• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chocolate Decadence Yule Log

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • ------------------------------------CAKE------------------------------------
  • 2/3 c All-purpose flour
  • 1/2 ts Baking powder
  • 1/2 ts Salt
  • 5 lg Eggs
  • 3/4 c Granulated sugar
  • 2 Squares unsweetened
  • -chocolate
  • 2 tb Cold water
  • 2 tb Kahlua or liqueur of your
  • -choice; (or use water and
  • -omit liqueur)
  • 2 tb Granulated sugar
  • 1/4 ts Baking soda
  • Confectioner's sugar; for
  • -dusting


4 oz Cream cheese; softened
2 c Confectioners sugar
1/2 ts Vanilla extract

4 Squares semisweet chocolate
4 oz Cream cheese
1 c Confectioner's sugar
1 tb Kahlua or liqueur of your
-choice; (or 1 tsp vanilla
White chocolate leaves; for
Fresh raspberries; for

FOR THE CAKE: Preheat oven to 350F and arrange rack to the center position.
Lightly spray a 15"x10"x1" jellyroll pan with a nonstick spray and line
with parchment paper. We also sprayed the parchment paper lightly with the
nonstick coating as a little added insurance. Sift flour with baking powder
and salt and set aside. In a large mixing bowl, beat the eggs on high for
several minutes until they are very pale and fluffy. Gradually add in the
sugar, beating 1-2 minutes more or until very thick. Gently, but
thoroughly, fold in the flour mixture. Melt the chocolate in a small
saucepan over low heat. Combine the 2 Tbsp of water with the Kahlua,
liqueur of your choice, or additional 2 Tbsp of water, with the remaining 2
Tbsp sugar and the baking soda, then gradually stir into the melted
chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture
into batter and pour into the prepared pan. Bake 18-20 minutes or until a
wooden pick inserted in center of cake comes out clean. Lightly sift an
even layer of confectioners sugar over a cloth napkin or tea towel (do not
use terry-cloth) and flip cake out of its pan onto the prepared cloth as
soon as it comes from the oven. Immediately, but carefully, peel away
parchment paper. Lightly dust top of cake with confectioners sugar, then
trim away crisp edges. Starting with one of the short sides of the cake,
immediately roll the cake up in the cloth jellyroll style and cool
thoroughly on a rack.

FOR THE FILLING AND FROSTING: Melt the chocolate over low heat until
smooth. Remove from heat and cool slightly. Beat the cream cheese with the
confectioners sugar until smooth, then blend in the Kahlua, liqueur of your
choice (to match the flavor in the cake), or the vanilla extract and the
melted and cooled chocolate. Arrange cake roll on serving tray, then frost
generously, swiping with an icing spatula to form the long "bark line"
design. Swipe ends of cake in a circular motion to simulate the
"tree-rings" of a cut log. Garnish log with white chocolate leaves and
fresh raspberries just before serving.

NOTES : A classic holiday cake that is so rich, it makes you feel
absolutely decadent! Recipe by: Homemade Good News (Vol 16 No 4)

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