Mint Chocolate Yule Log
A festive and refreshing chocolate sponge cake roll filled with peppermint whipped cream and coated in a rich dark chocolate ganache.
Ingredients
Scale
- 4 units Large Eggs
- 0.75 cup Granulated Sugar
- 0.5 cup Unsweetened Cocoa Powder
- 0.25 cup All Purpose Flour
- 1.5 cups Heavy Whipping Cream
- 1 tsp Peppermint Extract
- 0.5 cup Powdered Sugar
- 1 cup Dark Chocolate Chips
Instructions
- Preheat oven to 350°F and line a jelly roll pan with parchment paper.
- Beat egg yolks and sugar until thick and pale; sift in cocoa and flour and mix well.
- In a separate bowl, whip egg whites to stiff peaks and fold gently into the chocolate mixture.
- Spread batter into the pan and bake for 12-15 minutes until the cake springs back.
- Immediately turn cake onto a towel dusted with cocoa, remove parchment, and roll cake and towel together; let cool.
- Whip 1 cup of cream with peppermint and powdered sugar until stiff peaks form.
- Unroll cooled cake, spread with mint cream, and roll back up tightly.
- Melt chocolate chips with remaining 0.5 cup cream to make a ganache; spread over the log and chill before serving.
Notes
- Roll the cake while it is still hot to prevent cracking later.
- Dust the towel generously with cocoa to prevent sticking.
- Use a fork to create a bark texture in the frosting for a realistic look.
Find it online: https://dishmio.com/mint-chocolate-yule-log/