Yule Log Cake
Ingredients:
For the Chocolate Cake:
– 2 cups flour
– 2 cups sugar
– 3/4 cup cocoa powder
– 10 g baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup milk
– 1/2 cup vegetable oil
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the Cream:
– 1 packet whipped cream powder
– 1 cup milk
– 2 cups shredded coconut
For the Ganache:
– 200g dark chocolate
– 200 ml cream
For the Pinecones
– 2 packets chocolate cake (can also use leftover cake)
– 1 packet liquid cream
– 80g chocolate
– Cocoa-flavored cornflakes
– Powdered sugar
Instructions:
1. To create the log-like appearance for the sides of the cake, place 100g of melted chocolate on a piece of parchment paper and spread it evenly. Then, carefully roll the parchment paper into a tube shape. To keep it in place, use glasses on both ends and refrigerate it to cool.
Making the Cake:
1. Preheat the oven to 175°C (350°F). Grease and lightly flour three 20 cm cake pans. If you have only one pan, divide the batter into three portions and bake them separately.
2. In a bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the milk, vegetable oil, eggs, and vanilla extract to the flour mixture, and beat on medium speed until smooth. Gradually add the boiling water while mixing.
4. Pour the batter evenly into the three prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
5. Remove from the oven and let the cakes cool for about 10 minutes. Then, remove them from the pans and let them cool completely.
Making the Cream:
1. Place the whipped cream powder and cold milk in a mixing bowl. Beat with a mixer until thickened.
2. Once the cream has thickened, add the shredded coconut and mix gently with a spatula.
3. Moisten the cake layers with two tablespoons of milk, then spread the coconut cream between the layers.
Making the Ganache:
1. For the ganache, heat the cream in a saucepan until it reaches the boiling point. Remove from the heat and add the 200g of dark chocolate. Stir until the chocolate is completely melted.
2. Let the mixture cool in the refrigerator. Once cooled, transfer it to a bowl, cover tightly with plastic wrap, and refrigerate. When you are ready to use it, beat it with a mixer on high speed. If it is too thick, adjust the consistency by adding a little liquid cream.
3. Once the ganache has cooled, transfer it to a piping bag and cover the top of the cake with it. Use the remaining ganache to cover the sides.
After the chocolate on the parchment paper has cooled, remove it from the fridge and unwrap it. Use the long chocolate strips to cover the sides of the cake.
Making the Pinecones:
1. Crumble the remaining chocolate cake (or leftover cake) into small pieces.
2. Heat the liquid cream to the boiling point, add the chocolate, and stir until melted.
3. Pour the crumbled cake into the chocolate mixture and knead until combined. Shape the mixture into cones, decorate with cocoa-flavored cornflakes, and dust with powdered sugar.
Your Yule Log Cake is ready! Enjoy!
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