutes.
  7. Remove the cake with parchment paper to a wire rack, lightly dust with cocoa powder. Prepare another parchment paper and wire rack on top and flip the cake. Gently remove the parchment paper baked with the cake.
  8. With the help of the new parchment paper below the cake, roll the cake and let it cool on the countertop.
To make the filling
  1. Melt the chocolate in the microwave.
  2. In your mixing bowl using a whisk attachment, add in whipping cream and sugar. Whisk on high until soft peaks.
  3. Turn your mixer down to low and stir in cooled melted chocolate.
  4. Whisk on medium until stiff peaks.
  5. Carefully unroll the cake, brush the cake with honey syrup. (2 tsp. of honey and 4 tsp. of warm water, mix well) Than fill it with chocolate cream. Gently roll it back without the parchment paper.
  6. Wrap the rolled cake with parchment paper, secure it with rubber bands. Cover with another layer of aluminum foil.
  7. Put it in the fridge to set while you make your buttercream.
To make the butter cream
  1. Check my chocolate buttercream here,
  2. URL:http://www.youtube.com/watch?v=kA0LQtrStBM
  3. Remove the aluminum foil and transfer it onto your serving plate. Cut parchment paper into two, let cake sit in between for easily clean up.
  4. Frost the cake using a metal spatula. Make uneven patterns to resemble like a log.
  5. Dust with icing sugar and put it in the fridge to set.
Notes
  1. I'm using a cookie pan, 384 x 260 x 16mm
Frosting
  1. For the frosting check my chocolate buttercream here,
  2. URL:http://www.youtube.com/watch?v=kA0LQtrStBM
TheZongHan http://thezonghan.com/
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