Yule Log

Burning a yule log is a Christmas tradition that dates back before Medieval Times. A carefully selected Christmas tree would be placed at the largest end into the fire. The whole tree would be burned to keep the fire going for the day and provide heat and warmth for the family while they sat around it. Today, we don't need to heat our homes with a fire, but this yule log dessert will help you and yours remember the holiday spirit.

Ingredients:

For the Chocolate Cake:
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
4 large eggs, divided
3/4 cup granulated sugar
5 tbsp sour cream
1/4 cup butter, melted
1 tsp vanilla extract

Whipped Cream Filling:
1 1/4 cups heavy whipping cream, cold
3/4 cups powdered sugar
1 tsp vanilla extract
1/8 tsp salt
8 oz cream cheese, softened but still chilled

Whipped Chocolate Ganache:
8 ounces semi-sweet chocolate chips
1 cup heavy whipping cream
Cranberries, pomegranate seeds or other items for decorating.

Directions:

1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Make sure the parchment paper is over the pan at least 2 inches on all sides above the pan. This will make it easier to roll the cake later.
2. In a medium bowl, whisk the flour, cocoa, baking powder, and salt together. Set aside.
3. In another large bowl, combine the egg yolks and sugar. Stir together.
4. Add the sour cream, melted butter and vanilla extract. Mix until well combined.
5. Add the dry ingredients mixture to the large bowl. Gently mix together until well combined. Do not overmix. Set aside.
6. Add egg whites to a bowl and whip until stiff peaks form.
7. Gently fold in about 1/3 of the whipped egg whites into the chocolate mixture. This will loosen the batter.
8. Add the remaining egg whites and gently fold together.
9. Spread the cake batter evenly into the prepared cookie sheet and bake for 10-12 minutes, or until a toothpick inserted comes out clean.
10. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper. Place it on the counter.
11. While the cake is hot, use the parchment paper and start at the shorter end of the cake. Slowly roll the cake up. Set the cake aside to cool completely.
12. When the cake has cooled, it is ready to be filled.
13. To make the filling, add the heavy whipping cream, powdered sugar, vanilla extract, and salt to a large mixer bowl. Whip on high speed until soft peaks form.
14. Add the softened cream cheese to the whipped cream and whip until stiff peaks form.
15. Unroll the cake roll very carefully, watching for parts where it may be sticking. You can use a spatula or butter knife and run it along the parchment paper as you unroll the cake.
16. Spread the filling evenly onto the unrolled cake and roll it back up without the parchment paper.
17. Wrap the cake in plastic wrap with the seam side down and refrigerate for an hour.
18. Make the chocolate ganache by adding the chocolate chips to a medium-sized bowl. Heat the cream on low in a saucepan just until it begins to boil, then pour it over the chocolate.
19. Allow the mixture to sit for a few minutes, then whisk until smooth. Let the ganache cool to room temperature, then transfer to a large mixer bowl.
20. Whip on high speed until light in color and thick enough to spread.
21. Use a large serrated knife to gently cut off about 3 inches of the cake. Make the cut with a slight diagonal.
22. Use some of the chocolate ganache to attach the small log to the side of the larger log.
23. Spread the remaining chocolate ganache on the cake, and a fork to create bark-like lines. Decorate if desired.
24. Refrigerate the cake until ready to serve.