Calling all cake lovers! This is one sweet recipe that you’re going to love. I will admit, I’ve never made a yule log before so this was actually my second attempt since the first time was a total flop. I mean an extreme disaster in my opinion. Trust me, as many times I seen a video or checked out a recipe tutorial, I thought that I had it down packed so after my first try on making a yule log , it had me so determined to get it right the second time around.
Yes folks, I am no expert here but making this delicious dessert does take some patience and determination. -And yes, you will do it. The key part to making a yule log is rolling it without the cake actually breaking. It doesn’t have to be precise but it must be cooled completely before you can fill it.
I believe one of the things that many people forget when making this recipe is it’s time consuming. So before you head into the kitchen make sure you have enough time in your schedule to make it. To make things move along faster, I used store bought cake mix. Heck, if you can save some time in the kitchen around the holidays then I’m all for it.
Once you have made your cake batter here is a few tips to get you on your way.
First, you will need a medium size cookie baking pan. Nothing fancy, but it should be a 15 x 10 x one inch pan. Now here is the trick, make sure that you coat your pan before placing down parchment paper. I used cooking spray that has flour mixed in. The next step is very important. Place down your parchment then sprinkle confectioners sugar. You want it covered. Pour in your chocolate cake mix. Now here is another tip, you will not use the whole cake mixture as it’s important that you do not over fill your baking pan with cake mixture. it’s ideal to have your cake on the thin side so it can be easy rolled.
Next, take a clean kitchen towel and sprinkle confectioners sugar on top. Again, you want to make sure it’s fully covered.
When your cake has finished baking remove it from the oven. Flip your cake over on top of your kitchen towel. Do not let your cake cool, you must complete this step fairly quickly.
Now, that your cake is on the towel, carefully remove the parchment paper. Beginning on one end, roll your cake in the towel. Leaving the seam side facing down on a cooling rack until it’s completely cool (about an hour). If you want to speed up the time, place it in the fridge. But I do recommend that you leave it on your counter for cooling.
Meanwhile, it’s time to make your rich chocolate frosting. Take a microwave-safe bowl and place 1/2 cup of heavy whipping cream. Cook for one minute or until it starts boiling. Remove your bowl from the microwave and add light corn syrup and semi-sweet chocolate chips. Beat gently until your mixture is smooth then add your vanilla. Stir continuously every five to ten minutes and set aside to thicken.
For my Chocolate Decadence Yule Log recipe, I’ve decided to use fluffy store-bought frosting. Seriously, it’s the best choice. I would definitely have two cans on hand for this recipe.
Start to unroll your cake. You want to carefully roll and slowly remove the towel as your rolling. Begin to spread your filling on your cake then carefully roll your cake back up.
You guys still with me? Take a piece of parchment paper and place it under your cooling rack then place your cake roll on top of your cooling rack. Simple enough.
Grab your bowl of chocolate frosting and gently frost your cake. Drag a fork along your frosting to make it look like a log. Let your log stand in the refrigerator for 20-25 minutes before serving.
- One Box of Devil's Food Cake Mix
- 5 Eggs
- 1 Cup of water
- 1/2 Cup of Vegetable oil
- Confectioners Sugar
- 1 cup of Heavy Whipping Cream
- 1 cup Semi-sweet Chocolate Chips
- 1 Tablespoon Corn Syrup
- 1/4 Teaspoon Vanilla
- 1 jar of Whipped Vanilla Frosting
- 1/4 teaspoon of Cream of Tartar
- 1/2 cup Egg Whites
- 1/4 teaspoon of Salt
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 tablespoon Cocoa powder
- Chocolate or Vanilla Frosting
- Preheat your oven to 225° degrees.
- For this recipe you will need two baking sheets.Line each of the baking sheets with parchment paper.
- In a large bowl, whip five egg whites (at least a half of cup). Whip with your mixture on low speed until it’s foamy. Add 1/4 of a teaspoon of cream of tartar, 1 tablespoon of vanilla extract and a pinch of salt. Continue to whip until your egg mixture has soft peaks.
- Place mixture half way in a pasty bag.
- Add mounds of meringue mixture onto one of the prepared cookie sheets.
- When making the stems, use the other prepared cookie sheet. Press out the mixture to resemble candy kisses.
- With using a sifter, sprinkle cocoa powder on the mushroom caps and stems.
- Bake for one hour.
- Remove from oven and let them cool completely.
Let’s talk about these amazing meringue mushrooms. Have you made them before? Honestly, they’re so super simple to make. I absolutely love the taste of meringue, especially on a pie but here, I’ve decided to make these little cuties to place on top of my Chocolate Decadence Yule Log.
For this recipe you will need:
- Cream of Tartar
- Egg Whites
- Granulated Sugar
- Vanilla Extract
- Cocoa powder
- Chocolate or Vanilla Frosting
First, preheat your oven to 225° degrees. For this recipe you will need two baking sheets. Large cookie sheets would work just fine. Line each of the baking sheets with parchment paper.
In a large bowl, whip five egg whites (at least a half of cup). Whip with your mixture on low speed until it’s foamy. Add 1/4 of a teaspoon of cream of tartar, 1 tablespoon of vanilla extract and a pinch of salt. Continue to whip until your egg mixture has soft peaks. Next, sprinkle your sugar slowly. Continue whipping until mixture has peaks.
Place mixture half way in a pasty bag. I also used a large tip but you could easily snip one of the corners to pipe your mushroom caps.
The trick is to add mounds of meringue mixture onto one of the prepared cookie sheets. If you noticed that some of the mushroom caps have a peak, just tap a spoon on top of them to make sure that it’s flat.
When making the stems, use the other prepared cookie sheets. Press out the mixture to resemble candy kisses. Peaks are totally fine for these. Feel free to make your stems in different sizes.
With using a sifter, sprinkle cocoa powder on the mushroom caps and stems.
Bake for one hour. Remove from oven and let them cool completely.
Next, take your mushroom cap and poke a small hole on the bottom of it. Spread your desired flavored frosting to the end of one of the stems and around the small hole of the mushroom cap. Press lightly and hold together until set.
Your meringue mushrooms can be stored at room temperature in a large tin or until you’re ready to serve.
So what do you think? Not to shabby right? These meringue mushrooms are light and will melt in your mouth. I loved how festive my yule log now looks with just adding a few mushrooms. Sprinkle confectioners sugar and add a few sugar coated cranberries on top and this yummy dessert will be enjoyed by all.
So tell me, have you ever made a yule log before?
Do you have any tips or handy tricks that you would like to share?
I would love to hear them.
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