ingredients:
+chocolate cake:
°4 eggs, separated from room temperature
°Half a cup of granulated sugar
°1 teaspoon of pure vanilla extract
° cup of cake flour
°Half a cup of unsweetened cocoa powder
°1 teaspoon baking powder
°Half a teaspoon of espresso powder
°°Half a teaspoon of salt
°Chocolate ganache frosting:
°8 ounces bittersweet or dark chocolate, grated
°1 t unsalted butter,
°1 teaspoon of pure vanilla extract
°a pinch of salt
°Half a cup of heavy cream
+Whipped cream filling:
°1 cup heavy cream
°1 cup powdered sugar, more or less, to taste
°1 teaspoon pure vanilla extract or vanilla bean paste
instructions:
chocolate cake:
Preheat the oven to 350 degrees Fahrenheit and line a 10" x 15" baking sheet with parchment paper. sit aside.
In the large bowl of a stand mixer, beat the egg whites until soft peaks form. Set aside 4 eggs
In a separate large bowl, whisk together the egg yolks and sugar until well combined and turning a pale yellow. Add the vanilla and whisk the mixture. Set aside 4 eggs Half a cup of granulated sugar 1 t vanilla extract
In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, espresso powder, and salt.
Add the dry mixture to the bowl of the egg yolk mixture and stir until combined - it will be very thick!
Add half of the egg whites to the mixture and stir vigorously until just combined.
Gently add the other half of the egg white. Take your time, and again, be gentle — you don't want to blow out all the air you put in them.
Gently pour the batter onto the prepared pan, using a spatula to distribute the batter evenly.
Bake for 10-12 minutes, or until the cake is spongy and bounces to the touch. Be careful not to overcook.
Tip: I like to use my flour sifter so it's a relatively even layer and I don't miss any spots! While baking, place a bag of flour or a kitchen towel on the table and sprinkle it with a layer of powdered sugar.
Let the cake cool for a minute on the baking sheet, then carefully invert it onto the towel and remove the parchment paper from the bottom.
Starting at one short end, roll up the bun (rolling the towel in it as you go). Lay the rolled seam side down and let it cool completely.
Chocolate ganache frosting:
While the cake is baking, make the ganache. In a small heatproof bowl, mix the chocolate, butter, vanilla, and salt.
In a small saucepan, heat the heavy cream over moderate heat until you see the edges begin to boil. Remove from heat and pour over the bowl of chocolate mixture. Leave for 5 minutes, then stir until completely combined and smooth. Set aside to cool (or refrigerate until ready to use - you'll only need to stir it once you take it out before you can freeze the cake). ¾ cup heavy cream
Whipped cream filling:
In the large bowl of a stand mixer, beat the heavy cream until soft peaks form. 1 cup heavy cream
Add the powdered sugar (to taste) and vanilla and beat until stiff Yule Log form. Set aside. Half a cup of powdered sugar 1 teaspoon pure vanilla extract or vanilla bean paste
Assemble the cake roll:
Once the cake has completely cooled, carefully roll it out. Using a spatula, add an even layer of the whipped cream filling to the top of the cake, leaving about a dent at the edges.
Enjoy !