The history of the yule log dates back before the medieval era. Back then, Gaelic Europeans and Celtic Brits would gather to welcome in the winter solstice at December’s end. People would feast and celebrate the days finally becoming longer, signaling the end of the winter season. To cleanse the air of the previous year’s events and to usher in the spring, families would burn logs decorated with holly, pinecones or ivy. Once burned, the logs ashes were a valuable treasures said to have medicinal benefits and to guard against evil.
As time past, the hearths in homes became smaller and ideal for baking and judging from the ingredients the first yule cake could have been as early as the 1600. Sponge cake which is the base of the log is one of the oldest cakes still made today. You may be intimidated by this cake but with a few tricks you can make the perfect log for the center piece of your table.
Cake batter (Genoise)
1/3 cup cake flour
1/3 cup cocoa powder
4 eggs at room temperature
1/2 cup sugar
3 tablespoons melted butter
Filling
1 2/3 cups powered sugar
1/2 cup unsalted butter (soften)
1 1/2 tablespoons cocoa powder
1/3 cup marcarpone cheese
2 tablespoons coffee flavoring liqueur
Frosting
1 cup heavy whipping cream
8 ounces dark chocolate chips
Bark
8 ounces dark chocolate chips
Prepare a 1/2 sheet tray by brushing melted butter on the inner surface and lining the bottom with parchment paper and the coating the paper with butter.
Sift the flour and cocoa powder into a medium bowl and set aside. Place the eggs into a metal bowl and add in the sugar, whisk immediately to avoid lumps. Place the bowl over a pot of water and slowly bring up the heat until you reach about 100 degrees. Remove the bowl from the heat. With a hand mixer at high speed blend the egg mixture until you reach about a triple volume. Lower the speed for about a minute to decrease the air bubbles. Add in the flour mixture to the egg mixture by folding it in. Do not over mix, only mix until flour pockets are no longer visible. Pour the batter into the prepared 1/2 sheet tray. Spread the batter to all sides evenly and tap the sheet tray to the counter slightly to release the bubbles. Bake in the center oven for 8 – 10 minutes until springy to the touch. Run a knife around all edges and sprinkle with powdered sugar. Sprinkle a kitchen towel larger than the sheet pan with some powered sugar. Invert the towel over the cake and flip over releasing the cake onto the towel. Roll the cake from the short end until you have a rolled up log. Allow to cool 15 minutes.
Prepare the filling; whip the powered sugar, butter, cocoa powder, salt, and coffee liqueur. Then add in the mascarpone cheese and mix until incorporated. Unroll the cake and spread the filling across the surface evenly. (reserve a small amount to attach branch) Roll the cake back up and refrigerate for approximately 3 hours to firm. Prepare the frosting; Bring the heavy whipping cream to a boil then add in the chocolate chips. Allow to stand for 1 minute, then whisk until chips are completely melted. Remove the log from the refrigerator and slice about 3″ off one end at a 45 degree angle to from the branch of the log. Lay the log onto your platter and attach the branch to the desired side and attach with remaining filling. When the frosting has cooled slightly and thicken, begin to cover the entire area by pouring over the top and spreading with a knife. To make the bark melt the chocolate in a microwave for one minute and stir. Heat again for another minute and stir until completely melted. Spread onto parchment paper (which is laying on the back of a 1/2 sheet tray) thinly and allow to cool. (Placing it into the freezer will speed things up) Then break the thin chocolate into 1/2″ x 3″ pieces and place onto the log.
Enjoy
Chef Brian Klauss