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“This recipe is worth the extra work and quite good. There weren't any leftovers. Recipe courtesy of Creative Cooking, Christmas Dinners and Special Occasions.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Grease and line with wax paper a shallow 9x12 inch jelly roll or baking pan.
  3. Combine eggs and sugar in a large mixing bowl and whisk until thick and pale.
  4. Sift the flour and cocoa together three times, and fold gently into the egg mixture.
  5. Pour batter into the pan and bake for 7 to 10 minutes.
  6. Meanwhile, lay a sheet of waxed paper on a flat surface and sprinkle with confectioners' sugar.
  7. When the center of of the cake feels firm, turn out onto the paper, trim edges, lay a second sheet of paper on top, and roll up firmly.
  8. Chill in refrigerator.
  9. To make a filling: combine butter, sugar, and vanilla in a mixing bowl and cream.
  10. When the cake is cold, unroll gently and spread half the filling on the inside and roll up again.
  11. Add cocoa to the remaining filling and frost the cake.
  12. Take a fork to make bark in frosting by running the tines down the log.
  13. Decorate as desired and chill until serving.
  14. Note: Make this Yule Log no earlier than the day before serving. It does not keep well. (My experience is it doesn't keep well because it gets eaten, but that's not what the author meant). Decorate log with green and red frosting and with holly leaves.

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