Description
A soft, bright cake with mint and crunch that looks like a log and tastes like winter. Perfect for parties or cold nights.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon peppermint extract
- 1 cup warm, spreadable chocolate ganache
- 1/3 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat the eggs and granulated sugar for 3 to 4 minutes until the mixture is thick and pale.
- Gently fold the dry ingredients into the egg mixture, then fold in the vanilla extract.
- Spread the batter evenly in the prepared pan. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- While the sponge is still warm, turn it out onto a clean kitchen towel that you have dusted with powdered sugar.
- Carefully roll up the sponge with the towel inside and let it cool completely.
- In a chilled bowl, whip the heavy cream with the powdered sugar and peppermint extract until it forms soft peaks.
- Once the sponge has cooled, gently unroll it. Spread the peppermint cream evenly over the sponge, leaving a small border.
- Re-roll the sponge carefully without the towel.
- Pour the warm chocolate ganache over the rolled cake, ensuring it is fully coated.
- Immediately sprinkle the crushed candy canes over the ganache.
- Chill the Yule Log for at least 30 minutes to allow the ganache to set.
Notes
Use fresh eggs and warm ganache for a smooth spread. Dust the towel with powdered sugar to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American