Chocolate and Peppermint Yule Log

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Yield: 10 servings

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This festive cake features a delicate balance between dark chocolate, white chocolate, and peppermint. Shaped a bit differently than the traditional Yule log, it's every bit as tasty — and will have you wishing the woods were full of chocolate-peppermint trees!

Chocolate and Peppermint Yule Log

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 10 servings
Published: 09/19/2012

Ingredients

Cake

Filling and frosting

  • 1 cup (16 tablespoons) unsalted butter, softened
  • 2 cups chopped white chocolate, melted and cooled
  • 2 cups confectioners' sugar
  • 1/4 teaspoon peppermint oil
  • 1/2 cup peppermint crunch, or crushed candy canes

Tips from our bakers

  • For enhanced chocolate flavor, try adding 1 teaspoon chocolate extract along with the vanilla.
  • This cake also makes a wonderful more traditional Yule log. Using a dark chocolate buttercream flavored with peppermint will give the log a woodsier look.
  • We suggest decorating this stump with a sprinkling of peppermint crunch, but you could also do a more traditional garnish of meringue mushrooms, and green marzipan leaves.
  • You may also freeze the cake and leftover frosting for up to 3 months after rolling it. To defrost, leave the frozen cake and frosting in the refrigerator for 24 hours. Beat the frosting again until it's fluffy, then decorate as directed.

Directions

1) Preheat the oven to 350°F. Line a 10" x 15" jelly roll pan with parchment paper.

2) To make the cake: Beat the eggs and oil until thick and pale.

3) Mix in the sugar, salt, and vanilla.

4) Sift together the flour, cocoa, and baking powder, and fold gently into the egg mixture.

5) Spread the batter into the prepared pan.

6) Bake the cake for 10 to 12 minutes, until the top springs back when pressed.

7) Remove the cake from the oven, and cool it in the pan for 2 minutes.

8) Loosen the cake's edges, and transfer it to a towel dusted with confectioners' sugar. Roll the cake up from the short end. Cool completely.

9) To make the filling/frosting: Beat the butter, chocolate, sugar, and oil at low speed until light and fluffy.

10) To assemble the cake: Unroll the cake, spread it with some of the filling, and sprinkle with the crunch. Re-roll the cake and wrap in plastic. Refrigerate until firm.

11) Cut off 1/3 of the roll. Stand the larger piece upright. Position the smaller piece to look like a branch coming out of the log. Spread the remaining filling over the log. Serve immediately, or refrigerate until ready to serve.

Yield: 10 servings.

Reviews

1
  • star rating 12/25/2012
  • Kathryn from Altamont, NY
  • I just submitted a review, and in re-looking at the filling recipe, noted that the version I followed in a KAF catalog called for 1/2 cup butter (although it did say 16 Tblsp in parentheses, which I didn't notice)..whereas the version on the website calls for 1 cup butter....so that's clearly why my frosting/filling was so stiff.
  • star rating 12/25/2012
  • Kathryn from Altamont, NY
  • I made this for Christmas Eve dessert and my family liked it...and it certainly made an exciting presentation. I had no trouble at all rolling this cake. However, the filling/frosting was REALLY thick and hard to spread. I followed the recipe closely, except used peppermint extract rather than peppermint oil. So after I "spread" the filling, I beat cream into the frosting, so that I could spread the frosting. It's very good, but filling and rich...I would make sure to serve it after a lighter dinner next time.
  • star rating 12/07/2012
  • kasage00 from KAF Community
  • It tasted good but it broke apart as I rolled it up. It became more like a layer cake rather than a log. I followed the directions to a T. What is the trick to getting it to roll up nicely?
    When ever my roulades break, it is generally because I have over baked the cake. Make sure it is baked until it is just done, sometimes checking after even 7 minutes is a good idea for these types of cakes.-Jon
1
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